Chickpea flour breakfast cookies, made extra-easy in a muffin tin. They are naturally vegan, low sugar, oil-free, grain-free, gluten-free and high protein.
These wonderful breakfast cookies have been my travel companions for the past few days.
The extent of my travels has taken me to the public library, Starbucks, and the (now blissfully quiet) student center at the university just down the street.
I embarked on these travels as a result of our living room being torn apart for some renovations. It’s all very exciting, but when they started cutting bricks on Tuesday morning at 6:05 AM–yes, you read correctly, 6:05 AM–I knew I needed to remove myself from the premises post-haste.
These jumbo breakfast cookies, together with coffee, have made my morning travels blissful.
The reason is that they taste wonderful and fuel me for a solid morning of writing and thinking while Nick is off at camp. If I may be so bold, they are everything that a great breakfast bar should be:
*Loaded with healthy ingredients (seeds, chickpea flour, cacao nibs, nut butter)
*Filling, but not heavy
*Low in sugar
*A great balance of slow-burning carbs + healthy fats + protein
*Supremely portable (no crumbles, no refrigeration required)
*Great with coffee (or whatever your favorite beverage might be)
They also happen to be a breeze to prepare. Mix, bake, go!
Swap the dried fruit for your favorites. Nuts can be used in place of the seeds, plus you can flavor these any which way with spices and extracts. This is a breakfast with multiple possibilities.
My your travels–near and far–be as well-fueled as my recent, local ones have been! This recipe is a sure way to begin.
Chickpea flour breakfast cookies, made extra-easy in a muffin tin. They are naturally vegan, low sugar, oil-free, grain-free, gluten-free and high fiber.
- 1 cup unsweetened applesauce
- 3 tablespoons creamy nut or seed butter (I used almond butter)
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup chickpea flour
- 1 cup seeds (I used pepitas and sunflower seed kernels)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup cacao nibs (see notes for options)
- 1/4 cup dried cranberries, finely chopped
- Preheat oven to 350F. Grease or spray 10 cups of a standard muffin tin.
- In a large bowl, combine the applesauce, nut butter, sugar, vanilla and salt until smooth. Stir in the chickpea flour until completley blended.
- Stir in the seeds, coconut, cacao nibs and dried cranberries.
- Divide batter evenly among prepared cups, smoothing tops.
- Bake in preheated oven for 12 to 15 minutes until set at center and surface feels dry. Cool in tin set on wire rack. Run knife around edge of each cup an remove the cookies
Seeds: Use an equal amount of your favorite nuts or seeds in place of the sunflower seeds and pepitas.
Cacao Nibs: You can use 2 tablespoons semisweet chocolate chips, chopped, in place of the cacao nibs.
Storage: Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week or freeze for up to 6 months.
- Category: portable power pucks, breakfast
- Serving Size: 1 big cookie
- Calories: 182
- Sugar: 6.6 g
- Sodium: 58.1 mg
- Fat: 12.6 g
- Saturated Fat: 4.3 g
- Carbohydrates: 13.3 g
- Fiber: 3.8 g
- Protein: 6.8 g
- Cholesterol: 0 mg