Breakfast Cookie?! Is this real? Yep – you read that right! These cookies are perfect for breakfast or an on-the-go snack.
You’ve read it here before but for some reason, time goes by more quickly at seven in the morning than it does at seven at night and we are always short on time. So that is one reason you will see a lot of meal prep recipes for breakfast here, the other reason is that this breakfast cookie recipe is really tasty!
Well…I should really give these a new name because the texture is more somewhere between a biscuit and a cookie – a Bookie! What do you think? 🙂 Once you make these – let us know, for now, we will just call them breakfast cookies.
This recipe is inspired by the fantastic RD, Joy Bauer from the Today Show, and once we saw it knew we had to make them. But since I’m is gluten-free, I needed to make a few adjustments. I still kept the three brain-boosting ingredients that are at the heart of this recipe – thank you Joy!!!
3 Brain-Boosting Ingredients:
- Blueberries: some of the antioxidants in blueberries have been found to accumulate in the brain and help improve communication between brain cells
- Coffee: the caffeine in coffee has a number of positive effects on the brain, increased alertness, improved mood, and sharpened concentration
- Cocoa Powder: like dark chocolate, cocoa powder has a few brain-boosting compounds: caffeine, antioxidants, and flavonoids which work in the areas of the brain that deal with learning and memory
And as if those three reasons weren’t enough to get you to try this recipe, I threw in a superfood, oats! Oats are a whole grain that is rich in a soluble fiber called beta-glucan which has been shown to lower cholesterol as well as they are a good source of protein and provide a good deal of micronutrients like potassium, magnesium, calcium, and zinc.
So to sum it up – these cookies may not be the prettiest but they taste good and are healthy!! Now on to how to make these Bookies – what do you think? Will this catch on?
If you are interested in more meal prep breakfast ideas, how about:
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Boost Your Brain with The Best Breakfast Cookie!
- Prep Time: 5-10 minutes
- Cook Time: 12-15
- Total Time: 17-25
- Yield: 28-30 cookies 1x
Description
These are a cross between a cookie and a biscuit (we call them Bookies) and have three brain-boosting ingredients as well as a superfood and are perfect for meal prepping to save time at breakfast!
Ingredients
Dry Ingredients:
1 cup All-Purpose Gluten-Free Flour (I used Better Batter)
3/4 cup oat flour*
1/2 cup good quality cocoa powder
1 Tablespoon instant coffee
1 1/2 teaspoon Ceylon Cinnamon
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
Wet Ingredients:
Chia Seed Egg or 3 whole eggs – to make the chia seed eggs place 3 Tablespoons of ground chia seeds** in a bowl and add 9 Tablespoons of water and set aside
1 ripe banana
1/2 cup plain non-dairy yogurt or if you tolerate dairy, Greek yogurt
1/2 cup honey, use maple syrup if vegan
1 Tablespoon MCT oil or melted and cooled coconut oil
2 teaspoons vanilla extract
Other Ingredients:
1 cup frozen wild blueberries, thawed and rinsed and drained
1/2 cup of dark or semi-sweet chocolate chips, for a vegan brand we love Enjoy Life
Instructions
1.) Preheat your oven to 350° degrees Fahrenheit. In a small bowl, add the ground chia seeds if using and add the water, mix together and set aside. If you are using eggs, those come later.
2.) In a large bowl, add the dry ingredients and use a whisk to blend together.
3.) In another bowl add the banana and mash it. Follow with the rest of the wet ingredients, egg or chia seed egg mixture, yogurt of choice, honey, coconut oil, and vanilla extract – stir to combine, there still may be small pieces of the banana still and that is A-ok!
4.) Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries and chocolate chips.
5.) On a cookie sheet lined with parchment paper, drop about 1 tablespoon of cookie dough on to the sheet. Flatten each cookie using a spoon that has been dipped in water – will likely need to redip the spoon after a few times. Top with extra chocolate chips (totally optional but it looks pretty) and bake for 12-15 minutes. Allow the cookies to cool on the cookie sheet for 5-10 minutes then transfer to a cooling rack to finish cooling.
6.) Store these in the refrigerator to make them last longer or Joy says they freeze well but ours didn’t last long enough so we didn’t need to freeze them:)
Notes
*To make your own oat flour, blend some rolled oats in a blender. I discovered the Nutribullet works better than the food processor.
**To make ground chia seeds, add some to a blender (again we used a Nutribullet but a coffee grinder would be great too. If you will be using grinding seeds a lot, I suggest getting a coffee grinder that is dedicated to just spices or seeds.
