Joyous Blog

Good-Day Breakfast Cookies

Oct 28, 2015 BY Joy McCarthy

I never met a cookie I didn't like. Yup, I am a cookie monster and so is my hubs Walker. Even if you're a total health nut you don't have to turn away these cookies because they are joyous-health-approved! This seal of approval is because they are super healthy and made with whole ingredients like buckwheat flour, chia seeds, goji berries and they are super yummy. What's not to love?

I mean just look at this photo! You can see I packed in a whole lotta goodness into one little cookie.

I created these delicious and fulfilling breakfast cookies several months back for Walker's early morning workouts. He likes to hit the gym before the sun rises and needed something quicker (and quieter, especially now that Vienna is here) than a smoothie.

Whether exercising early or late, having something you can grab on the go is key to helping us make it happen and I hope these Good-Day breakfast cookies will help you too!

Since I love baking (it's like therapy for me!) I whipped up these cookies and have made them more times than I can remember. They are easy to make and the perfect grab and go snack.

I called them "Good Day Breakfast Cookies" because they are a good way to start your day!

Here's the recipe:

Sweets + Treats
Ingredients
  • 1 cup buckwheat flour
  • 3/4 cup almond flour (or grind whole almonds in food processor)
  • 1/4 cup chia seeds*
  • 1/4 cup goji berries or dried cranberries (soak in boiling water for 10 minutes to plump them up, discard water)
  • 1/2 cup shredded coconut
  • 2 tbsp ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup sunflower seeds
  • 2 eggs, whisked (egg-free option see below)*
  • 3/4 cup melted coconut oil
  • 1/4 - 1/3 dark cup maple syrup
  • 2 tbsp (30 mL) blackstrap molasses
  • 1 tsp (5 mL) pure vanilla extract
  • 1/2 cup dark chocolate chips (optional, but highly recommended)
Instructions
  1. Preheat oven to 350F (180C). Grease a baking sheet with coconut oil or line with parchment paper.
  2. Combine all the dry ingredients in a large bowl. Combine all the wet ingredients in a large bowl. Pour the wet into the dry and stir until well combined but do not over stir.
  3. Place by large spoonfuls onto the baking sheet and bake for 12-14 minutes.
  4. Recipe Tip: If you have trouble digesting oats or you are looking for a change, you can make this with 1 cup (250 mL) of quinoa flakes instead of oats.

Notes

Makes 18-24

*Egg-free option :
1/4 cup chia seeds,
1/2 cup water.
In a small bowl, combine chia seeds and water. Let sit for a few minutes to become gelatinous. If it's too thick, add a few more tablespoons of water. Add this mixture to the large bowl with wet mixture. These chia seeds are NOT in addition to what the recipe calls for above.

These cookies are not super sweet because they are not meant to be a dessert cookie. You could always add a mashed banana if you wanted more natural sweetness.

New to buckwheat flour? You're in for a treat because it's a great gluten-free flour especially if you're getting bored of brown rice flavour. It is a good source of magnesium which is an important mineral for relaxation and essential for muscle movement.

The Good Day Breakfast Cookie is seriously packed with fiber to give you good poops. I don't know about you, but if I'm not having good poops it's hard to have a good day. Digestion is essential to joyous health.

Here are two more recipes with buckwheat flour so you have other recipes to use up your flour.... but you might want to keep it and make these cookies again!

Have a joyous good day!

Joy

Oct 28, 2015 BY Joy McCarthy
42 Comments
Claudia   •   October 28, 2015

Cookies for breakfast = the best! Thank you for sharing these:)

Reply
Kate McDonald Walker   •   October 28, 2015

Agreed! A healthy breakfast cookie is a great grab-and-go option! Kate - Joyous Health Team


Stacey   •   October 28, 2015

Can you do them without eggs?

Reply
Kate McDonald Walker   •   October 29, 2015

Hi Stacey, We haven't tried it ourselves, but a chia or flax-based egg substitute should work here. Kate - Joyous Health Team

Lorna   •   November 4, 2015

I tried baking them today without the eggs. I just added extra water to the mix (about two eggs worth ), shaped and pressed the cookies before baking, cooled them on the tray and they were yummy :)


Ofelia   •   October 28, 2015

Thanks for the recipe. Is the Molasses essential or can it be substituted with something else?

