Jennifer Fisher of The Fit Fork is an award-winning recipe creator, food & fitness blogger, healthy cooking coach, spokesperson and competitive runner, obstacle course racer, CrossFit enthusiast and yoga dabbler. Jennifer offers ways to quickly and confidently prepare healthy, well-balanced meals with delicious taste. She can be found on Facebook, Twitter, Pinterest and Instagram.
As a mom of three teenage boys, you’d be surprised how often I’m flying solo for breakfast these days. While I make sure the family is sitting down for dinner together as much as humanly possible, convening for a morning meal requires super powers that exceed my skill set. However, skipping breakfast is out of the question. I wholeheartedly endorse getting some quality grub down the hatch upon waking up, especially something easy to make and balanced with healthy complex carbs and protein to provide long-lasting energy until lunch. My recipe for a single-serving Chocolate Speckled and Seeded Breakfast Cookie is a go-to solution when we’re heading in a million different directions – sports practices, jobs, dog walking, early tutorials, yoga sessions or even pure lazy sleeping in.
The recipe makes just one big, single-serving cookie that is packed with gluten-free whole grains, seeds, and just a smattering of chocolate to soothe a sweet tooth (only 268 calories when prepared as directed). I like to toss in protein powder to boost the overall intake (16g protein per cookie), as I find this keeps the “hangries” from sneaking up later and also assists with overall muscle maintenance. If you’re not into protein powder, just swap out this ingredient with a gluten-free baking mix, measure for measure. If you have other dietary concerns, this healthy cookie recipe is not only gluten-free and higher protein, but also nut-free and about 99 percent dairy-free and sugar-free (ahh, the mini chocolate chips, but they can be omitted).
A toaster oven is the perfect appliance for both “taking care of yourself” training and cooking for one. I hear our 4 Slice Easy Reach™ Toaster Oven with Roll-Top Door humming and dinging from morning into the wee hours as the kids make their culinary creations, from variations of this breakfast cookie recipe to nachos, pizzas, eggs, bacon and, yes, even toast! While their only concern is the edibility of the finished product, I really appreciate the fact that my whole kitchen is not turning into a hot inferno and that the appliance is super-easy to clean thanks to a roll-top, removable door.
Of course, you can bake my Chocolate Speckled and Seeded Breakfast Cookie in a conventional oven, although I highly suggest the toaster oven. It’s just so amazingly convenient. Enjoy!
- 1/3 cup gluten free oats
- 1 tablespoon vanilla protein powder (or gluten free baking mix)
- 1 tablespoon stevia baking blend (1/2 cup measures like 1 cup sugar)
- 1/8 teaspoon baking soda
- 1 teaspoon chia seeds
- 2 teaspoons coconut oil
- 2 tablespoons egg white
- 2 teaspoons pumpkin seeds
- 1 teaspoon mini chocolate chips
- Baking spray
- In small bowl, mix together oats, protein powder, stevia baking blend, baking soda and chia seeds until combined.
- To these dry ingredients, add coconut oil and egg white and stir until incorporated. Mixture will be slightly crumbly, use hands to form into one large dough ball.
- Spray center of toaster oven tray with baking spray. Set dough ball on top of this spot.
- Spray a flat-bottomed bowl with baking spray and press down on dough ball until spread out approximately 5 inches in diameter. Use hands to shape sides, if needed.
- Top cookie dough with pumpkin seeds and chocolate chips and lightly press down with bowl again to “set” them.
- Bake at 350 F degrees in the toaster oven (or conventional oven) for approximately 10 minutes, or center set and edges and top turning light golden brown.
- Remove from toaster oven and let rest on tray for 2 minutes. Eat.