Superfood Stuffed Breakfast Cookies (Vegan, Clean, Gluten Free)

Oats. I eat them every day. I could eat them in seriously any form. I add fruit to them, I add veggies to them (Pumpkin + oats = heaven), I eat them plain. Seriously, so good, so filling and SO good for your heart.

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I work out in the mornings. Almost every day, this leaves me scrambling to get out of the of the house in time to make it to work by 8:30 AM. To be fair, I can get to work really whenever I want to, but my brain really works best first thing in the morning so I like to get there nice and early. I never really have time in the AM to eat so normally I don’t eat until I get to work, but I’d much rather eat something earlier.

This brings me to whipping up a batch of Superfood Stuffed Breakfast Cookies. Whip these puppies up on Sunday and have a couple of weeks worth of breakfast ready to go every morning!

The best part is that you really can add any of your favorite superfoods here. I used a few of my favorites, but would have added a lot more if I had it in the pantry!

Superfood Stuffed Breakfast Cookie Ingredients: 

  • 1.5 cups gluten free oats
  • 1/2 cup dried cranberries
  • 1/2 cup dried Goji berries
  • 1/2 cup slivered almonds
  • 1/2 cup flax seed
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup canned pumpkin (Pure pumpkin – make sure this is NOT the canned pumpkin pie mix!)
  • 1/4 Cup melted coconut oil
  • 1/4 cup raw honey
  • 1/8 cup agave
  • Any of your other favorite superfoods! I would highly suggest Pistachios, Pepitas, blueberries, Walnuts, ANY kind of dehydrated fruits, etc!

How to:

1. Mix together all dry ingredients in a large bowl.

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2. Add in pumpkin.

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3. In a seperate smaller bowl, mix together wet ingredients. Make sure coconut oil is melted!

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4. After beating the eggs, add all the wet ingredients into the dry ingredients and mix well! This is the point where I really want to eat the stuff by the spoonful, but there are raw eggs involved so I’m (kind of) able to restrain myself!

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5. Drop cookie dough onto parchment paper and push down on them slightly to form the cookie shape. These will not expand as you cook them so make sure they are whatever size/shape you want them to be before baking.

6. Bake for 15 minutes at 325 degrees.

7. Try to restrain yourself from eating them all at once.

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Dreamy & Rich Coffee Ice Cream with Cocoa Drizzle (Vegan, Gluten Free, Clean!)

Ok I did it – made my first post! Woo! On to post #2.

I have already learned that not every single one of my attepts is going to be pretty. This one, for example started as Chilled Coffee Ice Cream bars in my head. However, I could see that getting pretty messy. Much better to use a spoon with this 🙂

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I really really love is coffee. Hot coffee in the winter, cold coffee in the summer. Something that was hard for me to give up when I started my clean eating diet was coffee creamer. Sometimes, I wondered if I really wanted the creamer more than the coffee… Now, though, I have fallen completely in love with almond milk in my coffee. Typically, steamed almond milk seems to have more of a creamy texture for some reason when you put it in hot coffee. This is my attempt to take my favorite creamy tasting coffee and turn it into a clean dessert!

Also, I am including a “crust” in this recipe. Take or leave the crust, but I found it really gives more of a thick & chewy texture to the mix.

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Dreamy & Rich Coffee Ice Cream with Cocoa Drizzle Ingredients: 

Crust:

  • 1 cup of raw (unsalted) cashews
  • 1 tablespoon of instant coffee (I used regular, but I think any flavored instant coffee would be really good too!)
  • 1 cup of pitted dates

Ice Cream:

  • 1 can (15 oz) canned coconut cream
  • 1 tablespoon instant coffee
  • 4 tablespoons of raw maple syrup
  • 1 teaspoon agave

Chocolate Drizzle:

  • 4 tablespoons melted coconut oil
  • 4 tablespoons of cocao powder
  • 4 tablespoons raw maple syrup

How to:

  • Blend together ingredients for the “crust” in a Vitamix or similar food processor. Drop the mixture into an 8×8 pan and press it down to compress. Pop in the freezer while you start on the ice cream.
  • Melt the coconut oil. Add coconut oil, coconut cream, syrup and agave to a small bowl and mix well.
  • Pour the mixture over the “crust” and pop back in the freezer until solid.
  • Once the layers are frozen, combine all ingredients for the chocolate drizzle.
  • Pour 3/4 of total mixture over the other 2 layers and freeze again. This creates a frozen chocolate layer as the top that kind of reminds me of Chocolate Shell, but healthier 🙂
  • Let everything completely freeze! I let sit in the freezer overnight, but 3-4 hours should do it.
  • Before serving, warm up the remaining chocolate drizzle. Scoop out a hearty amount of the crust + ice cream and serve in a bowl.
  • Add chocolate drizzle as desired and dig in!