With September comes new schedules and routines. Back to school, back to obligations, and back to a more normal pace of life. Summer can be fast-paced, eclectic and carefree. And after a full season of adventures, weekends trips, intense heat and laid-back cooking, it feels good to go back to the comfort of a familiar routine. At this time of year, I like to approach cooking in a more intentional way and get back to good meal prep habits, which I’ve deliberately slacked on during the warmer months.
While we’re transitioning from summer to fall and getting accustomed to our new rhythm, mornings can be busy and challenging. I’ve been there and I know the struggle. My mornings were always quite frantic when I was a 9-5 corporate worker. Very often, I would skip breakfast because I had to leave the house in a rush, and would then sustain with nothing but a few cups of coffee until lunch break would hit. But breakfast is so important. It helps to control our blood sugar levels and our weight, it provides energy to our body and our brain, and it helps with concentration and productivity.
Since breakfast is very often one of the first things to get left out when life gets in the way, I thought I’d share with you today a simple breakfast recipe for busy mornings, that you can make ahead of time and bring with you on the go. It’s a simple recipe that’s practical, crazy delicious and super healthy to boot.
Cookies for breakfast, you say? Bare with me. These cookies are as delicious as a dessert, but are filled with healthy goodness to fuel you and provide your body what it needs to start the day off right.
Oats and almond flour provide fibre and protein. Chia seeds lend their magical binding powers and act as an egg substitute, while providing a little dose of healthy Omega-3’s. These cookies don’t contain any oil – almond butter and apple sauce are just what they need to reach this perfect texture. There’s a little antioxidant boost and wake-up effect with the crunchy cacao nibs, and some dried cherries for a bit of sweetness, fruity taste and chewy texture. If you don’t like the bitter taste of raw cacao nibs, you could substitute some chopped dark chocolate for a more decadent treat. No excuse for skipping breakfast now. I hope you’ll give these a go!
Almond, Cherry & Cacao Nib Breakfast Cookies (Vegan + Gluten-Free)
- 1 tbsp chia seeds + 3 tbsp water
- 1/2 cup almond butter
- 1/4 cup unsweetened apple sauce
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 3 cups rolled oats divided - choose certified gluten-free oats if necessary
- 1/2 cup almond flour/meal you can make your own by grinding raw almonds in a food processor
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup chopped raw almonds
- 1/2 cup dried cherries or sub dried cranberries, roughly chopped
- 1/4 cup raw cacao nibs
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Start by making the chia egg: in a small bowl, combine chia seeds with water and stir. Set aside to thicken for at least 5 minutes.
In a medium bowl, combine almond butter, apple sauce, maple syrup and vanilla extract.
Place 1 cup of rolled oats in a food processor and grind into a coarse flour. Transfer to a large mixing bowl. Whisk in the remaining oats, almond flour, baking soda and sea salt.
Add the chia gel mixture to the bowl of wet ingredients and mix. Pour the wet mixture into the bowl of dry ingredients and stir with a wooden spoon to combine.
Add chopped dried cherries, chopped almonds and cacao nibs and stir a few times to combine.
With your hands, form 12 balls of equal shape and place them on the prepared baking sheet. Press each ball with your hands to flatten.
Bake cookies in the oven for 16-18 minutes, or until the top is slightly golden. Let cool completely before enjoying. The cookies can be stored at room temperature in an airtight container for up to a week.
If you like this recipe, feel free to pin it to Pinterest. If you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see! And for more inspiration throughout the week, follow me on Nom.
Note: As mentioned above, you could replace the cacao nibs with chopped dark chocolate (or chocolate chips) for a sweeter version. These cookies are delicious as a breakfast but also make a great snack.
“The tougher the lesson, the bigger the blessing.”