Before I forget again to post about this, I wanted to post about the breakfast cookie, which will likely become a regular in my breakfast item rotation list. I first heard about the breakfast cookie from the Runner’s Kitchen who referenced the original recipe which can be found here.
As soon as I read about the ingredients and incredibly easy prep involved, I knew I had to try it. So off I went using the following:
- 1/3 cup oats
- 1 tbsp almond butter
- 1/2 scoop chocolate protein powder
- 2 tbsp rice milk
- 2 tsp espresso powder
- 1 tsp organic honey
- 2 tsp unsweetened shredded coconut
- 1 tsp cinnamon
The verdict? A-MAZING! The espresso powder gave it this lovely coffee flavour, and the honey helped sweeten it a bit. The only thing is that this cookie wasn’t as firm as I thought it’d be – I’m not sure if that’s because of the added honey, or if it’s because this breakfast cookie isn’t baked. Either way, it was a really nice departure from my regular breakfast and it kept me full right up until lunch. I highly, highly recommend this breakfast cookie. All it takes is a few minutes to assemble it the night before, so there should be no excuses for skipping breakfast from now on!