Powerhouse Breakfast Cookies

I may be ostracized from the nutritionist community I am currently working so hard to enter before I even enter it – but I have a confession I need to make: I HATE the term “superfood”. Like a mosquito buzzing in your bedroom when you’re just trying to friggin go to sleep, it annoys me to no end. Why? Well first, it’s been thrown around a little too much by the trend and celebrity obsessed sector of the wellness community (don’t even get me started on that….). But more importantly I worry it’s perpetuated the idea that in order to be truly healthy you need to invest hundreds of dollars on strange, hard-to-pronounce-let-alone-find-in-a-typical-grocery-store ingredients when really foods like the humble blueberry can provide you with amazing nutritional and antioxidant benefits that won’t cost you your retirement (which you need in order to enjoy the amazing health and longevity you seek).

I do admit that most of these trendy “superfoods” really are super in terms of nutritional benefits and should be incorporated into your diet if possible. I just also want to give credit to some of the humbler, less shiny “superfoods” that you can perhaps enjoy more easily (and for way less money) to give the amazing machine that is your body all the nourishment and energy it needs to run at its best, today and long-term. And you’ll find a few of them in this week’s recipe: Powerhouse Breakfast Cookies.


Now I know simply calling them “powerhouse” instead of “superfood” cookies doesn’t really make me much different than the trend I hate, but I’m hoping to gracefully side step around that little truth bomb and while distracting you with talk about what’s really important here: the food!


These protein filled, gluten-free, sugar-free, cookies are packed with everyday ingredients (maybe minus the goji berries but since you can find them at Loblaws I think they’ve migrated to the realm of “accessible foods”) that will help you start your day right with a ton of energy-boosting nutrients. Plus, who doesn’t want to eat cookies for breakfast?


And although they may not be fancy, these cookies do everything from boost your immune system and fight inflammation in the body (omega 3-packed pumpkin seeds and flaxseed), balance blood sugar (cinnamon), decrease stress and increase energy (goji berries), and provide a good dose of digestive aiding fiber (oat bran). Plus there are bananas that just taste damn good (oh, and I guess the potassium they offer without which life would be impossible is ok, too).

And the best part? You can whip them up in under 20 minutes – so no more “I don’t have time to eat a decent breakfast so I stop at McDonald’s” style excuses. You can love me or hate me for that one – but by eating these cookies your future self (or at least your health) will at least thank me.

Yours Truly,
The Natural Blonde

P.s. On the topic of celebrities giving health advice, I personally am of the mindset to ignore pretty much anything coming from someone who isn’t a credited professional and am inclined to advise you to do the same. Unless you like the sound of wellness routines that include vaginal steaming and yawning the correct way (yes, apparently there is a correct way) – in which case Dr. Paltrow will see you now….

Powerhouse Breakfast Cookies

2 large ripe bananas, mashed
1 cup oat bran
½ cup rolled oats
2 Tbsp. ground flax seed
1 tsp. cinnamon
¼ tsp. nutmeg
2 Tbsp. pumpkin seed butter (or other natural nut butter of choice)
2 Tbsp. dried goji berries (can also sub raisins or cranberries)
2 Tbsp. pepitas (hulled pumpkin seeds)
2 Tbsp. 70% chocolate chips (I use stevia sweetened to keep mine sugar free)

Preheat oven to 350F and line a baking sheet with parchment paper.

In a large bowl, mash the banana, then stir in the rest of the ingredients (don’t worry that the mixture seems very wet and dense – you didn’t mess up!)

With a large spoon, spoon about 8-10 cookies worth of dough onto the tray, moulding each one into small mounds and flattening to your liking (these will not spread out much if at all during baking).
Bake cookies at 350F for 15-18 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so (I know – hardest part) before stuffing your face.

Can be stored for 5 days or so in an airtight container in the fridge.

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