When you think breakfast cookies your first thought is not pass me a serving of greens. The “Mad Scientist” was at it again and my recent recipe transformed a classic chocolate chip cookie into an ultimate FLOURLESS, GLUTEN-FREE, and VEGAN superfood breakfast delight. Now that’s a tongue twister!
To be honest with you, I do not know how I made the time to post anything this week. My birthday was 12/7 and a nice gathering with my loved ones was the perfect way to celebrate!
I used to say my birthday should be a national holiday so it could give me more of reason to get together with my family and close friends all week. It actually does fall on Pearl Harbor Day, but I wouldn’t call the surprise attack of the Japanese on the U.S. Pacific fleet located Oahu in Hawaii a celebratory occasion.
The best birthday present of all was when I held my eldest son in my arms for the first time on 12/9. Temporarily overshadowing all these beautiful moments was today’s surgery on my torn plantar fascia. Fixing this injury is mandatory so I can start training for the Boston Marathon!
A quick simple recipe was a must before I went under. Who here thinks veggies make an excellent ingredient in cookies? Don’t tell me I am the only person who believes everything we eat should be nutritious regardless of the course.
It’s funny how sweet potato is making its way into quite a few of my recipes. It is no big surprise this lovely, nutritional-packed root vegetable shared the spotlight in my latest cookie recipe.
The “Mad Scientist” wanted more though and transforming this delicious treat into something the kids will not only crave, but will also leave the house nutritionally satisfied. So when you think healthy, what is the first ingredient that pops into your head? Something green, right?! Spinach won the prize in this recipe and since it is rated as one of the best superfoods is another added bonus. If you are looking for additional information on spinach check out 33 Amazing Health Benefits Of Spinach (And One Big Risk) at Cooking Detective for some great facts about this nutritious vegetable.
This cookie is not only loaded with some colorful vegetables it is also high in fiber which will help you feel fuller longer. Easy to store and transport, making this an excellent meal on-the-go for any time of the day. Just think, chocolate chip cookies could be your breakfast this morning and you can leave your house feeling nutritionally ready to start your day of right.
Need a simple superfood breakfast recipe that is easy to store and transport? Loaded with an array of colorful and nutritious ingredients, these FLOURLESS, GLUTEN-FREE, and VEGAN cookies are high in fiber which will help you feel satisfied until your next meal.
- 1 sweet potato about 1 1/2 cups sweet potatoes
- 1 flax meal egg (1 tbsp. flax meal + 3 tbsp. water) you may use chia meal
- 3/4 cup gluten-free rolled oats
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/8 tsp. nutmeg
- 1/2 tsp. gluten-free baking powder
- 1/2 tsp. baking soda
- pinch of sea salt
- 1/4 cup almond butter
- 2 1/2 tbsp. maple syrup
- 1 tsp. vanilla extract
- 1/2 cup fresh spinach or 1 cup if you want it greener
- 1/2 cup mini vegan chocolate chips or cacao nibs
- 1/2 cup pecans chopped
- Peel the skin off the sweet potato and cut into small cubes.
- In a pot, place the sweet potato cubes and then add water until it is covered. Bring to a boil, then lower the heat and cook for about 10 - 15 minutes covered until the cubes are tender or it can be pierced with a fork. Do not overcook. Drain the liquid and mash the potatoes until they are smooth.
- Preheat oven 350 degrees.
- To make the flax or chia meal egg, combine flax or chia meal and water in small bowl until it becomes a yolk-like consistency. Let sit for a few minutes.
- In a food processor, pulse the spinach until they become small pieces.
- In a bowl mix together the oats, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- Add the sweet potato, almond butter, maple syrup, vanilla extract, spinach and mix well. Stir in the chocolate chips and pecans until all the ingredients are combined.
- Line a baking sheet with parchment paper and measure about one tablespoon or more of batter evenly onto the pan (depends on how big you want the cookie). Flatten it a little into a shape of a cookie. Cookie will not expand when cooked. Bake for about 35 - 40 minutes rotating the pan midway. Remove from the oven, allow them to cool for about 5 minutes, and place them on a rack to cool some more. Enjoy!
What did you do for your birthday this year?
What is your favorite cookie?
2 thoughts on “Gluten-Free, Vegan Breakfast Chocolate Chip Cookies made with Sweet Potato and Spinach”