Reply
Kate McDonald Walker   •   October 29, 2015

Hi Ofelia, You should just be able to leave the molasses out, if you like. Kate – Joyous Health Team


Kristina   •   October 28, 2015

I have an almond sensitivity is there anything you can suggest to sub? thanks.

Reply
Kate McDonald Walker   •   October 29, 2015

Hi Kristina, We've got a flour swap chart you can check out here: http://www.joyoushealth.com/blog/2015/01/12/flour-substitution-chart/ Kate - Joyous Health Team

Lorna   •   November 4, 2015

Hazelnuts were lovely in mine - very Autumnal.


Judi   •   October 28, 2015

Is it possible to substitute something else for the blackstrap molasses?

Reply
Kate McDonald Walker   •   October 29, 2015

Hi Judi, You should just be able to leave the molasses out, if you like. Kate - Joyous Health Team


Sasha   •   October 28, 2015

How necessarily are the eggs? Might a chia egg work? I'd love your opinion before I give it a go and potentially end up with a bowl of mush!

Reply
Kate McDonald Walker   •   October 29, 2015

Hi Sasha, We haven't tried it ourselves, but the chia egg substitute should work here. Kate - Joyous Health Team


Sheryll   •   November 2, 2015

Made them this weekend. A-MA-ZING!!! They may not be the prettiest gems out there but they are delicious and healthy. Thanks so much for the recipe!

Reply
Kate McDonald Walker   •   November 2, 2015

Glad to hear they turned out! They don't need to be pretty to be tasty and healthy! Kate - Joyous Health Team


Sonia Perez   •   November 8, 2015

I love the morning cookies I wanted to know could we freeze these cookies?

Reply
Kate McDonald Walker   •   November 9, 2015

Hi Sonia, You could freeze the unbaked dough for up to a month and then thaw, slice and bake when you're ready. Kate - Joyous Health Team


Mimi   •   November 14, 2015

Omgsh these cookies are incredibly delicious! I love the coconut inside~ gives it a great chew and definitely add in those choc. chips~ they make a huge difference. Joy these should just be called "Good Day Cookies" because you can eat them at any time of day, all day! I've had them for breakfast, as an afternoon snack another day, and also as dessert just last night because I was craving something sweet but chewy. Do you know the calorie/ nutrition info per cookie approximately?

Reply
Kate McDonald Walker   •   November 16, 2015

Hi Mimi, So glad you're enjoying the recipe! I'm afraid we don't keep detailed nutritional information like calorie counts as it's not part of our joyous philosophy. Instead, we just focus on making foods from whole, healthy ingredients. Kate - Joyous Health Team


Lindsey macLellan   •   November 17, 2015

Hi Joy, I have a question, my stepdaughter is allergic to tree nuts, what type of flour can I substitute for the almond flour? Cheers, Lindsey

Reply
Kate McDonald Walker   •   November 17, 2015

Hi Lindsey, Joy's got a handy flour swap chart up on the blog that you can use to convert the ratio to the flour of your choice: http://www.joyoushealth.com/blog/2015/01/12/flour-substitution-chart/ Kate - Joyous Health Team


Farzana   •   November 22, 2015

I don't have buckwheat flour can I add extra almond flour as a substitute?

Reply
Kate McDonald Walker   •   November 23, 2015

Hi Farzana, You can, but the ratios will be a little different. Please see our conversion chart for reference: http://www.joyoushealth.com/blog/2015/01/12/flour-substitution-chart/ Kate - Joyous Health Team


Christine Gordon   •   November 24, 2015

Hi Joy! Can you recommend a substitute for the Almond flour? My huband is allergic to all tree nuts :( Thanks!

Reply
Kate McDonald Walker   •   November 25, 2015

Hi Christine, Check out our flour swap chart for plenty of nut-free options: http://www.joyoushealth.com/blog/2015/01/12/flour-substitution-chart/ Kate - Joyous Health Team


Robyn   •   December 19, 2015

Soooo I love these cookies! As a new momma they are a life-saver and I could easily eat them each and every day of my mat leave. HOWEVER, surely I shouldn't in the name of variety ;) Do you have another equally nutrient-dense, flavour-intense cookie you can recommend I rotate these with? (Please do!)

