Ok, so in all honesty I mostly created this recipe so that I could eat cookies for breakfast guilt free. This totally worked! It’s also really nice to have these cookies on hand for a quick snack if you’re on the go or don’t feel like spending $5 on a sugary protein or granola bar.
The reason they are great for a snack or quick breakfast is the addition of protein powder, lots of fibre from chia seeds and rolled oats, low in sugar and sweeteners, and high in nutrient dense foods including goji berries and coconut.
I tried a couple versions using different flours, one with coconut flour and a whole wheat option as well. These cookies are also egg free and dairy free. This means they are vegan friendly too!
SPOILER ALERT: If you don’t feel like making these cookies I will be serving them up at Hearth and Om’s Yoga and Brunch Event on June 2nd. Come and enjoy!
Chewy and Yummy Breakfast Cookies
4 tablespoons coconut oil
3 tablespoons warm water
4 teaspoons chia seeds or ground flax seeds
1 tablespoon agave nectar
3 tablespoons raw cane sugar
2/3 cup coconut flour or whole wheat flour
4 tablespoons protein powder of your choice (I used Vega One in french vanilla flavour)
1/8 teaspoon Himalayan or sea salt
¼ teaspoon cinnamon
¼ teaspoon vanilla
1 teaspoon baking powder
2/3 cup rolled oats
1/3 cup unsweetened shredded coconut
1/3 cup goji berries
1/3 cup chocolate chips
Preheat oven to 350 degrees F.
In a bowl add the chia seeds or ground flax, warm water, agave, coconut oil, cane sugar and vanilla and mix for 2 minutes.
In another bowl whisk the flour, protein powder, salt, baking powder, and cinnamon.
Add the flour mix, oats, coconut, goji berries, and chocolate chips to the wet mix. *Feel free to substitute other dried fruits or even nuts such as raisins, cranberries, cherries, almonds, sunflower or pumpkin seeds, or white chocolate chips*
Mix to combine well, add more flour and oats if the mix is too wet to form a slightly stiff doughy mix.
Drop heaping spoonfuls of dough on a parchment lined baking sheet. (I used an ice cream scoop for consistency).
Flatten a little and bake 10-12 minutes until the edges are golden and the center is not runny.
Cool on a rack for 2 minutes before devouring them all!