Everything Breakfast Cookies

Everything Breakfast Cookies

It’s almost the long weekend friends! Also I’m just going to point out that it’s been a hot minute since I’ve posted a recipe on here. This past weekend I had an oatmeal pop-up with my local health food shop- Simply For Life. I served up hot oats with my infamous miso sweet tahini along with pear and almond, topped with my Nakd Nola. Oh yeah, that’s right I started my own mini granola company! Something I’ve always wanted to do, but I finally worked up the courage to just go for it. I am not going to lie, I am usually someone who says I want to do something but my plans never really come into full circle, so here we are now just going for it.

What I’ve been listening to lately is Alex and Mimi Ikonn’s podcast, the couple is unstoppable and they make you feel like you can literally hack life and achieve whatever you want in this world given that you put in the work. Starting in the wellness world, I had and still have no idea what I am doing but as long as you have a good enough “why” you are doing something that’s strong enough to continue to share your message and grow as an individual and a brand.

Any who (if you know me you know my brain is all over the place), so here is my new recipe; everything breakfast cookies. Perfect for those mornings when you’re running out the door, or when you just don’t feel like making breakfast. Filled with healthy fats, protein, and fibre. You gotta get on these gems ;)

Thank you for reading :)

Emma

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Everything Breakfast Cookies

Makes: 9 Cookies

  • 1/3 cup creamy almond butter

  • 2 Tbsp tahini

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 2 flax eggs (2 Tbsp ground flax seeds + 6 Tbsp water left to set together 5 minutes)

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1/3 cup medium shredded coconut

  • 1/4 cup brown rice flour

  • 1/2 cup rolled oats

  • 1 Tbsp hemp seeds

  • 1/4 cup cranberries

  • 1 Tbsp pumpkin seeds

Method: Preheat the oven to 350 F. In a bowl whisk together the almond butter, tahini, maple, vanilla, and flax eggs. Fold in the baking soda, sea salt, coconut, brown rice flour, rolled oats, hemp, cranberries, and pumpkin seeds. On a lined baking sheet drop 1 tablespoon worth of dough, and slightly press them down using your fingers shaping them into cookies. Bake for 10-12 minutes. Allow to cool, and store in an air-tight container for up to 5 days.

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Creamy Tomato and Basil Lentil Soup

Inspiration: Cindy DiPrima Morisse

Inspiration: Cindy DiPrima Morisse

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