Breakfast Cookies

A cookie for breakfast anyone? Yes, you can do that! I’m totally giving you permission.

I like ways you can mix up breakfast. Eggs, smoothies, breakfast cookies, muffins, yogurt and when you have more time pancakes and waffles (all grain and refined sugar free, of course). I want to give you lots of ideas and ways to get away from our SAD (standard american diet) breakfasts loaded with grains and sugars. We are taught that breakfast is bagels and cream cheese, cereal with skim milk or a granola bar and juice. I want to tell you this is not a good way to start off your day, loaded with sugars and grains. It’s so much better to start your day with foods loaded with healthy protein and fat that will keep you full and content and allow your brain to think right. We have a lot going on in our days and we need to be thinking clearly to be able to do them well. Switching what you eat will make a big difference in your day!

These cookies can be made ahead of time and used as a snack or breakfast or even part of your breakfast (like with a hardboiled egg or two if you are in a rush). They also freeze really well so you can make a double batch and can stock your freezer full.

Substitutions

These cookies are totally sugar and dairy free. The sweetener is stevia and xylitol and the oil used is coconut oil. If you don’t use or like xylitol, then you add 1 teaspoon more stevia or add 3 Tablespoons of raw honey.

 

Ingredients

1 cup almond flour

1 cup coconut flakes

½ cup walnuts pieces

½ cup raisins

1/3 cup xylitol

1 teaspoon stevia

1 teaspoon salt

½ teaspoon cinnamon

½ teaspoon baking soda

½ cup coconut oil, melted

2 eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

 

Directions

• Preheat the oven to 350 degrees
• In a large bowl add your dry ingredients: almond flour, coconut flakes, walnuts and raisins
• In a food processor add the coconut oil, xylitol and stevia and pulse to combine. While the food processor is on, add the eggs one at a time to combine them well with the coconut oil. Add the vanilla and almond extract
• Pour the wet ingredients slowly into the dry ingredients and stir to combine
• Using an ice cream scooper, scoop out the dough and put it on a cookie sheet. Bake for 20 minutes. The cookies will be large and almost be like muffin tops