Hey there friends,
Happy Friday, first beautiful week of Spring, belated Cinco de Mayo, whatever else you have to celebrate.
I have a lot to celebrate this week. This past Monday my good friend and former roommate got engaged! A bunch of us were part of the surprise and it was so exciting and perfect. She laughed, she cried, she hyperventilated.
They are one of the best couples I know and I am so happy for them!
Then there was Cinco de Mayo. Before last year I didn’t really celebrate this holiday except with an occasional margarita. But, last year on May 5th my sister gave birth to, no joke guys, a Mexican-American baby boy! My nephew’s birthday is my favorite thing in the world. You can’t make that stuff up.
His first birthday was full of drinkage for the adults Can you imagine his 21st birthday!? I kinda can’t wait.
Margarita’s for everybody!!!
Lots of celebrations call for lots of delicious treats, and what’s more treat-like than cookies for breakfast!?
I ‘m so guilty of getting in a breakfast rut. I have no problem eating the same breakfast for two weeks straight. Lately, its been protein pancake cashew butter roll-ups with chia seeds and blueberries, and while I’m still not sick of them, I thought it would be fun to try out a new portable breakfast option.
The breakfast cookie was born!
I wanted these cookies to be healthy and something I could feel good about eating first thing in the morning. Does anyone else feel that what they eat in the morning sets up the rest of their food choices throughout the day?
So, healthy was a must and so was filling. I needed something to keep me going through my morning training sessions. I need to be focusing on my clients and not my stomach, so protein, healthy fats and fiber were also a must.
Lastly, they needed to taste great. A healthy cookie is worthless if it tastes like sawdust. These had to be chocolatey, moist and have some kind of texture. Coconut flakes and hemp seeds did the trick there.
These cookies are such a great breakfast option. Two keep me satisfied for a full four hours!
They also only took one recipe test to get right, they only take one bowl for easy cleanup, and the ingredients are nicely interchangeable. Don’t have hazelnuts? No biggie! Use walnuts, cashews or just more almonds. Play around with add-ins like dried fruit. Don’t worry if you don’t have hemp seeds or are allergic to coconut. Just leave them out.
Should I stop talking now and give you the recipe!?
Chocolate Chip Coconut Breakfast Cookies
1 cup almonds
1/2 cup hazelnuts
1/4 cup vanilla protein powder
1/4 cup coconut oil
2 tbsp maple syrup
1 tsp vanilla
1 tbsp ground flax
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup chocolate chips
1/4 cup shredded unsweetened coconut
1 tbsp hemp seeds
Preheat oven to 350 degrees. Spread nuts onto a baking sheet and toast in oven for 8-10 minutes. Keep the oven on. In a food processor, blend nuts until completely smooth. Add protein powder, maple syrup, vanilla, flax, egg, baking soda, cinnamon, and salt to the processor and blend for about 2 minutes. Remove the blade and mix in chocolate chips, coconut and hemp seeds.
Scoop a heaping tablespoon onto a prepared baking sheet and flatten to desired thickness. These cookies will not spread in the oven. Bake for 8-10 minutes. Remove from oven and let cool for 10 minutes. Store in an airtight container for 4-5 days.
COOKIES FOR BREAKFAST!!!
Did you celebrate Cinco de Mayo on Tuesday? If so, how did you celebrate?
Would you ever eat cookies for breakfast? Or have you? 😉
With so much love,