Is there any better way to wake up and know you have a delicious breakfast waiting for you on the kitchen bench? These healthy vegan breakfast cookies are more than happy to sit there until morning, to be eaten with a hot cup of coffee or dunked in a ice cold smoothie bowl. Even more perfectly, to be grabbed on the way out the door and passed to hungry toddlers in the back seat! Ya know? These cookies are really simple to through together. They’re super tasty and pretty crumbly, so consider yourself warned – there will be oats and pumpkin seeds everywhere if one is given to a toddler. It’s worth the happy silence though.
It’s been an up and down kind of week in our household.
Evie and I had a cold
Evie fell into the wardrobe and had her first bloody nose – she was upset for about 30 seconds, I was upset for about 30 minutes
This freaking weather! Climate change is here people. Everyone thinks it’s just about the heat. Nope, it’s the heat, followed by the floods or the cold nights, back to the extreme heat. For me, climate change is all about the instability in the weather. More extremes, more often. It’s totally scary and it’s totally a good reason to feel inspired to change.
Evie and I had more snuggles than usual because of said cold
Mike took a day off work to give me a rest, so we had extra family time
I found out that, contrary to what I had thought, watermelon really helps to fix a summer cold
I made my first loaf of sourdough bread
Evie and I baked Banana Chocolate Blueberry Muffins as soon as we were feeling a little better
I picked the first cucumber from our garden
Our olive tree is almost ready for harvesting
I found the first baby pumpkins growing and a bunch of seedlings I can pot up or friends
I’m still sorting and preparing my stuff for a HUGE garage sale and it feels so good to get rid of things
I put an ad on my local Facebook Buy, Swap, Sell page to give away some sourdough starter and excess kombucha scoby’s and got a great response!
I would say that all equals a very successful week!
The story with the Facebook ad started with buying some sourdough starter off a random lady in Queensland last week. She said it’s over 120 years old, posted it to me in numerous snap lock bags for $11. Pretty good deal. Anyway, sourdough starter grows like nothing else as you feed it! It’s been doubling all over my kitchen bench and I decided it was time to pass some on. It’s been so exciting to see so many people curious about new things, open to trying them and so keen to celebrate good health. I’ve had about 15 people come through in the last few days, with more to pick up over the weekend. And what a nice buzz I’ve got from paying it forward. Plus I’ve received some lovely gifts in return, including a Jun Tea scoby which I’m super excited about. This is what life is about. Community, connection, good health, simple living, making your own bread, cookies for breakfast!
In my early 20’s I lived in Manchester for a short time and my housemate was a couchsurfing host, so we had different people coming through every night. One of those people became a close friend, and this week I’ve been listening to a great cover of Tom Waits ‘Green Grass’ that he introduced me to. When I feel low, whether it be from illness or life happenings, listening to music that transports me to another time can really help. Do you have strong associations with particular songs?
A note about these cookies. I’m calling them ‘Healthy Cookies” because they are healthy… for a cookie! They’re still a treat, and I would suggest not partaking in cookie breakfasts every day of the week. Also, I used dried blueberries for this batch, which I got from Whisk & Pin, who sell the most amazing dried fruit – seriously, dried mango is the BEST. And mostly they don’t have added sugar, however the blueberries do, which is worth noting if you are strictly no sugar.
My favourite smoothie to pair these with is a simple banana cacao smoothie, topped with a sprinkle of cacao powder, a pinch of spirulina and a dusting of Kakadu Plum powder – as shown in the first photo. Yum.
To good health and community!
Recipe adapted from the wonderful My Darling Vegan
Healthy Date & Pecan Breakfast Cookies
Delicious oat-y cookies that are plant based, refined sugar free and can easily be gluten free
- 1 cup whole rolled oats gluten free if required
- 1/2 cup oat flour gf if required, see notes
- 1/3 cup pecan meal or almond meal, see notes
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp flaked sea salt
- 5 medjool dates chopped into small chunks
- 1/2 cup pecans roughly chopped
- 1/3 cup pumpkin seeds
- 1/3 cup dried bluberries optional
- 1/2 cup coconut oil melted
- 1/3 cup tahini or other nut butter
- 1/3 cup maple syrup
- 2 chia eggs see notes
Preheat oven to 180 Celsius. Prepare two cookies sheets with oil or baking paper.
Prepare your chia eggs.
In a large mixing bowl combine the rolled oats, oat flour, pecan meal, baking powder & soda, cinnamon and salt. Then add your extras - chopped dates, pecans, pumpkin seeds and blueberries and stir through roughly.
In a small saucepan, gently melt coconut oil with the tahini and maple syrup, stirring until they combine. Once combined, check that the mixture is not hot and stir in your chia eggs.
Pour this wet mixture over the oats and stir until well combined.
Shaping the cookies can be a little difficult as the mixture is so wet and sticky. I have the best luck using a soup spoon or tablespoon measure and scooping a large amount and pressing the spoon on the side of the bowl to compact the mixture slightly. You can wet your hands and neaten them once on the baking tray as well.
Bake for 12 - 15 minutes, until golden brown. Take the cookies from the oven and leave to cool for 10 minutes before transferring to a rack to cool completely.
Keep cookies in an airtight container for up to a week. They definitely won't last that long!
- To make oat flour simply measure out the amount required of rolled oats and processor in a food processor or grinder.
- Similar with the pecan meal, but you'll need a larger cup of pecans as it will process down to less.
- To make chia eggs: combine 2 tbsp of chia seeds in half cup of water and let sit for 5 - 10 minutes. If it becomes too gelatinous add a little water and str in - you're going for the consistency of an egg white.