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Breakfast Cookies

Crisp and delicious breakfast cookie recipe, perfect on the go, or as granola.


For a hearty and healthy breakfast boost, try my breakfast cookies. They are great on the go, as a snack, or crumbled up as a topping for yogurt. Easy to make and great for meal prep, they will save loads of time on busy mornings.


I particularly like to chop these up with a little warm milk on cold mornings. They are packed with fibre and protein and keep me full as I go about my day.

 

Ingredients

(Makes 8 servings | Serving size = 2 cookies)

  • 2 cups (217g) rolled oats

  • 2 tablespoons (21g) quinoa flour (or oat flour)

  • 2 tablespoons (18g) flaxseed meal

  • 1 tablespoon (14g) chia seeds

  • 1 teaspoon (5g) baking powder

  • 1/4 cup (60ml) maple syrup (or honey, or liquid low-carb sweetener)

  • 1 cup (250g) low-fat cottage cheese, blended smooth

  • 2 egg whites

  • 2 tablespoons (15.6g) unsweetened applesauce

  • 1/2 cup (60g) walnuts, chopped

 

Directions

Excellent sheet pans
Excellent sheet pans

In a large mixing bowl, combine the dry ingredients (oats, quinoa flour, flaxseed meal, chia seeds, and baking powder) and mix well.


In a small bowl, add the cottage cheese, and with an immersion blender or bullet blender, blend until smooth (some residual small curds are inevitable).


In a medium mixing bowl, combine the wet ingredients (maple syrup, smooth cottage cheese, egg whites, and applesauce). With an immersion blender, mix until smooth.

For the perfect cookie
Cookie scoop

Pour the wet ingredients into the dry and mix to combine well. Cover and refrigerate for 1 hour. Once the dough is chilled, and excess liquid absorbed by the chia seeds and oats, mix in the chopped walnuts.



Preheat oven to 350°F / 180°C and line a sheet pan with parchment paper, or silicon liner. Using a tablespoon, or large cookie scoop, portion out the dough equally onto the sheet pan (should make about 16 cookies), then press down and flatten into 1/2-inch-thick disks (this dough will not spread on its own). Bake for 20 minutes, or until the bottom edge is visibly browning and the tops are starting to brown. Remove from the oven and let cool on the sheet pan for 10 minutes before carefully transferring onto a cooling rack in a low humidity location. Once cooled store in an airtight container on the counter for up to 5 days.


Enjoy a couple of cookies on the road, crumble for instant granola and use on yogurt or as a cereal with milk / non-dairy milk.

 
 

Nutritional Information Per Serving:

total calories = 223 | total fat = 8.31g | saturated fat = 1.2g | cholesterol = 3.75mg | sodium = 179.19mg | net carbohydrates = 24.78g | dietary fibre = 4.15g | sugars = 8.27g | protein = 8.59g

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