Raise your hand if you’ve ever had a cookie for breakfast time. Now raise your hand if it was an epic buttery chocolates chip cookie, or fundamentally anything leftover from holiday or party festivities.

Yep, that’s what I idea. We’ve all been there. Occasionally leftover chocolates chip cookies seated on the counter are just as well good to avoid at 8am. I feel you.
But hold up! I’ve got an excellent recipe for you personally today that’s nutritious, free of processed sugars, can be naturally vegan AND gluten free of charge. Sounds a touch too good to be true, right?
That’s exactly what I idea after i cooked these beautiful, chewy cookies (that actually flavor like cookies!). They’re bursting with blueberries, hearty oat structure, walnuts, flax, chia, and when you wish… puddles of dark chocolate. Yes, I said PUDDLES.
It’s funny that people still are afraid of chocolates, or claim for this to be harmful. It’s really about what kind of delicious chocolate you’re choosing. Chocolates provides incredible benefits for your brain, pores and skin and blood pressure. In fact, did you know many chocolates bars contains a respectable amount of fiber per portion? Yes compared to that.
My tip for choosing dark chocolate is to look at the ingredient list and also watch out for the amount of sugar; there really must not be more than 9-11g per serving.
I’ve worked my way up to 85% chocolates (and Think it’s great) but understand it could be as well bitter or tart for others. My best advice would be to select a 70% or 72% chocolates bar, and then every time you take in chocolate work the right path up. Typically the higher percentage, the much less sugar the club has (and more diet). Many chocolates bars also contain soy lecithin, so please look out for that should you have a awareness or are staying away from soy.
Alright back to the goodness from the cookies though because I must say i can’t believe how incredibly delicious they turned out! They taste just like a mix between a blueberry muffin along with a chewy oatmeal cookie. Get.
Some favorite ingredients in this recipe:
flaxseed meal! Loaded with omega 3, supplement B and dietary fiber.
chia seeds! One of the best resources of omega 3 and an excellent source of fiber, protein, magnesium and much more. They are a powerhouse.
banana! An all natural sweetener within the recipe with an excellent dosage of potassium and healthful carbs.
oats! Whole grains, fiber and plenty of nutrients like manganese.
walnuts! An excellent source of omega 3 and has anti-inflammatory properties.
blueberries! Amazing antioxidant in conjunction with fiber, supplement C and low glycemic.
These blueberry breakfast time cookies are great kept at room temperature for the 1st day time or two, then ought to be kept in the refrigerator to preserve freshness. They make exceptional for breakfast time or as a snack!
5.0 from 1 reviews
Prep period:
10 mins
Cook time:
15 mins
Total time:
25 mins
Ingredients
1/4 cup coconut sugar
1 medium banana, mashed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup flaxseed meal
1/2 cup almond meal/flour
1/2 teaspoon baking soda
1 tablespoon chia seeds
1/4 cup chopped walnuts
Optional: 2oz 72% vegan chocolates, coarsely chopped (or 1/3 cup vegan chocolate chips)
Instructions
Preheat oven to 350 degrees F. Line a big baking sheet with parchment paper to avoid sticking.
In a large bowl, mix jointly melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until steady and creamy. Next fold in flaxseed meal, almond meal, cooking soda pop, cinnamon and salt and combine until a thick dough forms. Next add oats and chia seed products and gently fold in to the batter until consistently distributed. Lastly fold in blueberries, walnuts and chocolates if using.
Work with a large cookie dough scoop or 1/4 glass to scoop dough onto ready cookie sheet (We wish these to be BIG cookies!). Make sure you firmly pack the dough right into a ball before putting it onto the sheet. Softly press the top from the dough down slightly to flatten the tops. Bake for 13-16 minutes until edges begin to convert slightly golden dark brown. Allow cookies to awesome for a quarter-hour before getting rid of from pan and transferring to some wire rack to finish cooling. Makes 10 big cookies.
for 12-16 minutes
The nutrition information contains everything except the chocolates.
These cookies will be excellent even if you are not enjoying them for breakfast. They’re freezer-friendly and make a delicious snack.
Feel absolve to sub chopped pecans or almonds for the walnuts
Hi Monique! Do you think there’s any harm in using surface chia seeds instead of whole ones?

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