 Convenience. Yes, that’s what I’m looking for right now. Pregnancy hunger is like nothing else, and I’ve heard breast feeding requires just as much energy!
I know that after our little one is born in August, I’ll need healthy snacks on hand to keep myself going through sleep deprived hazes. I am stocking my freezer now! Over the weekend, I made two batches of Chocolate Covered Raisin Oatmeal Cookies, and I’ve now got 3 batches of these babies stashed in there as well.
What? You think I should be stocking up on something OTHER than cookies? Okay, okay. Do you have any suggestions?
Looking at those super ripe bananas on my counter yesterday, I knew something had to be done. Either Caramelized Banana Bread, Banana Chocolate Chip Muffins, or Breakfast Cookies. (<– My original “Breakfast Cookie” recipe has recently blown up on Pinterest– which cracks me up. When I posted that recipe, I was just learning how to use my camera on manual, and the photos are very blurry!)
I decided I needed a new spin on the Breakfast Cookies, 1). Because they’re delicious., 2). Because I wanted to add some SUPERFOOD ingredients for SUPERWOMAN strength in the coming months., and 3). Because I’ve fallen in love with tart dried cherries.
Contents
Superfood Ingredients
Other than the typical healthy breakfast ingredients, including oats, almonds, and bananas, I also added:
Hemp Hearts
Hemp hearts are a great source of Omega 3 fatty acids, which are essential for brain development in a growing fetus. In addition, they are a complete protein source, meaning they have all essential amino acids. Among the numerous health claims, hemp hearts have been shown to reduce inflammation, which in turn boosts immunity.
Chia Seeds
Another great sources of plant protein, chia seeds also contain high amounts of Omega 3s, and 11 grams of fiber! Another reason to eat more chia? Calcium. A 140 calorie serving of chia seeds delivers 14% of a woman’s RDA of calcium– and as a lactose intolerant mother-to-be, I need all the calcium I can get!
Cocoa Nibs
Think all the benefits of dark chocolate, and multiply them. Cocoa nibs are the source of all the health benefits of dark chocolate (read my post on 5 Reasons to Eat Chocolate for Breakfast if you want more information!). Chocolately flavor, a yummy crunch, and no extra sugar, with a huge antioxidant punch (more than green tea!).
Sunflower Seeds
Recently, I read in Self Magazine that sunflower seeds are “The One Ingredient You Should Add to Your Breakfast Every Day.” This claim is due to the seed’s great flavor and crunch, but also its high fiber, Vitamin E, and magnesium content. Another reason to love these little guys? Bang for your buck– if hemp hearts, chia seeds and cocoa nibs stretch your grocery budget, sunflower seeds are a great way to add nutrition.
I’ve shared this little secret before– to keep my cookies uniform in size, and also help with portion control, I use measuring spoons to scoop out cookie dough. Sometimes, a half tablespoon, and for these, I used a tablespoon.
These cookies are crunchy on the outside, and soft and chewy inside. They are sweet, but natural sweet– bananas are the main source, and the cherries and dark chocolate add more sweetness. The cherries I used did have added sugar, but here in Malaysia, I am lucky to find them at all! If I could buy unsweetened tart cherries, I would.
Cherry Chocolate Breakfast Cookies (GF, VG)
Ingredients
Dry
- 1 cup whole oats
- 1/2 cup oat flour grind whole oats in a blender or food processor
- 1/2 cup almond flour or meal grind whole or blanched almonds in a food processor or blender
- 1/2 teaspoon sea salt
Wet
- 2 ripe bananas
- 2 tablespoons nut butter I used Raw Cashew Walnut Butter, but any will work
- 2 tablespoons coconut oil
Mix-Ins
- 1/3 cup dried tart cherries
- 3 tablespoons dark chocolate chopped, 85% keeps them very low sugar
- 2 tablespoons hemp hearts
- 2 tablespoons sunflower seeds
- 1 tablespoon chia seeds
- 1 tablespoon cocoa nibs
Instructions
- Preheat oven to 350 degrees f.
- In a mixing bowl, mix together all the dry ingredients.
- In a smaller bowl, mash the very ripe bananas. Add the coconut oil and nut butter of choice.
- Add the wet mixture, along with all the mix-ins, to the bowl, and stir until all the ingredients are just combined, without over mixing.
- The dough will be very sticky. I use a wet tablespoon to scoop out rounded mounds. Flatten with a wet hand for a more traditional cookie shape- I opted to keep these rounded this time.
- Bake for 10-12 minutes.
- Store in the fridge or freezer for quick and easy breakfasts or healthy snacks.
Notes
**Other nutrition facts-- 3 cookies have 10% of the RDA of calcium and iron.
Nutrition
A few of these, combined with a glass of almond milk and a piece of fruit, make a great on-the-go breakfast. They also make a great “pregnancy hunger is killing me and I can’t wait until 12 for lunch” tide-me-over snack.
Other (Quick!) Superfood Breakfasts:
- Gourmet Chia Seed Pudding, by OhSheGlows
- Chocolate Coconut Superfood Protein Bars, by iFoodReal
- Oatmeal Superfood Breakfast Bars, by A Healthy Life for Me (so beautiful!)
- Homemade Acai Bowls, by The Fitnessista
- Brownie Batter Overnight Chia and Oats, by Vitamin Sunshine
Sources
Lose Weight and Heal Inflammation with Hemp Hearts, Chatelaine
11 Proven Health Benefits of Chia, by Authority Nutrition
Cocoa Nibs, Nutrition Data
Cocoa Nibs Nutrition Information, Livestrong
SOOOO good and enticing! Love all the nutrition and lovely goodness! Yay for breakfast cookies!
Thanks Rebecca 🙂 Breakfast cookies are such a great time saver!
Cookies for breakfast?!? Yes please! I bet these taste wonderful with the dried cherries and chocolate. Yum!
I know– cookies for breakfast is always a good thing 🙂 The cherries add so much sweetness!
I love eating bite-sized foods and I can’t wait to try this. This looks really delicious. I’m sure my family will love this too for breakfast.