Thursday, January 3, 2019

Breakfast Cookies!

Pumpkin Pecan Protein Breakfast Cookies!
(say THAT fast 10x)

I realized afterwards that I forgot to add some sort of healthy fat! Duh! This wasn’t done on purpose. Below this recipe, I am including another Breakfast Cookie recipe that includes coconut oil – you can try this one too. It has banana instead of pumpkin.

Please know that you can “play around” with breakfast cookies a bit. They are fairly forgiving. For example, I had ¾ of an apple sitting in the fridge that I wanted to use up, so I simply included it. I also had some of that Icelandic Style Yogurt from Presidents Choice (which contains 21g of protein per ¾ cup serving) so I thought I would use it up too. You could also grate some carrot and/or zucchini and throw that in, instead of pumpkin.

The “cookies” are on the moist side and I like to shape them with a spoon dipped in water before I pop them into the oven. They’re not exactly the same consistency as regular cookies – so keep that in mind!

Any questions – please let me know!

¾ cup pumpkin puree (not pumpkin pie filling)
7 medjool dates (that’s all I had – you could use more)
1 apple (cored but skin on)
½ cup plain Icelandic (or Greek) yogurt
1-2 tbsp maple syrup
1 tsp vanilla extract
1 egg

¾ cup almond “flour”
½ cup instant oats (I used GF)
½ cup ground flax (I like to grind just before – I use a coffee grinder)
¼ cup unsweetened coconut flakes
1 scoop vanilla protein powder (I used Botanica)
1-2 tsp cinnamon
½ tsp baking soda
½ tsp baking powder

¼ cup of pecans (approximately; crush afterwards)
¼ cup of walnuts (approximately; crush afterwards)


Throw all “wet” ingredients into food processor. (You can use a stand mixer too, or even a hand mixer; but you will need to cut up the dates and apples very fine before hand).

Mix all “dry” ingredients together and add to wet. Easy Peasy. Mix just until blended. Add in nuts. Mix up gently one more time. Get a big ice-cream scooper and scoop onto greased cookie sheet (or use parchment/silpat). Top with a pecan if you want.

Bake for approximately 15 mins @ 350. Let cool. Place into freezer-safe container and freeze until you need them!


Stacy’s Breakfast Cookies (banana edition)

1 cup almond flour
1 cup quick-oats (GF)
½ cup unsweetened coconut
½ cup flaxseed ground
¼ cup pumpkin seeds (or other nuts)
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon

¼ cup coconut oil melted
2 tbsp maple syrup
1 tsp vanilla
2 eggs
1 ripe banana mashed well
¼ cup milk (or nut milk; milk substitute)

Drop onto baking sheet – I like to use a spoon dipped in water to help “form” the sides of the cookies. Bake for 12-15 minutes (until browned) at 350 degrees.

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