Saturday, 14 January 2017

Healthy Oatmeal Chocolate Chip Breakfast Cookies!


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These healthy cookies are perfect for her to bring along to work with her and she can eat as many as she likes, depending on her hunger. I wanted to pack as much as I could into them so even one would be a satisfying mini meal until she was ready for something more substantial. These cookies are high in protein, sugar free but balanced in terms of a good proportion of carbohydrates, protein and healthy fats. They need 1 bowl and 10 minutes to prep it all and an extra 10 minutes to make them in the oven.
They are chewy, filling and most of all, delicious- But in my mum’s eyes the perfect accompaniment to her breakfast morning coffee. Excuse me as I enrol her in Chinese school.


Oatmeal Chocolate Chip Breakfast Cookies

A healthy, chewy, gluten free breakfast cookie recipe which is high in protein, sugar free and full of complex carbohydrates for a perfect balanced breakfast or mini meal. 1 bowl and 10 minutes is all you'll need for this super simple creation!
Ingredients
  1. 1 1/2 cups gluten free oat bran
  2. 1/2 tsp sea salt
  3. 1/2 cup neutral tasting protein powder*
  4. 1/2 cup granulated sweetener of choice
  5. 2 T coconut oil, melted
  6. 1/4 cup canned pumpkin (can sub for applesauce of even Greek yogurt)
  7. 1 small egg
  8. 1/4 cup chocolate chips
  9. Dairy free milk**
Instructions
  1. Preheat the oven to 180 degrees Celsius and line a cookie sheet or baking tray with baking paper and set aside.
  2. In a large mixing bowl, combine the oat bran, sea salt, protein powder and sweetener of choice and mix well.
  3. In a small bowl, combine the coconut oil, canned pumpkin and egg and mix very well. Add the mixture to the dry mixture and stir until fully incorporated. Slowly add in the chocolate chips.
  4. Using a large spoon, drop dough onto cookie sheets, with additional space between them as they expand. Bake for 12-14 minutes, or until very lightly golden on top. Remove from oven and allow to cool in pan for 5-10 minutes, before transferring to a wire rack to cool.
  5. Cookies can be kept at room temperature for up to 5 days or frozen for up to 2 months.
Notes
  1. Do not worry if cookies look under baked- They will firm up once cooled.
  2. If using a flavoured protein powder, consider decreasing the sweetener amount.
  3. ** If batter is too thick, add a dash of dairy free milk


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