Vegan Breakfast Cookie
Gina Harney aka The Fitnessista was the first blogger I ever religiously followed.
Her mix of yummy, accessible recipes, exercise tips, make-up and beauty reviews had me hooked from the beginning. It was her easily accessible, no-nonsense style that led me to keep coming back to her site day after day. I would peruse back posts during my university classes, taking notes on how she developed recipes, worked with sponsors and grew her blog to a book, dance fitness videos and e-books on blogging and post-partum fitness. Gina is truly an expert example of how to grow a blog into a business.
One of the first Fitnessista recipes I tried was her classic breakfast cookie. Originally created in 2008 (!!!), Gina made this recipe as a make-ahead breakfast that was portable, high in protein and as dessert like as possible. It was delicious and I regularly had it as my breakfast before heading off to school. Fast-forward to 2013, and Gina developed an even more portable and snack/breakfast-worthy breakfast cookie — a BAKED version!
Now this caught my attention. Who doesn’t like a cookie? And a cookie that’s good for you? That checks off every box on my list! Since she wrote the recipe, I’ve done my best to keep a stash of them in my freezer for * emergency * purposes. (Sometimes they’re actually for breakfast, sometimes they’re a late night snack! Ha!) I’ve even introduced my boyfriend to eating breakfast every day of the week by taking one to work with him. The baked breakfast cookie is magic!
About a year ago, I had to do some allergy testing that removed gluten, dairy and eggs from my diet. This threw a wrench in my breakfast cookie making plans. Finding gluten-free oats was easy, switching to almond milk was a no-brainer, substituting a vegan protein powder was simple but removing the egg, the cookie’s binding ingredient, proved a bit difficult. The final fix was to swap the egg for a flax egg and add chia seeds to the mixture to help keep the cookies together. There were a few trial and errors where I ended up with crumbles instead of cookies, but hey, I rolled with it and turned it into a “Breakfast Cookie Crumble Cereal” instead! The final recipe also has Manitoba Harvest Hemp Hearts as an ingredient to remove some of the protein powder taste and add protein, fibre and omega 3 & 6 fatty acids (PS - I'm a Manitoba Harvest Brand Ambassador — read my full disclosure policy here).
So here, my dears, is my vegan baked breakfast cookie inspired by the one and only, Gina Harney of The Fitnessista.
Are there any bloggers or recipes that have inspired you?
Vegan Breakfast Cookie
Recipe adapted from The Fitnessista
- 2 cups oats
- 1 tsp. baking soda
- 1 scoop vegan protein powder
- 1/8 tsp. salt
- ¼ tsp. cinnamon
- 3 Tbsp. Manitoba Harvest Hemp Hearts
- 1 Tbsp. chia seeds
- 1/3 cup your choice of mix-ins: dried fruit, carob chips, sliced almonds, chopped walnuts/hazelnuts
- 1 single serving container of applesauce (about ¼ cup)
- 1 flax egg (recipe here)
- ½ tsp. vanilla
- 1/3 cup almond milk
- 1 Tbsp. date syrup (or your choice of sweetener — maple syrup works well)
- ½ cup nut butter (almond butter is my favourite)
1) Preheat oven to 350F. Place parchment paper on a large baking sheet.
2) Stir all dry ingredients plus your mix-ins together in a big bowl.
3) Add in all your wet ingredients at once and stir to combine.
4) Wet your hands and shape the dough into 6-8 cookies, placing them on the baking sheet.
5) Bake 10-12 minutes (larger cookies might need more time). Check the bottoms to see if they’re brown before taking them out of the oven.
6) Let cookies cool on baking sheet. Eat right away, store in the fridge for a few days or freeze to have a breakfast ready to go.
Tip: Take a breakfast cookie out of the freezer the night before an early morning to let it thaw overnight!