Paleo Breakfast Cookies

I don’t know about you, but I’m all about the make-ahead breakfast for weekday mornings. Well, I do know about some of you, that you’re all about that too since I’ve been doing hearty make-ahead breakfast recipes on the blog forever and a day.

I need to fill my children up with something that will keep them going all morning long, plus I don’t want to fight first thing in the morning, nor do I want to beg (“please just eat because we have to GO!”). And I’m just not waking up any earlier to make a hot breakfast at 6:00 a.m.

Enter Paleo Breakfast Cookies: make-ahead, packed with protein, fiber, good fat and vitamins, with no refined sugar. And they’re just sweet enough to overcome any I’m-just-not-hungry-this-morning objections. School morning breakfast. Done.

INGREDIENTS

1. 1 1/4 cups (150 g) raw nuts and seeds (I used a combination of cashews, sliced almonds and raw pumpkin seeds), roughly chopped (can substitute an equal amount, by weight, of another raw nut)
2. 1 cup (80 g) raw coconut flakes
3. 1 1/2 cups (168 g) blanched finely ground almond flour*
4. 3 tablespoons (24 g) coconut flour*
5. 3/4 teaspoon baking soda
6. 1/2 teaspoon kosher salt
7. 2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount granulated sugar)
8. 4 tablespoons (48 g) virgin coconut oil (can substitute an equal amount of unsalted butter if you don’t need to be dairy-free), melted and cooled
9. 2 eggs (100 g, weighed out of shell) at room temperature, beaten
10. 4 tablespoons (84 g) honey
11. 2 teaspoons pure vanilla extract
12. 2 to 3 ounces dairy-free chocolate chips (optional)

*I order blanched almond flour and coconut flour exclusively from nuts.com. There are other good brands of finely ground blanched almond flour, like Honeyville, but do not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. They will not work in this recipe.
DIRECTIONS

1. Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Place the raw nuts and coconut flakes on a separate rimmed baking sheet in a single layer and place in the preheated oven. Bake until lightly toasted, about 10 minutes. Remove from the oven and set aside to cool briefly.
2. In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will be very soft. Add the toasted nuts and coconut flakes, and mix until they are evenly distributed throughout the dough. Allow the dough to sit until it begins to firm up so it will be easier to handle (about 5 minutes).
3. ........................................

for full recipes please see : glutenfreeonashoestring.com

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