Raise your hand if you’ve ever had a cookie for breakfast. Now raise your hand if it was an epic buttery chocolate chip cookie, or basically anything leftover from holiday or party festivities.
Yep, that’s what I thought. We’ve all been there. Sometimes leftover chocolate chip cookies sitting on the counter are just too good to pass up at 8am. I feel you.
But hold up! I’ve got a fantastic recipe for you today that’s nutritious, free of refined sugars, is naturally vegan AND gluten free. Sounds a little too good to be true, right?
That’s exactly what I thought when I baked these beautiful, chewy cookies (that actually taste like cookies!). They’re bursting with blueberries, hearty oat texture, walnuts, flax, chia, and if you want… puddles of dark chocolate. Yes, I said PUDDLES.
It’s funny that people still are afraid of chocolate, or claim for it to be unhealthy. It’s really about what kind of chocolate you’re choosing. Dark chocolate provides incredible benefits for your brain, skin and blood pressure. In fact, did you know that many dark chocolate bars contains a decent amount of fiber per serving? Yes to that.
My tip for choosing dark chocolate is to look at the ingredient list and also beware of the amount of sugar; there really shouldn’t be more than 9-11g per serving.
I’ve worked my way up to 85% dark chocolate (and LOVE it) but understand it can be too bitter or tart for others. My best advice is to choose a 70% or 72% dark chocolate bar, and then every time you eat chocolate work your way up. Typically the higher percentage, the less sugar the bar has (and more nutrition). Many dark chocolate bars also contain soy lecithin, so please watch out for that if you have a sensitivity or are avoiding soy.
Alright back to the goodness of the cookies though because I really can’t believe how incredibly delicious they turned out! They taste like a cross between a blueberry muffin and a chewy oatmeal cookie. WIN.
Some favorite ingredients in this recipe:
flaxseed meal! An excellent source of omega 3, vitamin B and fiber.
chia seeds! One of the best sources of omega 3 and a wonderful source of fiber, protein, magnesium and more. These are a powerhouse.
banana! A natural sweetener in the recipe with a good dose of potassium and healthy carbs.
oats! Whole grains, fiber and plenty of minerals like manganese.
walnuts! An excellent source of omega 3 and has anti-inflammatory properties.
blueberries! Wonderful antioxidant coupled with fiber, vitamin C and low glycemic.
These blueberry breakfast cookies are excellent kept at room temperature for the first day or two, then should be kept in the refrigerator to preserve freshness. They make excellent for breakfast or as a snack!
If you make these, leave a comment below and let me know how they turned out or take a pic, upload to Instagram and tag #ambitiouskitchen so I can see your creations! xoxo!
- Serves: 8 cookies
- Serving size: 1 cookie
- Calories: 206
- Fat: 12.2g
- Saturated fat: 3.7g
- Carbohydrates: 22.8g
- Sugar: 9.4g
- Fiber: 4.5g
- Protein: 4.9g
- 2 tablespoons melted coconut oil
- 1/4 cup coconut sugar
- 1 medium banana, mashed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup flaxseed meal
- 1/2 cup almond meal/flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/4 cups rolled oats, gluten free if desired
- 1 tablespoon chia seeds
- 1/2 cup frozen or fresh blueberries
- 1/4 cup chopped walnuts
- Optional: 2oz 72% vegan dark chocolate, coarsely chopped (or 1/3 cup vegan chocolate chips)
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking.
- In a large bowl, mix together melted coconut oil, coconut sugar, mashed banana, and vanilla and almond extracts until smooth and creamy. Next fold in flaxseed meal, almond meal, baking soda, cinnamon and salt and mix until a thick dough forms. Next add in oats and chia seeds and gently fold into the batter until evenly distributed. Lastly fold in blueberries, walnuts and dark chocolate if using.
- Use a large cookie dough scoop or 1/4 cup to scoop dough onto prepared cookie sheet (We want these to be BIG cookies!). Make sure you tightly pack the dough into a ball before putting it onto the sheet. Gently press the top of the dough down just a little to flatten the tops. Bake for 13-16 minutes until edges begin to turn slightly golden brown. Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling. Makes 10 big cookies.
- for 12-16 minutes
These cookies would be excellent even if you're not enjoying them for breakfast. They are freezer-friendly and make a delicious snack.
Feel free to sub chopped pecans or almonds for the walnuts
Recipe by: Monique Volz // Photography by: Sarah Fennel