Last week I got interviewed to a research about treats like candies, chocolate, cookies and that stuff. In the interview we talked about the ongoing and future trends in treats, why people eat them, and what kind of role they have in my life. It was a really interesting conversation and it got me thinking about how the role of sweets has changed in my life. To be honest, I’ve gotten pretty boring in the candy scene, as I practically never buy any sweets from the store nowadays, besides the occasional bar of raw chocolate. So what are my go-to treats and candies these days? Fresh dates, dried mulberries, sweet fruits, raw chocolate, and my favorite: almond butter (eaten straight from the jar with a spoon..yum..). I know this might sound absolutely boring to some people, but honestly these are the things I really love – and my body loves them too!
But as you know, I’m a baker too and I like to make muffins, pies, pancakes and that kind of goodies almost on a weekly basis. But one area that I often forget is cookies. Cookies! They’re so good! In the interview we also talked about cookies and I realized that they’re not really a thing anymore, or at least it feels like it? There aren’t any delicious gluten-free, naturally sweetened cookies out there in the stores, at least here in Finland, so that might be the reason why they feel so..old-fashioned. So one of my wishes for the future is that cookies will make a new appearance and become the next big thing. And to get things going, I decided to make some kick-ass delicious (gluten-free + naturally sweetened of course) healthy breakfast cookies!
These babies aren’t maybe the prettiest cookies out there, but they’re loaded with all the good things and I just love the texture in these. They’re soft and chewy in the middle and crunchy on the outside. The mashed banana make them moist and naturally sweet, while a mix of crushed nuts and dried fruits make them interesting. And to make these more dessert-like, some chocolate chips or a few tablespoons of nut butter would probably be amazing. So feel free to use your favorite nuts / seeds / dried fruit and use these as an excuse to clean up the cupboards :)
Besides wanting to remind myself how good cookies are, I made these to celebrate the launch of a new webshop Nutly, that two of my friends along with their husbands just started. They’ve got all sorts of nuts, seeds and dried fruit in the store and everything is always organic. I’m so happy for them for making their dream come true and everything I’ve tried so far have been delish + they’re packaging is super nice. I used their almonds, pecans, apricots and raisins in these cookies, so they were like 95% organic. Pure love! And to get you started too, I’m sharing a discount code to the shop at the end of this post!
Stay cozy and eat well, xo!
Healthy Breakfast Cookies w/ Nuts, Oat & Banana
notes: you can easily modify this recipe based on what you have at hand. all sorts of nuts and seeds work well and you could use for example dried dates, figs or mulberries instead of the apricot and raisins, if you like! and to make the cookies entirely vegan, just switch the honey for example to maple, coconut or date syrup. also, adding some chocolate chips to the batter wouldn’t be a bad idea :)
makes 10 cookies
3/4 cup almonds (or 1 cup almond meal)
2/3 cup gluten-free rolled oats
2/3 cup pecans (or walnuts)
2/3 cup dried organic apricots and raisins, cut into small pieces (or other dried fruits / berries)
2 tbsp ground flaxseed
a pinch of salt
1 tsp baking powder
1 tsp ceylon cinnamon
1/2 tsp vanilla powder
2 large ripe bananas
3 tbsp coconut oil
2-3 tbsp organic honey (or maple syrup or other sweetener)
3 tbsp desiccated coconut
1. Preheat the oven to 400 F / 200 C. Place the almonds in a blender and grind into a rough flour. Pour the flour into a large bowl and stir in the rolled oats. Chop the nuts into small pieces and add to the bowl along with the dried fruit. Add the flaxseed and spices and mix well.
2. Cut the bananas into a few pieces. Add bananas, coconut oil and honey to the blender and blend until smooth. You can also mash the bananas with a fork in a small bowl and then stir in the melted coconut oil and honey.
3. Add the banana mixture to the dry ingredients and mix thoroughly. At this point I like to taste the dough and add a bit of sweetener or spices, if the dough needs something more.
4. By using a spoon and your hands, roll the dough into 10 balls and place them on a baking tray lined with parchment paper. Press down gently from the middle of each cookie ball to form a cookie shape. Bake for 20-25 minutes, until golden brown. The cookies can be a bit soft from the middle when you take them out from the oven. Let cool for a moment. Serve warm and enjoy! The cookies can be stored in the fridge for up to one week (if they’ll last that long!).
Use the code TUULIA15 to get 15% off all products on Nutly webshop!
Please note that the store ships only to Finland.
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!