Healthy breakfast cookies

Made with cacao nibs, oats, chia seeds, almonds and cashew butter, these cookies are naturally sweetened with bananas, chopped Medjool dates and a few tablespoons of pure maple syrup. Packed with raw plant-based ingredients, they are gluten-free, dairy-free, refined sugar-free and high in fibre, antioxidants and healthy fats. I call them “Healthy breakfast cookies” because that is what they are — wholesome enough to enjoy at breakfast.

If you are wondering what cacao nibs are, they are pure chocolate bits extracted from dried and fermented cacao beans. The nibs contain no added sweeteners, but when combined with sweet food alternatives, as in this recipe, you get that delicious chocolate taste without offsetting the health benefits of the nibs. Of all types of chocolate, cacao nibs are the least processed and the best source of antioxidants, fibre, iron and magnesium. You can buy cacao nibs in some supermarkets or natural food stores.

Enjoy!

Healthy breakfast cookies

INGREDIENTS

Dry

  • 1 cup small-size rolled oats, no sugar or additives added
  • ½ cup oat flour *
  • ¼ cup cacao nibs (grué de cacao)
  • ¼ cup almond slivers
  • 1 teaspoon (tsp) cinnamon
  • ½ tsp baking powder
  • ½ tsp salt

Wet

  • ¾ cup mashed banana (2 big very ripe & spotted bananas)
  • 2 tablespoons (tbsp) pure maple syrup
  • ¼ cup + 2 tbsps almond milk, unsweetened & unflavoured
  • 2 tbsps chia seeds
  • ¼ cup 100% cashew butter, unsweetened
  • ¼ cup fresh pitted medjool dates, chopped small

* You can make fresh oat flour by processing rolled oats in a small blender or NutriBullet. Simply blend for 10 seconds or until powdery. Store leftover flour in a glass jar.

PROCEDURE

1 or 2 cookie sheets lined with parchment.

Oven:  175°C or 350°F.

Makes 16 cookies.

In a medium-size bowl, add all of the dry ingredients and mix with a fork. Set aside.

In a smaller bowl, mash the bananas with a hand masher or fork. Add the maple syrup and almond milk. Mix with a fork until incorporated. Add the chia seeds and mix well.  Let stand for 10-15 minutes to thicken.

Add the cashew butter to the mashed banana mixture and hand whisk. Add the chopped dates and hand whisk until blended.

Pour the wet into the dry and hand mix and turn until well incorporated.

Use an ice cream scoop or a tablespoon to drop the dough in balls on the lined cookie sheet. If using an ice cream scoop, make sure to level off the dough with the back of a spoon or knife.

Press down each dough ball with fingers to flatten and make them 1 cm thick (just under 1/2 inch).

Bake in preheated oven on middle rack for 15-20 minutes, until bottoms are golden. Start checking them at 15 minutes.

Place on a rack to cool. Store in a covered container. They will keep for several days and you can also freeze them.

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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