We never thought we’d see the day when we would recommend cookies as a healthy breakfast, but ingenious health coach Colleen DiPietro has made it happen.
These blueberry-almond-flax cookies are rich in protein, fiber, omega-3 fatty acids, and antioxidants, making them a perfect breakfast or snack, she says. They’re also low in sugar—only two tablespoons of raw honey sweeten the whole batch. Raw honey has not been pasteurized or processed, so it provides more nutrients than regular honey, DiPietro says.
“These are a well-balanced breakfast or snack that leave you feeling satisfied, won’t spike your blood sugar levels, and provide a variety of amazing nutrients,” she says. Enjoy!
Yield: 20 cookies
Per-cookie nutrition: 57 calories, 4.7 grams fat, 2.4 grams saturated fat, 53 milligrams sodium, 3.5 grams carbohydrates, 1.1 grams fiber, 2.2 grams sugar, 1.1 grams protein.
1½ cups almond flour or meal
½ cup ground flaxseeds
¼ teaspoon Celtic sea salt
½ teaspoon baking soda
¼ cup unrefined coconut oil
2 tablespoons raw honey
1 tablespoon vanilla extract
½ cup blueberries
1) Combine almond meal, ground flaxseeds, salt, and baking soda in a food processor. (Mixing the old-fashioned way also does the trick.)
2) Pulse (or mix) in oil, honey, and vanilla until dough forms.
3) Stir in blueberries by hand.
4) Scoop dough one tablespoon at a time onto a parchment-lined baking sheet. (If you have trouble getting the dough and blueberries to stick, use your hands to pack it together.)
5) Press balls of dough down gently.
6) Bake at 350 degrees for 6 to 8 minutes, or until lightly browned at the edges.
7) Cool for 15 minutes. (Do not handle until they have cooled or cookies will break.)
8) Store in an airtight container in the fridge. The cookies are delicate and best enjoyed the day they are baked.
Colleen DiPietro is a certified holistic health coach and yoga instructor. You can find more gluten-free recipes at her website.
For more delicious recipes, visit Well+Being’s Healthy Recipes page.
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