BREAKFAST COOKIES PALEO
Because I love my original Breakfast Cookies (with whole wheat flour and oats) so much, I had to adapt the recipe to my paleo lifestyle. I have posted the original recipe, because my kids still want that recipe too.
It is a good recipe to use up those last bits of dried fruit or nuts in the pantry. For example, if you really like the taste of an old fashion raisin cookie, go with only cinnamon for the spices and don’t use any coconut. Just double your raisins. I would also use pecans for both the nuts and seeds portions. Don’t be afraid to experiment with these.
You can make these with protein powder too. Substitute the protein powder for the coconut flour.
It is a good recipe to use up those last bits of dried fruit or nuts in the pantry. For example, if you really like the taste of an old fashion raisin cookie, go with only cinnamon for the spices and don’t use any coconut. Just double your raisins. I would also use pecans for both the nuts and seeds portions. Don’t be afraid to experiment with these.
You can make these with protein powder too. Substitute the protein powder for the coconut flour.
BREAKFAST COOKIES PALEO
Keywords: snack breakfast gluten-free paleo
Ingredients
- 1 ½ cups almond flour
- 3 tbsp coconut flour
- ¾ tsp baking soda
- ½ tsp sea salt
- ¼ cup coconut oil or butter, melted and cooled
- 3 eggs
- ¼ cup honey
- 2 tsp pure vanilla
- 1 cup raw pecans, roughly chopped or any other raw nut
- ¼ cup raw pumpkin or sunflower seeds or a combination
- ½ cup craisins or raisins or your choice of dried fruit
- ½ cup unsweetened coconut
- ¼ cup chocolate chips
- ~¼ cup water (depending on the consistency of the batter
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger or allspice (ginger is strong)
Instructions
Preheat oven to 350 degrees.
Makes approximately 18 cookies.
Mix almond and coconut flours, spices, baking soda and salt.
In another bowl (or with mixer) whisk oil and honey until creamy. Add eggs and vanilla. Add dry mixture, then nuts, dried fruit, coconut and chocolate chips. The mixture should be very thick. Add approximately 1/4 cup of water to the batter if it is too thick and does not hold together.
Drop by the tablespoon onto ungreased baking sheet. Flatten with a fork.
Bake for 9 to 13 minutes or until slightly brown but still very soft. Cool for several minutes before transferring to rack.
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