Breakfast Power Cookies
Life gets busy and it’s easy to forget to eat! These healthy Breakfast Power Cookies are the perfect solution for busy mornings or during the day when you need a quick, satisfying, filling, delicious snack in between zoom calls and meetings. These Breakfast Power Cookies are filled with nuts, seeds, nut butter, whole grain oats, eggs, and maple syrup. These are hearty, nourishing, and out-of-control delicious!
I love baking with oats because they are super versatile and incredibly healthy, they even contain beta glucan. Beta gluten is a soluble fibre that helps lower cholesterol, which is a risk factor for heart disease. In addition, fibre helps stabilize blood sugar to help prevent the spikes and dips that can occur after eating that impacts energy levels. Who doesn’t need more energy, right?!
The ingredients
These cookies are chock-full of nutrient-dense nuts, seeds, and grains plus a bit of dried fruit and dates for a little sweet treat! They are incredibly delicious and nourishing so I thought it would be fun to highlight some of the ingredients that make these cookies Breakfast power cookies!
Oats: rich in soluble and insoluble fibre to keep you satiated and blood sugar stable.
Pumpkin seeds: high in zinc and immune-system loving zinc.
Sunflower seeds: good source of vitamin E and healthy fats.
Chia seeds: high in omega-3 essential fatty acids and fibre.
Nut butter: I use almond butter in this recipe which is high in vitamin E, protein and healthy fats. Tahini (sesame paste) is also great in this recipe. Peanut butter is also delicious in this recipe!
Medjool dates: rich in fibre and give a little sweetness to these cookies.
Dark chocolate: high in antioxidants, look for 70% cocoa or higher for more antioxidants and less sugar!
Eggs: good source of protein, choline (important for the nervous system), vitamin D, and vitamin K.
Walnuts: rich in antioxidants, omega-3, and amazing for brain health.
Almond flour: great source of healthy fats, protein, and vitamin E.
Maple syrup: source of minerals and a less processed sweetener option.
Sesame seeds: rich in calcium, did you know sesame seeds are one of the best food sources of calcium in the world?!
To make these cookies, substitute almond flour for oat flour, replace the nut butter with tahini, and use more seeds in place of the walnuts.
Don’t have walnuts? Use any other nut or seed you have on hand!
The details
This recipe is easy peasy, all you need is a bowl and a wooden spoon. Seriously! Start by adding your oats, nuts, almond flour and seeds to a bowl. Add the chopped dates and stir to combine and ensure the dates are evenly distributed throughout the dry ingredients. Add the almond butter, maple syrup, and eggs. Stir to combine, it takes a bit of elbow grease to ensure there are no dry spots. Add the chocolate chunks or chips and stir them in.
Using your hands, form 1/4 cup-sized cookies. You’ll need to use your hands to ensure they stick together. These cookies will not spread, so however you shape them with your hands is how they’ll look when they are baked. Set your cookies on a baking sheet lined with parchment paper. Bake your cookies for 15-20 minutes at 350ºF until they are golden around the edges. Let them cool completely on the baking sheet and then store them in an airtight container.
Breakfast Power Cookies
Author: ElizabethServings: 12
Ingredients
1 1/4 cups rolled oats
1/4 cup almond flour
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup walnuts, chopped
1/4 cup sesame seeds
3 tablespoons chia seeds
1/3 cup medjool dates, pitted and chopped
2 teaspoons cinnamon
1/2 cup maple syrup
1/2 cup nut or seed butter
1 egg
1/3 cup dark chocolate chunks or chips
Instructions:
1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
2. In a large bowl, mix together the oats, almond flour, seeds, and walnuts. Add the cinnamon and dates and stir to combine separating any clumps of dates as you go.
3. Add the maple syrup, nut/seed butter, and egg. Stir to combine. Add the chocolate and stir to evenly distribute.
4. Make 1/4 cup-sized cookies and shape them with your hands. Place on the prepared baking sheet and bake for 15-20 minutes or until golden.
5. Let cool completely on the baking sheet before transferring to a cookie tin or airtight container. Enjoy!
These cookies keep well for up to 5 days in an airtight container or can be frozen for up to two months.
Still hungry? Try these:
Lastly, if you make these Breakfast Power Cookies be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
