Vegan Breakfast Cookies! Easy Healthy Recipes!

Vegan Breakfast Cookies! Easy Healthy Recipes!

July 17, 2019 100 By William Morgan


(upbeat music)
– Hello Munchies, and welcome back!
Fall is here and it’s the time of year
when I just wanna bake all the time
and eat baked goods.
But I can’t go completely off the rails,
so how can I find that balance?
Today we are making breakfast cookies.
I know you guys have wanted
more breakfast cookies
for a while now, and I’m
stoked to have partnered
with Bob’s Red Mill to
make this video possible.
I’ve shared Bob’s Red Mill
products with you before.
I’ve loved them for years,
and it’s incredible that for decades,
Bob has been committed to
providing people everywhere
with the best foods available
and helping their customers live a life
through better nutrition,
no matter their lifestyle.
They use high quality whole grains
to satisfy all vegan, paleo,
and gluten-free friendly
cooking and baking needs.
I’ll be using three of
their products today,
and sharing three vegan breakfast cookies.
And you can use the discount
code in the description,
mindovermunch20, to get 20% off
all Bob’s Red Mill products
through the end of November.
Let’s start with these coconut cashew
muesli breakfast cookies.
I’m using Bob’s Red
Mill paleo style muesli.
It has a great grain-free ingredients list
that’s clean and nutritious with nuts,
seeds and dried fruit.
And in addition to being paleo,
it’s also gluten-free, kosher, and vegan.
To make the cookies, I
start by mashing bananas
and then add cashew
butter and then whip it up
with a hand mixer or whisk.
Then, stir in paleo style muesli,
which has a nice blend of
coconut, berries, nuts and seeds,
followed by additional cashew pieces
and coconut shreds, cinnamon and salt.
Mix to in integrate.
(upbeat music)
And then use an ice cream
scoop to drop the cookies dough
unto baking sheets, and flatten a bit,
as they aren’t going to spread much.
Bake until the tops are
firm and golden brown,
and then when they’re out of the oven,
let them cool for a few minutes
before transferring to a wire rack.
Wow!
These taste almost like a
coconut, banana bread cookie.
It’s soft, chewy and filling,
like a cookie for breakfast should be.
Bob’s Red Mill promise is
to provide high quality,
minimally processed products
from the mill to your table,
and in this case, your healthy
breakfast cookies, too.
Next, I’m taking breakfast
cookies to a new level
and using a far less common
breakfast ingredient, farro.
Farro is a super nutritious ancient grain
that has a hearty, chewy,
and rich nutty flavor.
It’s higher in fiber than most grains,
and it’s also packed with
protein, vitamins, and minerals.
It’s usually used in soups and stews,
but today, we’re making cookies
farr-outmeal raison breakfast
cookies, to be exact!
Get it?
I combined farro and oatmeal
to make farr-oatmeal raisin–
First, I cook the farro,
which is as easy as any other grain.
Just follow Bob’s package directions.
Bring to a boil, and
then simmer until cooked.
Cool it completely before
making this recipe.
And in food processor combine coconut oil,
applesauce and coconut sugar.
Blend until integrated,
and then add baking soda,
vanilla extract, oats,
and a pinch of salt,
and pulse to combine.
Slowly add boiling water
to the food processor while pulsing.
Then add oat flour and pulse
to integrate into the batter.
Transfer to a bowl and fold in
that booked and cooled farro
and some raisins, of course.
(upbeat music)
Use an ice cream scoop
to drop the cookie dough
unto baking sheets lined with
parchment, flatten slightly,
and bake until the tops
are firm and golden.
Remove from the oven and again,
cool on the baking sheets
before transferring to a wire rack.
Look at these!
They are more like a traditional cookie,
but much lighter than you’d expect.
They’re not dense at all,
and while they are soft,
they’re not as chewy.
And thanks to their
nutrient-dense ingredients,
they’re a great whole
grain breakfast option.
Last but not least, I
wanted to include an option
that you don’t have to bake,
these nutty no-bake breakfast cookies.
They use one of my most common
Bob’s Red Mill ingredients,
the certified gluten-free oats.
If you need to be on a gluten-free diet,
either for allergies, sensitivities,
or just as a lifestyle choice,
buying Bob’s Red Mill
certified gluten-free oats
ensures you are not consuming
any gluten by contamination,
because they’re handled exclusively
in their gluten-free facility
and tested to be sure.
They are top notch in quality and taste,
being vegan, kosher, organic,
and 100% whole grain, and high in fiber.
I use them almost every day.
For these no-bake goods,
first I heat almond butter
and maple syrup so it’s easier to mix.
You can do this in the
microwave or on the stove.
Stir in Bob’s Red Mill certified
gluten-free organic oats,
chia seeds, chopped pecans,
pistachios, and macadamia nuts.
Now you can really use any
mix-ins, other nuts or seeds,
dried fruit, chocolate chips,
but I wanted these to
be nutritiously nutty.
Once combined, I roll into balls
and place on a plate with parchment.
Flatten and refrigerate one to two hours.
(bell rings)
So easy!
I am not gonna lie, I’m not typically
a no-bake cookie kind of gal,
I usually prefer a regular
baked cookie, breakfast or not.
But these I couldn’t stop eating.
The nuts paired with the maple
syrup, nut butter and oats
make a delicious sweet
and salty combination.
But it’s the texture
that wins me over here.
Those nuts make these no-bake cookies
crunchy instead of soft,
and I struggled to stop.
I love that these are
all truly whole grain.
The Bob’s Red Mill team believes
that whole grains are best for your body,
which are very different
from refined grains.
A refined or processed
grain is missing some of
the most nutritious parts,
unlike a whole grain,
which contains all of the health benefits,
like nutritious fiber,
complex carbohydrates,
vitamins, minerals, and antioxidants.
And with Bob’s Red Mill products,
you know you’re always going to get
the least processed and cleanest option.
That’s why I love them.
And those are my three new
breakfast cookie recipes.
You would be a smart
cookie to try one out.
Let me know your favorite
in the comments below.
Use the link in the
description and the code,
mindovermunch20 to get 20% off
all of Bob’s Red Mill products
through the end of November.
It’s the perfect time to stock up
for healthy holiday baking,
and your healthy recipes for the new year.
I’ll see you next week
for a brand new episode,
and remember, especially
when it comes to cookies,
it’s all a matter of mind over munch.