Breakfast Cookies
As kids we were always told that cookies were not an acceptable meal for breakfast. I'd like to know who made up that rule, and then tell them that I'm breaking it.
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Ingredients
¼ cup coconut flour
½ cup almond butter
6 pitted dried dates, soaked in warm water for 15 minutes
¾ cups shredded coconut
½ cup unsweetened applesauce
2 medium eggs (See notes for egg free alternative)*
½ TBSP cinnamon
1 tsp vanilla
¼ tsp salt
½ tsp baking soda
2 TBSP dried unsweetened dark cherries
2 TBSP chopped walnuts
3 TBSP currants
28 grams coconut flour
120 grams almond butter
6 pitted dried dates, soaked in warm water for 15 minutes
60 grams shredded coconut
125 grams unsweetened applesauce
2 medium eggs (See notes for egg free alternative)*
½ TBSP (7.5 ml) cinnamon
1 tsp (5 ml) vanilla
¼ tsp (1.25 ml) salt
½ tsp (2.5 ml) baking soda
2 TBSP (30 ml)dried unsweetened dark cherries
2 TBSP (30 ml) chopped walnuts
3 TBSP (45 ml) currants
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Instructions
- Preheat your oven to 350°F (180°C) degrees.
- If you’re doing the egg-free version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
- Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.
- Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
- Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
- Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with parchment paper.
- Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
- Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
Nutritional Info
Storage
Notes
If you want to make this recipe egg-free use 2 tablespoons finely ground flaxseed + 5 tablespoons warm water instead of the eggs. However, flax-seed is not SCD compliant.
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