Honestly, breakfast is my most challenging meal: I just don’t feel hungry in the morning, and I notice, my family members do not, either. However, it is truly the meal that sets the tone for the day’s energy levels – if you level up, eating a balanced meal first thing, you’re more likely to have a productive, happy, and healthy start to the day.

Breakfast helps to meet your nutrition needs, regulate your portions at other meals, and gives you that morning boost that is needed when we head off to work, school, or other life activities.

I’m really excited to share this cookie recipe with you, because you can use ingredients that you likely have in the fridge or freezer – you don’t have to use cherry flavoured yogurt, but in my case, it was on sale, so I bought a few containers and froze what I didn’t eat in time for this very recipe.

Ingredients

1 cup cherry (vegan) yogurt

2 flax eggs (1 flax egg = 1 Tbsp ground flax + 2 Tbsp water) 

1/2 cup maple syrup

1 cup almond flour

1 cup GF flour

1/2 cup GF oats

1 Tbsp baking powder

Instructions

1. Preheat oven to 175 degrees Celsius.

2. Combine all the wet ingredients in medium sized bowl. Mix well together.

3. Slowly add the almond flour until incorporated, followed by the GF flour.

4. Form a soft dough, and please do not overly mix.

5. Using a measuring spoon, form small scoops of the batter and place on lined cookie sheet.

6. Bake for 20 – 25 minutes until golden brown.