Breakfast/ Recipes/ Snacks

Healthy Almond & Seed Chocolate Breakfast Cookies

Healthy Almond & Seed Chocolate Breakfast Cookies

These Healthy Almond & Seed Chocolate Breakfast Cookies have a lot going for them.
Sweet notes of banana and rich molasses.

We have got turmeric in there too believe it or not.  Who knew you would put turmeric in a cookie…Well, I did!

Here is what we have got in this healthy vegan cookie recipe:

  • bananas
  • dairy-free milk
  • spices
  • almond flour
  • nuts and seeds

So you can really customize any which way you like. It is not a super-sweet cookie (especially if you skip the molasses), but just sweet enough to be the perfect anytime snack. And so soft and fluffy!

More Vegan Cookie Recipes:

1. Easy Vegan Carrot Cake Cookies
2. 3-Ingredient Vegan Peanut Butter Cookies
3. Easy Healthy Vegan Apple & Oat Cinnamon Cookies

Anyway! Do let me know how you found this Healthy Almond & Seed Chocolate Breakfast Cookies Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

How To Make Healthy Almond & Seed Chocolate Breakfast Cookies:

Makes about 10-12 cookies

Ingredients:

3 (325g) ripe bananas

1/3 cup (75g) nondairy milk

1/4 cup molasses (80g) or back treacle (optional)

1 tsp turmeric

1 tsp cinnamon

1tsp of ginger

3 cups (330g) almond flour (or oat flour option)

Option Mix-Ins:

1/3 cup hemp seeds (50g) I added pumpkin seeds, so it’s up to you what you would like.

1/3 cup mini chocolate chips (60g)

2 tbsp chia seeds (25g)

1/3 cup chopped walnuts (40g)

Method:

1. Blend the bananas, milk, molasses.

2. Add the spices and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour.

3. Stir in the nuts/seeds/chocolate chips.

4. Drop spoonfuls of batter onto a baking pan lined with parchment paper leaving enough space for some
spreading. You will need 2 pans or to bake them in 2 batches.

5. Bake for 15 minutes at 350F/180c or until lightly brown on the edges.

6. Remove from the oven and cool for at least 10 minutes before removing from the pan.

7. Enjoy warm or I actually prefer them chilled. These Healthy Almond & Seed Chocolate Breakfast Cookies will last in the fridge for up to a week.

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