Monday 14 December 2015

The Breakfast Cookie


So it was been 1.2 trillion years since I have had time to publish a new recipe. And quite frankly I don't really have time right now but this one was chilling in my draft folder for that very same 1.2 trillion years SO IT IS ABOUT DAMN TIME!

I thought life was stressful before. I suppose I forgot the holidays were close because of this very non-Canadian winter we have been having lately. 


I have been so grateful for all the orders coming in this holiday season! The Perfect Bite Bake Shoppe has been bumpin' hard core. I mean...JUST LOOKIT WHAT WE'VE MADE SO FAR!!!!

And by we...I mean I: 


And the month is only half over. PHEW! I bet there are things I forgot to take pictures of, too. It's been one heck of a month so far.

BUT the reason I am posting this recipe is to take a break from the cake. A healthier cookie offering for your holiday party, perhaps?

Or just another excuse to have cookies for breakfast -- but one that fits in with your 2016 resolutions to...not..have cookies for breakfast! 

These cookies pass the test, I promise. 

These were inspired by a trip to a local bakery that makes these beautiful and gigantic healthy oatmeal cookies.

I really really wanted to have them at arms reach all the time so I set out to create my own.

SPEAKING of having them at arms reach...these freeze REALLY well. It's great to know you can have them handy at any moment ;)

They just look beautiful too don't they? Like every time a pumpkin seed peeks out he is saying 'HEY LOOKIT ME I AM SO HEALTHY COME ON -- LOOKIT ALL MY FRIENDS! WE ARE SO GREAT FOR YOU!'

And they would be right.

The texture of these is soft and chewy -- although the first day fresh out of the oven they have a delightful crispness on the outside WHICH IS MY FAVOURITE THING EVER!

I hate that that texture goes away after that with most cookies. Unless of course they are crunchy through and through. But these are much more pleasing as chewy cookies, I think. 

I actually wish I had some of these left in the freezer but sadly I do not. A migraine as knocked me sideways today and I have so much to do that these cookies seem impossible.

Why oh why didn't I save more of you in the freezer :(

If that bakery was not a wee bit too far from me I would just go there.

Typically... I would consider that blasphemy but honestly I have been so wiped out lately -- I would just plead the fifth.

I don't know what that is...but I would plead it. 

I also need more cookies in my life, I think. 

I have been playing around with my calories more in terms of trying to net gain more muscle without the usual fat of a bulk.  

I definitely feel stronger overall but the stress of life has put my gym goals to a halt. I feel like cookies could fix this because cookies can fix all the things.


Like little ice cream sandwiches.

I am pretty sure that ice cream, when accompanied by two healthy cookies, is 100% fine and healthy.

I love ice cream. It is my go to cheat meal option alongside ice cream. Pizza and ice cream are where it's at. 

Weird thing is.. I typically feel leaner they day after cheat meals.

Maybe I have been going about this all wrong. I should have more ice cream. 


The Breakfast Cookie

Yields 22 - 24 Medium Size Cookies

Gluten Free, Refined Sugar Free, Vegan Option 


  • 1 cups gluten free rolled oats
  • 1 cup gluten free all purpose flour blend
  • 1/2 cup almond flour 
  • 1/3 cup hemp seeds
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup coarsely chopped walnuts or pecans
  • 1/4 cup raisins
  • 1/4 cup dried cranberries 
  • 1/2 cup vegan/non-dairy chocolate chips (or chunks!)
  • 1/3 cup pumpkin seeds
  • 2/3 cup coconut sugar 
  • 1 teaspoon vanilla
  • 2 flax/chia eggs* or 2 large eggs, room temperature
  • 1/2 cup coconut oil, melted
  • 1/4 cup applesauce or banana puree  
  • 1/4 cup nut butter, softened 

*Mix 1 tablespoon of flax or chia seeds in 2 tablespoons of water and set aside for 3-5 minutes to thicken


  1. Preheat oven to 350 F and line two baking sheets with parchment paper
  2. In a large mixing bowl combine all dry ingredients and sift together
  3. In a small bowl whisk together the melted coconut oil, apple sauce, flax egg/egg, and nut butter  -- pour onto dry ingredients
  4. Stir until combined fully
  5. Wrap cookies in plastic wrap and refrigerate for 30 minutes 
  6. Spoon mixture onto baking sheets and press cookies down to flatten with damp hands 
  7. Bake each batch for 15 - 18 minutes or until edges of cookies become golden brown and the tops of the cookies are firm to the touch
  8. Cool on a wire rack and serve immediately! Keep leftovers in an airtight tin for 2-3 days or freeze for later!


Lots of ingredients but if you don't have one thing, like..pumpkin seeds -- you can just sub that out for more hemp seeds or some other kind of nut/seed that you want

Talking about cookies in the gym makes me want cookies and the gym.

Speaking of that -- would you all be interested in workout ideas??? It's pretty much my life outside of baking and I love helping people learn new workout moves and workout plans that help them out

I am no Arnold.

But I know some people who are very Arnold like and they were kind enough to help me along when I started.

I love seeing people be brave and conquer the weight room at the gym.

Unless they are at my squat rack.

Then...I am sad.


I could try filming videos. I am pretty rubbish at it. But I would try. For you.

And if you were good and following my advice and making my recipes...

I would give you a cookie.


Missed all you virtual people out there -- Happy Holidaying!


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