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THE BEST BREAKFAST COOKIES!

THE BEST BREAKFAST COOKIES!

Hi Friends! Welcome back to Healthy Grocery Girl. Today we’re taking a classic favorite, cookies, and making them a little healthier. In fact, these cookies are so good for you – you can enjoy them anytime of day! They’re a great make-ahead option for busy weekday mornings, throw them in your lunch or enjoy as an afternoon snack to boost your energy levels. These cookies are nutrient dense and contain protein, fiber, healthy fats and vitamins and minerals! 

Breakfast Power Cookies
Serves 12
Print
Ingredients
  1. 1 cup of rolled oats
  2. 1/2 cup of tigernut flour
  3. 1/2 cup of hazelnut flour
  4. 1 teaspoon cinnamon
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon sea salt
  7. 1/4 cup nut or seed butter (cashew, almond, peanut or sunflower)
  8. 1/2 cup of real maple syrup
  9. 1/2 cup melted coconut oil
  10. 1 teaspoon vanilla extract
  11. 1 flax egg (1 tablespoon ground flaxseeds with 3 tablespoons water)
  12. 1/4 cup of non-dairy milk (I like coconut, cashew, almond or rice milk)
  13. 1/4 cup of Manitoba Harvest Hemp Hearts
  14. 1/4 cup of pumpkin seeds
  15. 1/4 cup of dried fruit (raisins, cranberries or blueberries)
Instructions
  1. In a small bowl add 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water and let set for 3-5 minutes.
  2. In a medium bowl add the tigernut flour, hazelnut flour, oats, cinnamon, sea salt and baking soda and mix together
  3. In another medium to large bowl add nut butter, maple syrup, coconut oil, vanilla extract, flax egg and non-dairy milk and mix together
  4. The add dry ingredients to the wet ingredients
  5. Lastly fold in hemp hearts, pumpkin seeds and dried fruit
  6. Cover and chill dough for 30 minutes
  7. Press dough into cookie shapes and lay flat on a baking sheet
  8. Bake at 350 degrees Fahrenheit for 18 minutes and then let cool for 3 minutes before enjoying
  9. Store in an air-tight container in the refrigerator and eat within 1 week
  10. The cookies will be a bit crumbly right out of the oven, however they firm up in the fridge!
Flour Swaps
  1. Instead of the tigernut flour and hazelnut flour you can use a gluten-free baking mix
  2. Instead of the hazelnut flour you can use almond flour
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Health Benefits Of A Few Key Ingredients! 

Hemp Hearts: Manitoba Harvest Hemp hearts, also known as hemp seeds, contain 10 grams of protein as well as 10 grams of omega 3 and omega 6 fats per serving (which is 30 grams). 

Pumpkin Seeds: These seeds contain protein, fiber, healthy fats and zinc which can boost immunity and skin health!

Oats: Oats contains soluble fiber which can help soak up and eliminate dietary toxins and fats – such as cholesterol, from the body! Fiber is essential for optional bowel health and regularity. 

Flaxseeds: These seeds contain fiber and omega 3 fats which are known to support brain and heart health

Nut Butters: A great way to add protein and again more fiber and healthy fats! They also add a rich, creamy taste and texture to these cookies. 

Tigernut Flour: This is the brand I use! You can order online here. Tigernut flour is a root vegetable, not a nut! It’s perfect for those with a nut allergy or gluten-free. Tigernut flour is slightly sweet, has great texture and contains resistant starch which supports gut health. 

Thank you to Manitoba Harvest for sponsoring this post. Healthy Grocery Girl is an ambassador for Manitoba Harvest. 

Megan

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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