Reply

Kristin   •   January 8, 2016

So I've been making TONS of recipes of yours lately and loving them all. These cookies are no exception. I didn't have molasses and didn't have as much syrup as I thought (so I added a bit of honey) - anyway, they smelled amazing while baking and taste amazing. Question: what's the best way to store them and how long would they last? I'll likely take some in for co-workers but for just little old me I don't want them to go to waste!

Reply

MJ   •   January 10, 2016

What have I done wrong? They taste delicious but they are so crumbly, they're more like granola after you pick one up since they just break apart. Maybe I should have rolled then and flatten them? So delicious & healthy!!! :)

Reply

Angela   •   January 29, 2016

I just made these and they are soooo delicious!! And I mean come on, who doesn't love the idea of cookies for breakfast! :-)

Reply
Kate McDonald Walker   •   February 1, 2016

Hi Angela, Agreed! I'm a breakfast cookie monster! Kate - Joyous Health Team


Ashley   •   February 25, 2016

I absolutely love these! I've made them three times now. I leave out the molasses and if I don't have all of the ingredients I play with the recipe! I've used raisins instead of goji berries and will try dried apricots or dried cherries next time. Love the added chia for the extra nutrition! <3

Reply

Artemisia   •   April 14, 2016

Tried this, it was very good! Man-friend likes it too. Swapped in almond meal for the coconut because man-friend doesn't like coconut. Just as good.

Reply
Heather Allen   •   April 14, 2016

Awesome! Thanks for sharing :) Heather- Joyous Health Team


Jessica   •   April 28, 2016

These need to be called the "Good Day/Afternoon/Evening/Anytime Cookies" because they are good all the time! I've made these so many times. They are my kind of cookie, packed with goodness, not too sweet, but they still feel like a treat. I've made them with eggs and with the chia egg, and both are great. Chia egg seems to make it more moist, perhaps? I've also done a mix of buckwheat and garbanzo bean flour, but not too much garbanzo otherwise it's too savory and dry. One time I added 2 tablespoons of cocoa powder, and that rocked. I've been making them with coconut sugar (1/3 cup) recently and that works well for me. For the chocolate chips, I always chop up a bar of either 85% or 72% chocolate, because it's less sugar than any brand of chocolate chips I've seen. Hands down, a great cookie! I'm a straight up cookie monster, and I've been after cookies like this for a while. Since I make them so much I thought I should post a review. Thanks Joy!

Reply
Heather Allen   •   April 29, 2016

Hi Jessica! You seem to be quite the cookie monster! Thanks for sharing your versions :) We will have to give your substitutions a try ourselves! Happy cookie eating :) Heather- Joyous Health Team


Jill   •   May 8, 2016

Where do you buy buckwheat flour?

Reply
Heather Allen   •   May 9, 2016

Hi Jill! Most health food stores will carry it. Bob's Red Mill is a popular brand. You can also make your own by grinding buckwheat groats in a high speed blender or coffee grinder. Heather- Joyous Health Team


Sara   •   January 30, 2017

Oh no! Where is the recipe? Have you taken it down? :{

Reply
Rachel   •   January 31, 2017

Hey Sara! We're still ironing out some kinks with our new website. So sorry for the inconvenience :( We've fixed the issue so you'll be able to see the recipe now :) Rachel - Joyous Health Team


ela   •   March 8, 2017

Hello, please would you clarify the egg-free option. You mentioned "These chia seeds are NOT in addition to what the recipe calls for above." I do want to follow the recipe. If I make it as written, and not egg free, then use 1/4 cup chia and 2 eggs as stated? And since extra chia seeds are not required for for egg free option, then just omit the eggs, and add 1/2 cup water to the chia seeds? Thanks

Reply
Rachel Molenda   •   March 9, 2017

Hey Ela! That's exactly it :) For the regular option, keep it as is with 1/4 cup chia seeds 2 eggs. For the egg-free option, keep the 1/4 cup as is, eliminate the 2 eggs and just add 1/2 cup water. Rachel - Joyous Health Team


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