I will tell you, I am all about this Easy Blueberry Superfood Breakfast Cookie life! What about you guys?? I hope a lot of you are nodding right now, because let’s be really– lots goes on in the morning to jump start your day! Sometimes, I feel like it is easy to just breeze by breakfast and then I become hangry, eat more throughout the day and just loose my energy!
SO that is where these healthy, nutrient packed superfood cookies come in. They are easy and TODDLER APPROVED ( which is key). Who says you can’t have cookies for breakfast?!
At Honest Grub, Honest Foodie, you sure as heck can. I cannot wait to show you just how easy! Also they are so easy, you can even make it the morning of, oh yes oh yes OR have them prepped for the week ahead. All the possibilities!
Let’s Get Started! Blueberry Superfood Breakfast Cookies here we come!
What are SUPERFOODS?
Superfoods are healthy foods that are high in nutritional density. So what Superfoods make these Easy Blueberry Superfood Breakfast Cookies?
Dried Blueberries
Flax Seed
Hemp Seeds
Old Fashioned Rolled Oats
Eggs
Cinnamon
Bananas
Dried Blueberries: high vitamin C & antioxidants
Flax Seed: cancer fighting properties, high in omega 3-fatty acids, vitamin B, fiber and antioxidants
Hemp Seed: high in protein, fiber, minerals and vitamins
Old Fashioned Rolled Oats: They are a power house for many reasons, but one big one being that they are a huge source of beta glucan, which is a soluble fiber that helps lower cholesterol
Eggs: So eggs get a bad rep for cholestoral, when actually it is the opposite! Studies show that eggs actually improve the cholesterol profile. They can raise HDL cholesterol, which is the good cholesterol. Then help increase the size of LDL particles, which actually are suppose to lower the risk of heart disease.
Cinnamon: help regulate blood sugar and cholesterol control
Banana: high in fiber and heart healthy fats
Blueberry Superfood Breakfast Cookies
Equipment
- Baking sheet
Ingredients
- 2/3 cup mashed banana the riper the banana the better
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 2 eggs
- 1 cup old fashioned rolled oats gluten free if need be
- 3/4 cup oat flour
- 1/2 cup dried blueberries try to find ones that are unsweetened
- 1/4 cup dried apricots
- 2 tbsp hemp seed
- 2 tbsp flax seed
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees
- In medium microwave safe bowl melt coconut oil. 30 second increments until melted. Let cool and start to work on dry ingredients.
- In a large mixing bowl add in the old fashioned rolled oats, oat flour, salt, cinnamon, dried blueberries, dried apricots, flax seed, hemp seed. Then whisk together until fully combined and set aside.
- Now that the coconut oil has cooled off a bit, add in the egg, maple syrup, vanilla extract, mashed banana and whisk until fully combined, no oil separation.
- Pour the wet ingredients with the dry and fold together until fully combined with a spatula. Then line a baking sheet with parchment paper or use your silpat. Use your 1/4 cup to divide out the batter. Shape with your hands since the mixture can be a bit wet. Then bake in oven at 350 degrees for 20-22 minutes!
Notes
Keep on counter in aluminum foil for 2 days, then keep in refrigerator for up to 1 week.
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