Big Hearty Breakfast Biscuit

Kindey Stone Notes: I love cookies, especially ones I enjoy eating—These are a perfect on-the-go breakfast option or a treat to enjoy with your coffee on a leisurely Sunday morning.

I used these round cookie cutters to help me make the dough into cookie form as I am not the best at it otherwise.

This recipe uses vanilla paste for extra flavor—this is safe to use. You can even add some spice to these as well. Maybe just a tad of cinnamon and/or ginger? Higher in oxalate, but portion not perfection.

Pro tip: Get some of these silicone baking mats so you don’t have to constantly buy parchment paper. Be sure to check the size, however, to make sure it will fit your baking sheet.

Personally, I love these non-sweetened tart cherries and this psyllium husk powder. But for the oats, you can use any you like. From quick oats to rolled oats to gluten-free oats, it makes no difference. I get whatever is on sale and call it a day.

And, of course, my NO sodium baking powder. Get that here.

Don’t worry about the calories in this breakfast biscuit. Many skip or eat low-calorie breakfast items and then overeat during the day or at night.

Keep your body well nourished with good fiber and protein at each meal, and enough calories so you don’t binge later on. I see this all the time in my practice. And btw, I don’t care if some of you skip breakfast if you’re not overeating later on in the day. Perfectly cool. You do you if it is working for you.

Lastly, I used egg whites instead of whole eggs and, sometimes, I’ll add 2/3 cup of shredded coconut. Yum.

You can also make these into smaller biscuits and just pop them in your mouth for a healthy snack throughout the day. AND, they freeze nicely.

Enjoy!