RECIPE| Inside Out Poptart Cookies

 

You know that feeling when you wake up on Sunday and the dread of all you need to do starting on Monday sets in? Yeah, that feeling is commonly referred to as the ‘Sunday Scaries’ and it can totally ruin your Sunday!

One way that I combat the ‘Sunday Scaries’ is by food prepping and making some delicious treats to enjoy for the week.

So when I came up with this recipe, the ‘Sunday Scaries’ must have been really strong because who thinks of making cookies for their breakfast? ME!

I was craving something sweet like a pop-tart, but wanted to give myself a healthier grab-and-go option with less sugar, so I came up with these Inside Out Poptart Cookies!

Now don’t get freaked out by the name, these are actually super easy to make! And here’s a little secret for you… these don’t just have to be eaten during breakfast 😉

–I N G R E D I E N T S//

For the cookie base:

• 1 cup coconut flour
• 1 super ripe banana
• 1 5oz. container Vanilla Siggis Yogurt (Swap this for Vanilla Forager Project Cashewgurt to be Paleo diet friendly)
• 1/2 cup rolled oats (I added these for texture. If you’re following a gluten free or Paleo diet, leave these out)
• 1/2 cup vanilla unsweetened almond milk
• 1 cup (melted) coconut oil (I used the unrefined coconut oil from Trader Joes)
• 2 tsp. cinnamon
• 1 cup fresh blueberries

For the fruit filling:

• 1 peach chopped into small pieces
• 1/2 cup fresh blueberries
• 2 Tbls. coconut sugar
• 1/4 cup orange juice

–I N S T R U C T I O N S//

For the cookie base:

1. Heat oven at 350 degrees
2. Add your banana to a bowl and thoroughly mash up. I sometimes find it easier to do this after I have microwaved the banana for 15 -20 seconds.
3. Next, add the Vanilla Siggis Yogurt (I used this yogurt to give these cookies a little additional protein). Also add in the coconut flour, oats and melted coconut oil. Mix all of this together thoroughly. Be aware that the dough will be crumbly until you do the next step.
4. Now add in your almond milk. Feel free to add in a little extra if your dough is still too dry, but the 1/2 cup should be plenty.
5. Then toss in your cinnamon, blueberries and fold together.
6. Scoop out your dough onto a parchment paper lined cookie sheet. These should be about the size of an egg. Then take your thumb and make a little bowl shape for the filling to go later. (You better wash your hands before this too, my friend).
7. Then bake at 350 degrees for 25 minutes or until you can see the little bits of the cookie start to turn golden brown. Overall though, the cookie will be light colored.

For the fruit filling:

1. In a medium sized skilled over medium heat, add your orange juice and coconut sugar together until thoroughly mixed together.
2. Next, add in your chopped peaches and blueberries and bring everything to a simmer.
3. Allow everything to simmer until softened and the fruit is barely al dente.
4. Next, add your fruit to a food processor and blend to a jam-like consistency.
5. Then carefully spoon the fruit filling into the little thumbprint holes in the cookies. To finish, I added a little lemon zest to some of the cookies and cinnamon to others. I like variety 🙂

Now you’re ready to enjoy these Inside Out Poptart Cookies!

P.S. I recommend putting them in the refrigerator once they are done!

Let me know what you think when you make these!

xoxo, Ashley