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.
