Triple Berry Breakfast Cookie

Rich purple, vibrant red, deep shades of blue and brilliant black are some of the colors displayed by berries at their ripe state. What is so special about foods that come in those attractive- to- the -eyes palate of colors? Besides their phenomenal flavors, they are plentiful in nutrients!

What makes some berries red is a carotenoid called lycopene, which is an antioxidant shown to have protective effects against lung, colon, digestive, breast and skin cancers. The blue shades come from anthocyanins and resveratrol. These are potent phytochemicals rich in antioxidants. Similar to their red counterparts, the blue-shaded berries are also protective against various cancers as well as linked to boosting mental health!

There are plenty of reasons to include berries of all shades in our routine several times per day. Due to their delicate skins and short ripened periods, they are more commonly consumed fresh. A practical option is to utilize frozen berries. Not only are these often cheaper than fresh, but they are also packed and flash frozen right at peak ripened stage. This ensures their best nutrient content. Consider adding them to your baked goods as well. Here are a few tips for best results when baking with berries. Their fragile skin means they can burst when mixed vigorously or heated. This means your batter will be pink, red, or blue depending on what you are making. Therefore, if you’d like to keep them whole, we suggest adding berries as the very last step in your recipe. Fold them into the dough by spoon or by hand, gently. Unless you are going for a pink cookie! In that case, mix it right into the dough and you’ll have the most gorgeous, naturally colored soft pink cookies.

The recipe below highlights the berries in their wholesome state. By adding them last and carefully mixing them in, they bake like chocolate chips in a cookie. The dough in this especially healthy breakfast cookie consists of fiber-rich ingredients such as oats, natural sugars from bananas and omega rich fats from flax seeds. The only other sweetener is the two tablespoons of maple syrup, which are stretched in this recipe that makes about 16 cookies. Feel free to omit the maple syrup or substitute it with one teaspoon of stevia sweetener if you are watching your sugar intake.

We’re hoping you’re inspired to make these and enjoy them as breakfast cookies or as healthy treats at any other time of the day you crave something sweet!

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Triple Berry Breakfast Cookies

These cookies are not too sweet, but rather super-soft resembling a muffin top— the perfect treat to complement your breakfast! You can use frozen or fresh berries, too.
Course Breakfast, Snack
Cuisine Gluten free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Carolina Jantac, MS, RD, LD

Ingredients

  • 2 medium bananas
  • ½ cup of Once Again Almond Butter
  • 2 tablespoons of maple syrup
  • 2 tablespoons of coconut oil
  • 2 flax eggs 2 tablespoons of flax meal added to 4 tablespoons of warm water
  • 2 cups of rolled oats
  • ½ teaspoon of baking soda
  • ½ teaspoon of baking powder
  • ¾ cup of frozen or fresh blueberries strawberries, and raspberry mix.
  • ¼ cup of chopped walnuts

Instructions

  1. Start by mashing bananas well with a fork, then mix in Once Again Almond Butter, maple syrup and coconut oil at room temperature (should be at a liquid state). This can be mixed by hand, or with a mixer on a low setting.
  2. Next add flax eggs, which can be prepared by adding 2 tablespoons of flax meal to 4 tablespoons of warm water and let it sit for 10 minutes, it will form a gel-like mixture.
  3. Once mixed in, add baking soda and powder; and rolled oats. Beat at medium speed until well mixed. Using a large spoon, gently fold into mix the berries and walnuts.
  4. Place small scoops onto baking sheet and slightly flatten with the back of a spoon. Take it to a pre-heated oven at 325 degrees Fahrenheits for 15-20 minutes or until edges are golden brown. Remove from oven and let it cook before storing them in a sealed container for up to 3 days. Best if stored in refrigerator. Makes 16 cookies

Recipe Notes

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