Fiberized Breakfast Cookies

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVING SIZE

2 people

Ingredients

2 bananas, peeled

2/3 cup rolled oats (sprouted preferred)

2 tablespoons chia seeds or ground flax

2 teaspoons avocado oil

1 teaspoon Morning Boost Blend

2 tablespoons protein powder (nut or seed)

Featuring: Morning Boost

This blend adds a warm, spicy-sweet depth (think apple pie!) to your breakfasts, smoothies, and snacks — along with an incredible boost of anti-inflammatory, antioxidant, and potential anti-cancer benefits.

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Wake up and smell the cookies! You'll definitely want to rise earlier when you have a batch of Rachel Beller's fiber breakfast cookies waiting for you. These tasty treats are a staple of the Beller Method and a favorite among patients looking for a convenient and delicious way to boost their fiber intake. You can make them a million different ways, store them conveniently in the freezer, and take them along for a great travel snack! Preheat your oven and let's get baking! You'll be glad you did.

Directions

Preheat oven to 350°F. Line a sheet pan with parchment paper.
In a mixing bowl, use the back of a fork to mash the bananas.
Fold the remaining ingredients into the mashed bananas and mix well.
Using clean hands, create four large cookies. Place on the lined sheet pan.
Bake 15–20 minutes, until mostly set.
Let cool on the pan 10 minutes before serving.

Nutritional Highlights

Cloves are ranked the #1 food in terms of antioxidant content and may have 3-15 times the antioxidant value compared to other spices and herbs.
Nutmeg has major anti-inflammatory and possible anti-cancer properties.
Allspice’s major component, eugenol, has been shown to have potential anti-cancer, antioxidant, and anti-inflammatory activity.

Ginger has over 60 powerful anti-inflammatory, antioxidant, and anti-cancer compounds.
Ceylon cinnamon, along with ginger, nutmeg, and allspice, may work to reduce blood sugar levels, which may, in turn, improve insulin sensitivity.

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