My personal copy of Toolkit for Wellness automatically springs open to page 184. The pages are dripped on, crinkled, underlined, and generally represent the look of a well-loved recipe with notes in the margins.

Which recipe has become so beloved? Breakfast Cookies, of course!

Years ago, I had taken a recipe I loved and grew it up several nutritional notches by adding a few ingredients to boost protein, omega 3s, and fiber content.

With nine power-packed dry ingredients, I find keeping these little beauties around so much easier when I measure out extra batches for later use. The dry ingredients are easily stored in a zip lock bag in the refrigerator and all I have to do is add the wet ingredients, stir, and bake!

Easy peasy!

Over the last couple years, I have modified the ingredient list a bit and simplified assembly. I am pleased to share the latest version with you. I am also including a printable PDF version BELOW so you can keep it handy. I’m going to laminate mine!

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BREAKFAST COOKIES- version 3.0

Assemble dry ingredients in a bowl and stir to combine well:

½ cup almond flour

½ coconut flour

¼ cup ground flax seed

¼ cup hemp seed hearts

¼ Great Lakes Collagen Hydrolysate

1 Tbs. Ceylon cinnamon

2 tsp. baking soda

½ cup dried fruit – I prefer golden raisins

1 cup unsweetened coconut flakes. Pulse flakes in a food processor to create smaller pieces of coconut flakes – about ¼ inch in length, THEN measure out 1 cup. A 7-ounce bag of coconut flakes should yield about 2 cups of smaller shreds.

In a food processor place the following:

Juice from ½ lemon

3 large, ripe bananas broken into chunks

7 medium-sized PITTED dates /or/ 5 large, PITTED, Medjool dates /or/ 7 dried figs with stems removed /or/ a combination of dates and figs – SOAKED in warm water for 15 minutes and drained

Pulse the lemon juice, bananas, and dates/figs until smooth with no big chunks remaining.

Then add:

2 Tbs. coconut oil

1 cup unsweetened applesauce (2 – small 4-ounce containers)

2 tsp. vanilla extract

Pulse all wet ingredients until well combined with no chunks.

Pour wet ingredients into dry ingredients and stir well to combine.

At this point, start pre-heating the oven to 325/convection or 350/standard.

Tap the dough. Your fingers should come away clean. If the dough seems too wet, (mine usually does – depending on the size of the bananas and lemon), add some coconut flour, 1 tablespoon at a time, and stir to incorporate. I often add up to ¼ cup extra.

Using a golf-ball sized cookie scoop, (2 inches in diameter), fill and pack scoop by pressing dough into the scoop at the side of the bowl. Place cookies onto parchment paper covered cookie sheets.

Using 2-3 damp fingers, gently press each cookie down a bit.

OPTIONAL – Measure out 1-2 tsp. of course sugar such as Turbinato or Demerara into a small dish. Sprinkle just a pinch of granules on top of each cookie. This is not intended to be a big sugar hit I just like the sparkly effect on the top.

Looks like a bakery confection!

Bake cookies for 20-25 minutes. Cookies will still be a bit soft but not mushy when done. Place cookies on a wire rack to cool and firm up.

One recipe yields 27 – 28 cookies.

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A couple of cookies will make a totally satisfying breakfast. These freeze and refrigerate quite well. I package nine of them in a gallon zip lock bag, making a tube of cookies at the bottom of the bag. Expel the air, roll up the tube, and freeze for a later day.

I keep one package in the refrigerator at all times and simply reheat two in the toaster oven.

Perfect!

Today I made a double recipe which yielded 55 cookies – plenty for future use. I also set up dry ingredients for two more single batches. Now, all I will need will be three ripe bananas and a lemon; everything else is on hand. Easy!

In health-

Deidre