Last week I drove up to Vermont to visit my parents. I don’t keep my car in the city during the winter so I had to rent a car, which is fine, except that the weather kept changing so I had to change my reservation three times and ended up paying way more than I should have. Whatevs.

When I finally arrived, it was a busy week getting recipes done (gotta take advantage of my parent’s kitchen!), shooting photos and hanging out with the fam. But this time around it was extra crazy because…my parents got a PUPPY!!!

I know, I’m dying of excitement too don’t worry (total dog person right here), but holy moly I forgot how much work it is to raise a puppy! They’re exhausting. But even though he’s still whining at night and has a touch of separation anxiety (remember when Trevi had that too?!), he’s really the sweetest little thing. And because of all his cuteness, I’m certainly not being as productive as I normally am while I’m here.

 

Oh and not to mention, this past weekend was literally the coldest weather we’ve had in decades. We have this teeny tiny 8-week old puppy, another dog who’s bouncing off the walls and with the wind chill, it’s -25ºF out. We pretty much just sat by the fire all weekend and chilled. And baked. Lots of cookies happened.

Whenever I start experimenting with cookies, quinoa breakfast cookies seem to just happen. I love them because they’re really easy to make, use super basic ingredients and they’re a healthy dessert option. Unlike a lot of gluten-free baking, you don’t need a bunch of different flours to make these cookies. It’s just quinoa flakes, oats, baking powder and spices for your dry ingredients.

And then to hold them together, you use banana, cashew butter (or whatever nut/seed butter you’d like), a little syrup and a flax egg. It’s so simple and the ingredient quality is on par with a bowl of oatmeal.

The beauty of these cookies though is that they’re portable. You can grab a few and take them with you. So when you’re mornings are crazy – like so many of ours are – you don’t have to worry about breakfast at all. Plus you can whip up a batch and they’d last you pretty much all week long.

Today’s new flavor of breakfast cookies is a cross between two of my fave breakfast eats: blueberry muffins and oatmeal pancakes.

First, let me ask: how do you feel about berries in cookies? To be honest, I was kind of unsure. I actually don’t even know if I’ve ever had a berry-flavored cookie before. But I loved it. Like a lot.

The blueberries burst in your mouth with every bite and help give the cookies an extra level of sweetness. And then there’s the banana; the combination of the two makes them sweet like dessert, but keeps them healthy enough for breakfast. We actually only have to use 1/4 cup of maple syrup in the entire recipe.

In addition to the natural sweetness, these cookies are also filled with fiber, complex carbohydrates, protein and healthy fats. They basically have everything you’d want in a balanced breakfast.

This is now sixth flavor of breakfast cookies I’ve shared and I realized I have yet to show you how to actually make them! I know they’re fairly straightforward, but rather than taking step-by-step photos, I made you a video

I’ve been having so much fun with these videos – they definitely take some time to put together, but it’s so much fun being able to show you how to make recipes in a more dynamic and interesting way. Hope you enjoy them as well!

 

 

 

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