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Oatmeal Breakfast Cookies, DD Vanilla Coffee Protein Smoothie, Chamomile Tea

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 552kcal

Ingredients

Oatmeal Breakfast Cookies

  • 1 TBSP Ground flaxseed
  • 2½ TBSP Warm water
  • ½ cup Rolled oats
  • ¼ cup All-purpose flour
  • ¼ cup Almond flour
  • ¼ tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Ground cinnamon
  • ⅛ tsp Sea salt
  • 2 TBSP Almond butter
  • 1 TBSP Extra-virgin olive oil
  • 2 TBSP Maple syrup
  • ½ tsp Vanilla extract
  • 2 TBSP Walnuts chopped
  • ¼ cup Blueberries fresh or frozen
  • 1 tsp Lemon zest

Divine Dish Vanilla Coffee Protein Smoothie

  • 16 oz Almond milk
  • 2 scoops Vanilla protein powder preferably pea protein-based
  • 2 packets Instant coffee
  • 2 Bananas
  • 2 TBSP Almond butter
  • 1 tsp Date syrup or preferred sweetener to taste
  • Ice cubes optional

Chamomile Tea

  • 2 Chamomile tea bags
  • 2 cups Water
US Customary - Metric

Instructions

  • Prepare all of the ingredients as directed.
  • Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
  • Make the flax mixture. Combine the ground flaxseed and warm water in a small bowl. Stir and let stand for 5 minutes to thicken.
  • Combine the dry cookie ingredients. In a medium bowl, mix the rolled oats, all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and sea salt.
  • Combine the wet ingredients. In a separate bowl, stir together the almond butter, oil, maple syrup, vanilla extract, and thickened flax mixture until well combined.
  • Make the cookie dough. Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the chopped walnuts, blueberries, and lemon zest.
  • Shape the cookies. Divide the dough into equal portions on the prepared baking sheet. Flatten each portion slightly into a cookie shape.
  • Bake. Bake for 12–15 minutes, until the cookies are set and lightly golden around the edges. Set aside to cool slightly before serving.
  • Make the smoothie while the cookies bake. Add the milk, vanilla protein powder, instant coffee, bananas, almond butter, and date syrup to a blender. Add ice cubes if desired. Blend until smooth and creamy.
  • Prepare the chamomile tea. Bring the water to a boil then remove from the heat. Steep the chamomile tea bags in water for 5 minutes, or according to the tea's instructions.
  • Serve the cookies with the smoothie and chamomile tea.

Nutrition

Calories: 552kcal | Carbohydrates: 67.4g | Protein: 29.8g | Fat: 20.8g | Saturated Fat: 6.2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 7.5g | Cholesterol: 13mg | Sodium: 420mg | Potassium: 1000mg | Fiber: 11.2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 12mg | Calcium: 400mg | Iron: 7mg