Breakfast Cookies


I’m so excited to share this recipe. Not only are these breakfast cookies so delicious and satisfying, but they are packed with plant-based protein and free of refined sugar to keep your energy levels constant all morning long. They also freeze so well (…if any last).



1 cup amaranth flour

1 cup almond flour

2 ripe bananas

1 cup blueberries

2 eggs (or vegan egg: 1 tbsp flaxseed meal + 2.5 tbsp water)

4 tbsp maple syrup

3/4 cup chopped pecans

1/3 cup flax seeds

1/4 cup oats

1/3 cup almond butter

1 tsp baking soda

1 tsp cinnamon

Preheat oven to 350F. Mash bananas in large bowl then add maple syrup, almond butter, eggs and whisk together. Once combined, whisk in amaranth flour, almond flour, chopped pecans, flax seeds, oats, baking soda and cinnamon, then fold in blueberries. Finally, scoop large cookies onto a parchment-lined baking sheet. Bake for 15-20 min or until golden brown.




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