TF Breakfast Cookies: When Life Hands You Unsoaked Grains, Soak Them!

I’ve started a little side-activity of selling baked goods at the local farmer’s market.  It works out great for me because it fuels my creativity for coming up with new healthy foods, or healthier versions of standard foods.  I start with a recipe that sounds like a good idea in terms of taste and nutrition, and then see if I can make it healthier.  Of course, I don’t mean, how to make it low-fat or low calorie.  By healthier, I mean nutrient-dense and along the lines of “non-irriitating to the human body.”  Non-irritating to the human body would mean – low in refined sugar, free of refined vegetable oils, and grains that are properly prepared.  Improperly prepared grains can lead to interference with your mineral absorption and gastrointestinal distress.  Essentially, the “healthiest” foods are those that would be included in a Traditional Foods (TF) Diet.  A traditional foods diet takes just a little more “ahead of time” prep work in the kitchen, but it pays off for your body in terms of how accessible nutrients are for your body.  You’re not just what you eat, but what you absorb!  

Sweetened with Bananas and Traditional Foods-Friendly!
(13 large cookies if you double the recipe.)

No Time to Cook Breakfast?  Grab a Breakfast Cookie.  (These Babies are Gluten-Free.)

I’ve been looking for a crunchy way to enjoy oats for a while.  Granola and conventional oatmeal cookies are not the best for your digestion as the mostly raw grains have not been soaked first.  Soaking grains in something acidic helps to reduce enzyme inhibitors and phytic acid.  A quick internet search for pH of bananas puts them at about a 5 (acidic).  This recipe has no refined sugars, only sweetened with bananas and the added raisins and cranberries.  These cookies are crunchy on the outside but soft and oat-cake-like in the middle.  

Recipe: TF GF Breakfast Cookies

(adapted from recipe at Find Your Balance Health)

Makes:  12-15 small cookies


1 1/2 cups rolled oats
1/4 cup of oat flour (pulverize rolled oats in the food processor, does not have to be finely ground)

3 bananas (mashed)
1/8 cup chia seeds (optional)
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon Celtic sea salt

1/2 cup shredded coconut (unsweetened)
1/2 cup walnuts, chopped
 (extra points for crispy nuts)
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup melted coconut oil
 (or butter)

Mix together rolled oats, oat flour, mashed bananas, vanilla, cinnamon, ginger, and chia seeds in a medium-sized glass or stainless steel mixing bowl. Cover with a towel and allow to sit overnight or for 8 hours at room temperature.

Preheat oven to 350F.

Add salt, coconut flakes, walnuts, coconut oil, raisins, and cranberries. Mix with your hands to combine well.

Using your hands form into cookies. Batch makes about 12-15 depending on size. Bake for about 20-25 minutes until lightly golden brown on top.

Walnuts and chia seeds pack omega-3 fatty acids!

I may experiment with adding more fat to this recipe, as that would make it more suitable to my metabolic type that does better with a diet emphasizing protein, fat, non-starchy vegetables, and minimal grains and fruit. Contact me if you would like to eat according to your metabolic type.


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