Superhero Breakfast Cookies

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vegan superhero breakfast cookieThese Superhero Breakfast Cookies contain whole-food sources of protein, healthy fat and fiber to stabilize blood sugar and provide lasting energy. The recipe is easy and versatile; you can easily substitute ingredients to suit your family’s tastes.

In an ideal world, we would all take the time to sit down and enjoy a leisurely breakfast, perhaps while reading the paper or discussing the day’s activities with our loved ones. The reality of family weekday mornings is seldom quite so serene. I know how challenging it can be to get everyone dressed, fed, packed up and out the door in a timely and orderly manner. Add to that, feeding the pets and getting yourself ready for the day, and the result can be downright chaotic!

Unfortunately, too many of us are starting our day in a frenzied rush, not taking the time for a proper breakfast. Families who do make time are often relying on processed breakfast cereals, toaster pastries, instant oatmeal and the like. How many grab breakfast on the run in the form of a coffee shop muffin or fast food breakfast sandwich? The problem with these choices is that they are high in refined sugars and unhealthy fats, and low in real nutrients. What results is a blood sugar spike, giving us a temporary energy boost, followed by a mid-morning crash. This sets up a yo-yo pattern of reaching for the next cup of coffee or a donut to get us through the day.

Adults can’t be productive and kids can’t learn if they lack adequate nutrients and stable energy. The good news is that these Superhero Breakfast Cookies provide all of the important components. Better yet, they can be eaten on the run! This recipe makes a big batch, so you can store them in the freezer and take them out as needed.

Please let me know how you like them in the comments below.

Update as of June 12, 2014 – Gluten-free version!

At the request of a coaching client, I adapted this recipe to be gluten-free. You may substitute the 2 cups of whole-grain flour for 2 cups of gluten-free baking mix with excellent results. The cookies are a little more crispy on the outside, but still nice and moist on the inside.

You can make your own gluten-free baking mix by combining 40% whole-grain GF flour with 60% GF starch by weight. I made a 1 kg batch by combining 200 g sorghum flour, 200 g brown rice flour, 300 g arrowroot starch and 300 g tapioca starch. It is very important to weigh the flours to ensure the correct proportions, but once combined, this baking mix can be measured by the cup as you would regular flour.

You can find a great tutorial here from Gluten-Free-Girl: How to make a gluten-free all-purpose flour mix

Superhero Breakfast Cookies
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Ingredients
  1. 6 Tbsp water
  2. 2 Tbsp ground flax
  3. 2 ¼ cups rolled oats
  4. 2 cups whole grain flour (I like spelt or barley)
  5. 1 cup sucanat or coconut palm sugar
  6. 1 Tbsp ground cinnamon
  7. 2 tsp sea salt
  8. 1 tsp baking powder
  9. ½ tsp baking soda
  10. 1 cup raisins or dried cranberries
  11. 1 cup raw sunflower seeds
  12. 1 cup dark chocolate chips
  13. ¾ cup raw cacao nibs
  14. ¾ cup raw pumpkin seeds
  15. ½ cup unsweetened shredded coconut
  16. ¼ cup hemp hearts
  17. 1 cup non-dairy milk
  18. ½ cup unsweetened applesauce
  19. ¼ cup water
  20. ¼ cup maple syrup or raw honey
  21. ¼ cup coconut oil, melted
Instructions
  1. Preheat oven to 350F and line 2 large baking sheets with parchment paper.
  2. In a small bowl, whisk together the 6 Tbsp of water with the ground flax. Set aside.
  3. In a large bowl, whisk together the rolled oats, flour, sugar, cinnamon, salt, baking powder and baking soda.
  4. Add the raisins or dried cranberries, sunflower seeds, chocolate chips, cacao nibs, pumpkin seeds, coconut and hemp hearts. Stir to combine.
  5. In a medium bowl, whisk together the non-dairy milk, applesauce, water, maple syrup or honey and coconut oil. Add the flax/water mixture and whisk to combine.
  6. Add the liquid mixture to the dry ingredients and mix thoroughly.
  7. Using an ice cream scoop or 1/3 cup measure, portion batter onto prepared cookie sheets. Using a damp hand, press dough to flatten slightly.
  8. Bake in preheated oven until slightly browned around the edges, about 20-22 minutes.
  9. Remove from oven and allow to cool for 5 minutes on baking sheet before transferring to wire rack.
Notes
  1. These cookies freeze well and are great for school lunches.
  2. Variation: try using your favourite combination of nuts, seeds and dried fruit.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet http://www.freshstartwellness.ca/
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