Healthy Breakfast Cookies

Sorry that we have been so absent lately! Although things are quiet here, we have been posting a ton of recipes as well as healthy meal ideas on our instagram account. Give us a follow over there if you like and we will try to be a bit better at blogging our recipes over here as well!  

I think a cookie recipe is a great way to bring this old blog back to life don't ya think? I thought so too. My friend brought over some of these cookies a while ago and I have been craving them ever since! We finally got around to making some today and the hardest part was not eating them all off the plate! I know they are healthy, but a treat is STILL a treat (that is what I have to tell myself). They will last a week on the counter, or up to 3 months in the freezer. I say that like you will actually have them for sitting around for that long. Not likely. 

Ingredients 

2 cups gluten free quick oats

3/4 tsp salt

1 tsp ground cinnamon

1 cup nut butter (I used peanut butter)

1/2 cup pure maple syrup

1 large banana, mashed

1/4 cup dried cranberries

1/4 flax seeds

1/4 cup enjoy life chocolate chips

Directions 

Preheat oven to 325F degrees. Line a large cookie sheet with parchment paper and set aside. Combine all of the above ingredients in a large bowl or a stand mixer. Mix until well combined. Drop by spoonfuls on cookie sheet and flatten the tops. They will not spread out while baking. Bake for 12-15 minutes or until edges are slightly brown. Allow to cool on cookie sheet before removing or they will fall apart. Try not to eat the whole plate. Enjoy! - Alex

*Slightly adapted from Sally's Baking Addiction*

Clean Eating Blueberry Oatmeal Cookies

Heathy cookies never really sound terribly appealing, but I thought I'd give these a shot. Turns out they are very appealing! So simple and tasty

Original recipe found at Foods for the Soul

Ingredients

1 cup rolled oats

3/4 cup whole wheat flour

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

2 Tablespoons coconut oil, melted

1 egg

1 teaspoon vanilla extract

1/2 cup honey

1/4 cup frozen blueberries

Whisk together dry ingredients in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, vanilla, and honey. Mix the wet ingredients in with the dry. Fold in the blueberries. Chill the dough for about 20 minutes, while the oven pre-heats to 325F. 

Drop onto a baking sheet and flatten slightly. Bake for 13-25 minutes.

Enjoy!

- Arianne

Chickpea Peanut Butter Cookies

Alright so here it is: The greatly anticipated no flour, no sugar, no butter, no eggs, no oil cookies! Or simply put - Peanut Butter Chickpea cookies.

While one might think that the words chickpea and cookies should never appear in the same sentence, I've learned that it's quite alright to put them in the same recipe!

Original recipe found on Texanerin

Photograph by Everglow Photography

Ingredients

1 1/4 cups canned chickpeas, rinsed and patted dry

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons of natural peanut butter

1/4 cup of honey

1 teaspoon baking powder

a pinch of salt

1/2 cup chocolate chips (I used Enjoy Life Chocolate Chunks - gluten + dairy free!)

Directions

Preheat your oven to 350F. Combine all ingredients except for chocolate chips in a food processor and blend until smooth. Stir in the chocolate chips (in a new bowl if needs be). With wet hands, form into about golf-ball-sized balls. Press down slightly. The cookies will not raise or spread at all while baking. Bake for 10-15 minutes.
Enjoy- Arianne