OCTOBER’S COOKIE OF THE MONTH: HEALTHY BREAKFAST COOKIE

If you’re anything like me, breakfast is a hard sell and if I could I would skip it all together but there is nothing worse than a hunger pang when lunch is still hours away.   This breakfast cookie is so easy to pack away for a later breakfast snack. Yum ….. or maybe I should call it the brunch cookie?  It’s full of healthy ingredients so you don’t need to feel guilty about eating a cookie for breakfast!  Made with buckwheat, quinoa flour and dates, this cookie is full of fibre and did I mention it’s gluten free and vegan???

Remove pits from dates and soak in boiled water for 3 minutes.  Drain water from bowl and using a cloth or paper towel gently squeeze dates to eliminate any extra water.  Set dates aside.

Add the first 8 (dry) ingredients to a bowl and whisk well.

In a food processor add dates, almond butter, coconut oil and maple syrup.  Mix ingredients together to form a chunky paste.

Transfer to a bowl and add walnuts, hemp seeds, sesame seeds and cranberries. Stir until well combined.

 Add dry ingredients to date ingredients.  Ingredients will look very dry.  Gradually add milk and stir until well combined.  Preheat oven to 350 F.

Line cookie sheet with parchment paper and scoop 3 tablespoons of cookie dough for each cookie.  The dough is very sticky so I use a small plastic bag as a mitt to shape and gently pat down to form the cookies.  Bake for 10 minutes.

So yummy but healthy.  You don’t have to feel guilty for eating this cookie for breakfast!

Print
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HEALTHY BREAKFAST COOKIE

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
  • Category: breakfast/snack
  • Method: bake
  • Cuisine: Canadian/American

Description

This breakfast cookie is so easy to pack away for a later breakfast snack. Yum ….. or maybe I should call it the brunch cookie?  It’s packed full of healthy ingredients so you don’t need to feel guilty about eating a cookie for breakfast!  Made with buckwheat, quinoa flour and dates, this cookie is full of fibre and did I mention it’s gluten free and vegan???


Ingredients

Scale

1 cup buckwheat flour

1 cup quinoa flour

¼ cup coconut sugar

1 tablespoon arrowroot flour

1 tablespoon ground flaxseed

1 ½ teaspoons cinnamon

½ teaspoon baking soda

½ teaspoon ionized salt

8 medjool dates (with pits removed)

¼ cup pure almond butter

¼ cup coconut oil

2 tablespoons pure maple syrup

½ cup chopped walnuts

¼ cup hemp seeds

¼ cup sesame seeds

1/4 cup dried cranberries

½ cup plant based milk


Instructions

Remove pits from dates and soak in boiled water for 3 minutes.  Drain water from bowl and using a cloth or paper towel gently squeeze dates to eliminate any extra water.  Set dates aside.

Add the first 8 (dry) ingredients to a bowl and whisk well.  In a food processor add dates, almond butter, coconut oil and maple syrup.  Mix ingredients together to form a chunky paste.  Transfer to a bowl and add walnuts, hemp seeds, sesame seeds and cranberries.   Stir until well combined.  Add dry ingredients to date ingredients.  Ingredients will look very dry.  Gradually add milk and stir until well combined.

Preheat oven to 350F

Line cookie sheet with parchment paper and scoop 3 tablespoons of cookie dough for each cookie.  The dough is very sticky so I use a small plastic bag as a mitt to shape and gently pat down to form the cookies.  Bake for 10 minutes.


Notes

These breakfast cookies can be frozen for approximately 2 months.

Keywords: breakfast, cookie, snack, healthy, vegan, gluten free

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