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Breakfast CookiesI am writing this post after a so relaxing one hour run when I tested the power of those  clean breakfast cookies on my body. A perfect refined sugar free breakfast recipes before a long run. I always run very early in the morning before 8.30 am about 2 or 3 times a week. But I found extremely difficult to eat a full breakfast before a long run. If I eat too much in the morning I feel heavy and I am having stomach cramps while running. So my method before a morning run is always the same now. I am drinking about 2 cups of water when I wake up – it sounds crazy but it activate my metabolism and give me a full hydration before having my morning coffee. Coffee is a dehydrating drink so having lots of water before is a good idea especially before running. Even if I am having a very clean diet I still can not start my day without a coffee. That is the only cup of coffee in the day where I add some milk about 1/4 cup for 1 cup of black coffee. I am mainly drinking calci-trim milk because it is low in fat – like lite milk – but also boosted in calcium. I also love variety in my morning and I switch with soy milk, almond milk and oat milk through the week. Those are better to control my carbohydrates intake but I still enjoy some cow milk few times a week.

breakfast cookies

I eat while drinking my coffee. This morning I had few of these gluten free cookie. It sounds very very sweet in my mouth as I do not eat any sugar anymore. But the good thing is a small amount of them were enough to fuel up my body for one hour run without energy crash.

I have to admit those sugar free cookies are really dense and you have to love seeds as well as they contains quite a lot. I added lots of seeds to boost the fibre intake of those cookie and balance the high amount of carbohydrates brought by the dried fruits. In others word I made them the perfect balanced breakfast cookies for a pre diabetic on the run ! I really enjoyed them as I love my supercharged granola bars recipe too. Both are just very different and this recipe is much quicker to make as the only think to do is pouring all the ingredient in your food processor and mix for few minutes!

clean cookie steps

You will get a thick sticky cookie batter and I made about 15 cookies of approximately 20 g. It means they should each contains 7 g of carbohydrates for 2 g of fibre and about 45 cal.

clean cookie batter

Because the batter is really sticky I recommend you to use g paper on a tray to bake them. I sprinkle some extra linseed on the top of the cookies before baking. It is optionnal but I like the taste it added.

clean cookie before baking

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Breakfast Cookies

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Ingredients

  • 2 oz 50 g dried fig
  • 2 oz 50 g dried prunes
  • 2 oz 50 g dried apricot
  • 1 oz 30 g dried raisins
  • 1 tbsp. 15 g Whole Flaxseed,
  • 1 tbsp. 15 g sunflower seed
  • 2 oz 50 g Buckwheat Flour
  • 2- 3 tbsp water

Instructions

  • Combine the ingredients into a food processor.
  • Process until the mixture is combined, sticky and soft.
  • Add slightly more water if needed to form a batter easy to shape in cookies.You may have to add up to 10 tbsp extra water depending on how dry are the fruits.
  • Make about 10 cookies and line on a tray covered with baking paper.
  • Bake for 20 minutes in a low heat about 160 C.
  • Cool on the tray and store in an airtight container.
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    15 comments
    • All fixed Mary, Not sure what happened to the blog recipe plugin but something was hidding the lovely cookie recipe ! Enjoy them 🙂 XOXO Carine.

  1. Hi I’m from Canada and love this recipe . You do not mention how to shape the cookies , do I drop with a spoon or to I have to shape them by smashing them down? Thank you for your time

    • Hi Lori, Welcome on the blog! I simply used my hands that I previously oiled with coconut oil a little bit – the batter is very sticky. I drop small balls of batter on the cookie rack that I covered with parchment paper. Then I flatten them with the back of a fork or my fingers. I like to sprinkle extra flax seeds or desiccated coconut on top of my cookies before baking them. It add a lovely crunchy topping. Make sure you press the topping on the top of the cookies to make sure it hold to the batter very well. Enjoy the recipe and thank you so much for reading me from Canada! xoxo Carine

    • Hi Betsy, I am so sorry for that. I have got some issue with my recipe plugin not showing the recipes sometimes. I fixed that ! You can now bake those lovely breakfast cookies 🙂 Enjoy the recipe. Carine.

  2. Hi! Thanks for the recipe. Do you know if I could replace the buckwheat flour with something else? I’m not really familiar with buckwheat flour so I don’t know what else would be similar, if anything. If you have any suggestions I would be so grateful!

  3. I’m American and really bothered by the others insisting Carine change her measuring method, that the majority of the world uses. Ridiculous. But she handled it with more grace than I would have. That said, I hope to try this recipe with one change, we really can’t digest flax/linseed whole, I plan to grind it first to get the most benefit.

  4. I too live in the US and wish you would post with amounts converted. (I know I can go look them up but–why not post both? Please.

    • I’ve never seen an American blogger post measurement conversions for the rest of the world. Why should she post conversions for you? Just look them up. Google makes it extremely simple.

      • Hi Hayley,

        Buckwheat flour is a very nourishing flour high in fibre – about 10g/100g. So if you want to substitute this flour by another you must use a flour with the same consistency. I would recommend wholewheat flour if you tolerate gluten. Enjoy those lovly cookies ! Carine.

    • Hi Susie, I live in New Zealand and I am French and both of those countries works in grams (a bit in cup in NZ). I have got absolutely no idea what oz is really in the kitchen so I prefer to provide my recipes in the unit I really use in my kitchen. Then, everyone can convert based on their own skills. Also, note that I write on this blog for fun. I am not a professional just a mum who share my experience in the kitchen on a blog. I hope you will make this recipe anyway. I love those cookies! Carine.