I created this recipe a few months ago when my life got a bit more busy again (thank God) after / during lockdown number 3 here in France.
I used to be a “good” breakfast eater, meaning always hungry and full of an appetite after my training in the morning. But with more meetings, food deliveries and coaching I ended up not really eating a full breakfast anymore but instead snacking on fruits and nuts. This is great for a quick snack especially after one hour of sports but soon I would get so hungry and cranky if I didn’t properly EAT. So I decided to put all the breakfast-y things that I love into a healthy cookie that I can bring with me and eat in-between my calls and deliveries.
I chose Mucuna Pruriens because the mornings are always my main “brain time” where I have to make decisions and be organized with my tasks and daily planning. So this is a wonderful addition that benefits me on every level! Now they are not an “emergency” snack anymore but a household staple that we all (my boyfriend and his 2 kids included) rely on especially before a surf, training, home schooling or a long car ride to our production site. MUST TRY!
Breakfast Brain Cookies
100g coconut oil (extra virgin or mild)
2 tbsp. soy milk
70 g coconut OR date sugar
Chia egg (= 1 tbsp. ground chia + 3 tbsp. water)
100g GF flour (I used 30 g buckwheat flour and 70g GF flour mix)
60g almond flour (= ground blanched almonds)
30g (toasted) buckwheat flakes (or oats)
40g pecans (or walnuts)
20g coconut flakes OR cacao nibs
20g pumpkin seeds
30g chopped dates OR figs
1 tsp. cinnamon or pumpkin spice
1 tbsp. Psyllum husk (optional)
½ tbsp. Mucuna Pruriens
Pinch of salt
In a big bowl or stand mixer combine the soft (!) coconut oil, soy milk and sugar and mix until creamy (around 3 minutes).
Add the chia egg and mix again until well combined.
Add the rest of the ingredients and gently mix until no more dry bits remain.
I like to use an ice cream scoop to form medium sizes cookies and place them on a tray lined with parchment paper.
Freeze the cookies for at least 3 hours or overnight (Don't skip this step!)
Pre-heat the oven the 375 Fahrenheit (or 180°C) and bake for 12 minutes.
After 10 minutes I like to press them down a bit with a spatula and continue to bake them another 2-3 minutes.
Let cook completely and store in the fridge (or freeze if you have prepared a bigger batch).
They keep moist and fresh for 4-5 days in a airtight container!