Breakfast, you tricky little devil. I always forget about you. I’m not sure what you should be or what I want you to be. Sometimes, I have you and an hour later I need more!
The most common question people ask me (and this is when you know you’re a health counselor) is “what do YOU eat for breakfast?” Most days of the week the meal that breaks the night’s fast should be quick and easy, insanely nutritious and hopefully delicious. This is the first meal of the day, the one that sets the tone and starts the engine. On busy mornings we often want to just “pick something up” or “grab something and go,” but what is that SOMETHING!?
Let me propose a cookie. That’s right, cookies for breakfast. Everyone I introduce to the breakfast cookie falls in love. They are seduced by the simplicity of the recipe and convinced by its hunger satisfaction. The dynamic duo of protein and fiber digests slowly which prevents blood sugar spikes and energy crashes. With 7 grams of protein, 8.5 grams of fiber and no added sugar, these little guys will keep hunger at bay.
Nutritious, simple, delicious…let me introduce you to the Breakfast Cookie.
Yields 8-10 servings
Ingredients/ what you’ll need
1 cup gluten-free oats
2 mashed ripe bananas, or for a low sugar option use 1 cup pumpkin puree
¼ cup coconut flakes
2 tbsp almond slivers (optionally, experiment with other nuts)
2 tbsp raisins (or any other diced dried fruit, make sure there is no sugar added)
1/8 tsp vanilla
¼ tsp cinnamon
Directions/ Keep it simple
- Pre-heat oven to 350
- Mash banana and mix in all other ingredients (that’s it)
- Scoop 2 tbsp of cookie dough onto parchment paper-lined cookie sheet, use fingers to flatten out dough balls into a “cookie shape.
- Bake for 15 minutes
Want freshly baked breakfast cookies? Shape the cookies and wrap in parchment paper. Store in freezer-lock container or bag. To re-heat, bake at 350 for 15 minutes. Enjoy warm, with a glass of almond milk!