For some reason, I have been waking up at 7 am every day. I hate it. I used to rock out of bed around lunchtime, and then get on with my day. Now I’m up so early I’m not really sure what to do, especially because I still fall asleep so late. Luckily, it’s earlier than the 5 am I used to fall asleep at!
Because I’m so tired by the afternoon, I usually lose my motivation to cook and eat well. I want to grab the first bar of (raw) chocolate I can get my hands on! So I’ve started being super productive in the morning and making a lovely breakfast and often prepping my other meals for the day too.
This morning I fancied something really sweet but didn’t want porridge. I was all set and ready to make pancakes but I then remembered I still hadn’t brought over half of my cooking ingredients (come on, buckwheat flour!), so I thought I’d make cookies. Gluten free, vegan, refined sugar-free cookies. Old Natasha would have been terrified at the thought! Also, sorry for the horrid lighting in all these pictures – 7 am isn’t the best time for light here!
These cookies are stupidly easy to make. The base just comes from two ingredients and then you can totally customize them however you like. Because I’m boring and obsessed with the banana/vanilla/almond butter/chocolate combination, I totally had to go for that. But you can add in anything that you like and play around with the flavors. Cinnamon and nutmeg would be amazing for a wintery flavor.
Of course, these aren’t the cookies that you grew up eating. They have an entirely different taste and texture. But they’re super filling, delicious, nourishing and ideal for breakfast. Oats are full of slow release energy and have numerous health benefits, while chia seeds and almond butter add some great plant protein. Don’t worry, there will be some Food as Medicine 101 posts on most of these ingredients coming soon!
- 1 cup oat quick cooking oats (again, this is all I had as I haven’t fully stocked up my kitchen. You can probably take normal oats and grind them down into a chunky flour)
- 1 very ripe mashed banana
- 1 tbsp chia seeds
- 1 tbsp runny almond butter
- 1/4 cup Punch Foods Raw Cocoa Boost Supersedes (If you don’t have these you can sub cacao nibs or mixed seeds depending on what you fancy)
- 1/2 Tsp raw vanilla powder
- Generous pinch (or two) of salt (to taste)
- Preheat oven to 180 degrees Celsius.
- In a large mixing bowl add the oats, chia seeds, super seeds, vanilla powder, and salt. Stir well to combine.
- Stir in the almond butter and banana until all the mixture is well coated.
- I also added a teaspoon or two of rice malt syrup (see here for why that’s my sweetener of choice) because my banana wasn’t super ripe and I knew I’d be missing out on some sweetness.
- On a lined baking tray take about a tablespoon of the mixture and roll it into a little ball. Gently press down with a fork to create a round cookie shape.
- I liked to try and make them as round as possible without too many small bits poking out to prevent burning.
- Pop the cookies in the oven for around ten minutes (depending on oven).
- Keep an eye on them to make sure they don’t burn. When ready, take them out and allow them to cool for a couple of minutes before tucking in.
- I topped mine with almond butter (literally obsessed, but here’s why almonds are good for you!) and berries and it was just what the doctor (aka my brain) ordered. Cookies for breakfast?
What’s your favorite combination?