text-align: left;” align=”center”>Temptations are everywhere – even more so now that the holidays are just around the corner. It’s no secret that eating healthy takes willpower and motivation, but what if I told you there are a few ways to make it easier?
One of my favourite tricks to a healthy diet is to eat a nutritious breakfast. A morning meal that will fill you up and give you the right kind of fuel is the key ingredient for success. What if that meal could also be a cookie? Sounds too good to be true – but I promise I wouldn’t tease you like that. What I am about to share with you is a healthy treat that you can feel good about devouring at any time of the day! This breakfast cookie combines healthy fats and natural sugars to give your body the boost it needs to get your metabolism revved up for the rest of the day – using only five ingredients. It is also raw, vegan and gluten and dairy free, which makes it safe for [almost] any dietary restrictions.
Enough mumble jumble though – let’s get to the cookies.
Salted Peanut Butter Breakfast Cookies
1 cup of pitted dates (roughly chopped)
1/2 cup natural peanut butter (just peanuts)
Slightly less than 1 cup of almond flour (or 1 cup of almonds ground into flour)
1 tsp vanilla
coarse sea salt
Combine all of the ingredients (except for the salt) in a food processor and blend until a dough like consistency is formed. This is takes about 5 minutes. It is okay if you still have a few larger pieces of dates but try as hard as possible to achieve a uniform mixture. I would not recommend attempting this recipe if you do not have a food processor or an extremely high power blender.
Remove the dough and roll into 12 balls. Flatten each one (with a fork if you want the traditional PB cookie look) and sprinkle generously with coarse sea salt. Place the cookies in the refrigerator for at least 2 hours before serving.
If peanut butter causes you troubles, you can easily substitute for a sun butter or nut butter of your choice. The flavour will be different but the delicious, gilt-free cookies will turn out just fine! I have tried this recipe using cashew and almond butter – both versions were a hit!
Serve these breakfast treats straight from the fridge to a group of friends – or keep them to yourself, it’s completely up to you!
Happy (heat free) baking friends!