Blueberry-Cranberry-Almond Flaxseed Breakfast Cookies

March 27, 2013 § Leave a comment

Hello! I hope you all have been well since I last posted! With Spring here (I promise the weather will catch up to the season eventually!) it’s got me thinking about my recent eating habits and how it’s so easy to fall into “winter” mode. Yes, I have changed my lifestyle but that doesn’t mean I don’t occasionally induldge in too much bread or a piece of chocolate (yum, chocolate). My good friend Anna recently started a new health blog (which you should all check out here ) and she inspired me to start looking for some new recipes to satisfy my cravings yet keep me on track. I’ve been experimenting with different seeds and recently made chocolate chia seed pudding and wanted to do something with flax seeds, as I had never tried them before. I stumbled across a great recipe from Colleen DiPietro, a DC certified holistic health coach and yoga instructor that was most recently featured on the Washingtonian’s Well + Being blog. I’ve attached my slight variation to her recipe, below (please note you probably should add a few calories since I added dried cranberries tp the mix). The cookies came out amazing and I’ve been eating 2-3 of them for breakfast every other day. What a great find! If you try out the recipe, please let me know what you think!

Blueberry-Cranberry-Almond Flax Seed Breakfast Cookies

Yield: 20 Cookies
Per-Cookie Nutrition: 57 calories, 4.7 grams fat, 2.4grams saturated fat, 53 milligrams sodium, 3.5 grams
carbohydrates, 1.1 grams fiber, 2.2 grams sugar, 1.1 grams protein.

Ingredients:
1 ½ cup almond flour or meal
½ cup ground flaxseeds (I used blueberry ground flaxseeds from Trader Joe’s)
¼ teaspoon Celtic sea salt
½ teaspoon baking soda
¼ cup unrefined coconut oil (I’ll be honest I couldn’t find unrefined coconut oil after going to Shopper’s, Target and Trader Joe’s so I used refined)
2 tablespoons raw honey
1 tablespoon vanilla extract
½ cup blueberries
½ cup dried cranberries

Directions:
1. Combine almond meal, ground flaxseeds, salt and baking soda in a food processor (or mix).
2. Pulse (or mix) in oil, honey, vanilla and dried cranberries 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.

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