Breakfast Seed Cookies
Breakfast Seed Cookies
By now you should know just how important it is to me to nourish my body and make sure that it gets what it needs every day. Well, seeds are a big part of that! Seeds are very nutrient dense and are an important thing to have regularly as part of your diet. They are full of vitamins and minerals such as magnesium, vitamin E, phosphorus, and manganese. They are also a great source of fibre, protein and healthy fats! The seeds I used in these breakfast cookies include:
pumpkin seeds
sunflower seeds
flaxseeds
chia seeds
hemp seeds
I typically include seeds in my breakfast so I thought it made sense to make a breakfast cookie that has everything in it. It’s a fun and easy way to incorporate seeds into your day and might I add, they are delicious! They have a nice soft texture with a bit of crunch from the seeds and added sweetness from the honey and chocolate chips to balance everything out. They are so good to have on hand for busy work weeks or even to take along with you camping or road tripping. If you don’t already include seeds in your diet and you have just one of these cookies each day, then you are off to a great start.
Breakfast Seed Cookies
Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup ground flaxseed
- 1 tsp baking powder
- 2 tbsp chia seeds
- 1/3 cup unsweetened shredded coconut
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tbsp cacao nibs
- 2 tbsp hemp hearts
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 cup raisins
- 1/4 cup chocolate chips of choice
- 1/4 cup unsalted butter, melted
- 1/3 cup honey
- 2 tbsp peanut butter
- 1 egg, beaten
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, add the first 12 ingredients and mix until combined. Set aside.
- In a small sauce pan, add the butter, honey and peanut butter and stir on low heat until smooth.
- Add the wet ingredients to the dry ingredients along with the egg and mix until combined.
- Let the dough chill in the fridge for 10-15 minutes before adding the chocolate chips.
- Once the batter has cooled down, fold in the raisins and chocolate chips.
- On your cookie sheet, form the dough into small mounds and flatten them to your preferred size. They will not spread or puff much so make them the shape and size that you want.
- Bake for 10 minutes. Let cool and enjoy!