Okay so these turned out way better than I thought they would! 😅 My goal was to make a yummy chewy cookie for on-the-go or in the mornings that will keep you feeling satiated and sane, all throughout the day. Great for meal prepping, camping, traveling, post-practice recovery or just having on-hand!
These guys are packed with nutrient-dense ingredients like healthy fatty goodness & tasty sweetness to curb the cravings, keep blood sugar regulated and avoid any mid-day afternoon crashes.
Keep them in your fridge or on the counter for up to 1 week or freeze for longer storage. If you plan on freezing them, avoid over cooking (see notes below on this) so that when you throw them in the oven (or toaster!) to warm up, they still stay soft and chewy!
Here are 3 of my favourite flavours to play with. Enjoy!
og breakfast cookies
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- 1 cup gluten-free oats (or something similar like shredded coconut, protein powder, etc.)
- 1 cup flour of choice (I like using a blend of gluten-free flours)
- 1/2 cup dried fruit of choice (I like using goji, cranberry, blueberry, seasonal or sometimes even ginger!)
- 1/2 cup unsalted nuts & seeds (I LOVE using OM Foods 9 Seed Blend)
- 1/4 cup ground flaxseed
- 1 tbsp spices like cinnamon or chai spices
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan or sea salt
- 1 cup home-made applesauce + 1 tbsp chia seeds
mixed in (or pumpkin puree or bananas or zucchini…)
- 1/4 cup mylk of choice (I love homemade coconut or hemp)
- 3 tbsp coconut oil
or butter (or a blend if you’re doubling the batch!)
- 3 tbsp honey or maple syrup
- *optional but highly recommended*
- 1 free-range egg (helps to keep them more like a real cookie)
- Use 1 cup of raw organic cane sugar to roll the cookies in before baking
- 2 – 4 tbsp supplements of choice (I sometimes added medicinal mushrooms, collagen, adaptogen blend, maca/mesquite/carob, etc.)
PB & Chocolate breakfast cookies
-
- 1 cup oats
- 3/4 cup flour of choice
- 1/2 cup chocolate chip chunks
- 1/2 cup unsalted nuts & seeds
- 1/4 cup ground flaxseed
- 1 tbsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup home-made applesauce + 1 tbsp chia seeds
- 1/4 cup nut butter of choice
- 1/4 cup mylk of choice
- 3 tbsp coconut oil
- 3 tbsp honey or maple syrup
- 1 chocolate bar to break up into small squares and press onto the top of the rolled cookie before baking
- *optional but highly recommended*
- 1 free-range egg
- Use 1 cup of raw organic cane sugar to roll the cookies in before baking
- 2 – 4 tbsp supplements of choice
chocolate breakfast cookies
-
- 1 cup oats
- 3/4 cup flour of choice
- 1/4 cup cacao (or my superfood blend of cacao, mesquite, carob & maca)
- 1/2 cup chocolate chip chunks
- 1/2 cup unsalted nuts & seeds
- 1/4 cup ground flaxseed
- 1 tbsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup home-made applesauce + 1 tbsp chia seeds
- 1/4 cup mylk of choice
- 3 tbsp coconut oil
- 3 tbsp honey or maple syrup
- *optional but highly recommended*
- 1 free-range egg
- Use 1 cup of raw organic cane sugar to roll the cookies in
- 2 – 4 tbsp supplements of choice
INSTRUCTIONS
-
- Preheat oven to 350ºF and mix the 1 tbsp of chia seeds in with the applesauce.
- In a small pot over low heat, melt the coconut oil and honey/maple syrup slowly together until combined.
- As that melts, combine the soft dry ingredients (such as flour/sodas, excluding any large chunky items) together in a large bowl and whisk until fully combined.
- Add all of the wet ingredients (such as applesauce/oils, egg if using, excluding any large chunky items) and stir with a wooden spoon until just combined.
- Add any remaining chunky ingredients such chocolate chunks, fruit, nuts, ginger, etc. and mix in for 4-5 minutes until well combined and the chia/flax have had time to bind everything together.
- Take a large tbsp scoop and form a ball. Roll in cane sugar (if using) and press down onto a greased or a baking sheet lined with parchment paper. These cookies do not expand or puff up too much so ensure they are pressed to the size you would like! Press your chocolate chunks into the cookies now if using.
- Bake for 12 – 15 minutes if freezing or 15 – 18 minutes if eating right away. The edges should look slightly golden brown. Avoid overcooking as they can dry out easily! Store in the fridge during the hot months or on the counter in the cool months for 5-7 days. Freeze extras for longer-term storage.
COMING SOON
Don’t have the materials to make these or looking for items that are already pre-made? I already offer meal prepping services PLUS I’ll be adding an online shop to my website soon! Contact me to inquire!
With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!