Cookies for breakfast? It depends on how you define the word cookie. If you’re thinking that the small snack can only consist of sugary ingredients, think again. The breakfast cookie we’ve made will not only help you start your day out right, it’s also made with ingredients that will help balance your blood sugar levels over longer periods of your day.
“When our blood sugar is in balance, our mood is improved and our stress levels are reduced, which improves our overall feelings of well-being,” said Christine Pierangeli, Certified Master Nutrition Therapist and owner of Profound Wellness Vail. Pierangeli strives to teach people to eat whole foods and to get in the kitchen more.
Don’t think you have time to cook or prepare healthy meals or snacks in advance? You can make these breakfast cookies in a matter of minutes and most of the ingredients are already in your pantry.
“The oats, raisins and applesauce provide great sources of fiber. Nut butter, egg and chia seeds are great sources of protein and also healthy fats,” Pierangeli said. “Easy to make, easy to grab and blood sugar balancing ingredients make them powerhouses of nutrition.”
As a certified Master Nutrition Therapist, Pierangeli takes the time to fully understand the unique concerns and health goals of each client. “This allows me to create the best plan for their bio-individual needs. There are no tricks or quick fixes in my approach to nutrition therapy,” Pierangeli said. “My passion is educating clients about whole-food nutrition and lifestyle suggestions that create profound wellness.”
Breakfast Cookies
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Ingredients
1/2 cup rolled oats
1 egg
1/2 cup applesauce or mashed banana
1/4 cup nut butter
1/2 teaspoon pure vanilla extract
1 teaspoon salt
1/4 cup dried fruit
Optional add-ins: unsweetened coconut flakes, chia or hemp seeds, chopped nuts
Instructions
Preheat the oven to 350 degrees. Mash the applesauce or banana with the nut butter until smooth and then stir in all other ingredients until well-combined. Shape into cookies with a mini cookie scoop or a spoon and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet. This makes 18 mini cookies or 10-12 bigger cookies.