BULLET PROOF BREAKFAST COOKIES
Do you need a caffeine kick-start to your day? Well this is so much better!
If you are one of the “I need my coffee to get going’ kind of souls then you will love, love, love this creation. Sure, it’s a cookie so you may think ‘what’s not to love’ yet I pair up some of the best energizers in this, whole-foods, nutrient-rich creation and the result is a resounding and addictive, guilt-free YUM! A bit like a great chocolate and quality cup of coffee!
INGREDIENTS
1¼ cups organic oatmeal, roughly ground or 1½ cups quinoa flakes (gluten free)
1 cup organic coconut, shredded and toasted
¼ cup each flax meal and buckwheat groats
2 tbsp pure, organic cacao powder, sifted
2 packages Four Sigmatic mushroom coffee
OR –1 heaping tbsp Dandy Blend or 1-2 tsp ground organic coffee
1 tsp baking soda, alum free
1½ tsp organic cinnamon
¼ cup organic cacao nibs
¼ tsp pink Himalayan sea salt
1/3 cup organic apricots, snipped
3 very ripe bananas, mashed approx 2 cups
2 heaping tbsp Jem nut butter (use the discount code Teri to save 10-15%)
¼ cup maple or coconut syrup or Lakanto sugar for a zero calorie option
2-3 tbsp extra virgin coconut oil, warmed to melt
1½ tsp real vanilla extract or 1 tsp paste
1/3 cup dairy-free organic chocolate – 75% or higher, roughly chopped
OPTIONS:
DIRECTIONS
TERI’S TIPS:
Do you need a caffeine kick-start to your day? Well this is so much better!
If you are one of the “I need my coffee to get going’ kind of souls then you will love, love, love this creation. Sure, it’s a cookie so you may think ‘what’s not to love’ yet I pair up some of the best energizers in this, whole-foods, nutrient-rich creation and the result is a resounding and addictive, guilt-free YUM! A bit like a great chocolate and quality cup of coffee!
- Breakfast, Snack or dessert - Vegan, Gluten, Flour, Soy free
- Prep time: 5 minutes or so / Bake time: approx 20-25 minutes
- Vegan, Gluten, Flour, Soy free
- Makes approx 10 – 12 large ice cream scoop sized cookies
INGREDIENTS
1¼ cups organic oatmeal, roughly ground or 1½ cups quinoa flakes (gluten free)
1 cup organic coconut, shredded and toasted
¼ cup each flax meal and buckwheat groats
2 tbsp pure, organic cacao powder, sifted
2 packages Four Sigmatic mushroom coffee
OR –1 heaping tbsp Dandy Blend or 1-2 tsp ground organic coffee
1 tsp baking soda, alum free
1½ tsp organic cinnamon
¼ cup organic cacao nibs
¼ tsp pink Himalayan sea salt
1/3 cup organic apricots, snipped
3 very ripe bananas, mashed approx 2 cups
2 heaping tbsp Jem nut butter (use the discount code Teri to save 10-15%)
¼ cup maple or coconut syrup or Lakanto sugar for a zero calorie option
2-3 tbsp extra virgin coconut oil, warmed to melt
1½ tsp real vanilla extract or 1 tsp paste
1/3 cup dairy-free organic chocolate – 75% or higher, roughly chopped
OPTIONS:
- 1 scoop Sunwarrior Protein powder, chocolate or mocha
- 2 tbsp coconut, coffee flour or almond meal
- 1 – 2 tbsp maca powder
- Sub currants or mulberries for the apricots if desired
- 1 tbsp very roughly ground organic coffee bean ‘nibs’
DIRECTIONS
- Pre-heat the oven to 350F and cover a large baking sheet or two small sheets with parchment paper.
- Combine all of the dry ingredients in a bowl, measure the wet ingredients into a measuring cup and combine with the dry. Mix well to create sticky dough that holds together. Adjust ingredient amounts if needed.
- Use a two inch ice cream scoop and drop the dough onto your prepared sheet leaving 2 inches between each cookie. Flatten into patties and bake approx. 20 – 25 minutes or until the cookies are browning evenly. Leave them in longer if you prefer a hard cookie.
- Let cool completely on a rack before storing in a covered container. The cookies freeze well for up to 1 month and having these on hand is a game changer for those too busy to prep food days.
TERI’S TIPS:
- These cookies are great as a pre-workout fuel for that added edge of energy overdrive.
- If your bananas aren’t really ripe consider adding another tbsp sweetener to taste or Sunwarrior protein powder
- Freeze some for up to a month in a well-sealed container. I often make a double batch and freeze one half of the dough that’s ready to bake into yummy goodness when I run out of the baked cookies.
