Yes, you heard me right: BREAKFAST COOKIES. Two of my favorite things together at last. Breakfast is hands-down my favorite meal of the day (coffee may have a lot to do with that) and it’s nice to have a baked good that isn’t a giant sugar trap to start your day. It’s also a great break from the usual breakfast contenders (cereal, oatmeal and waffles in this house). I’ve made a few breakfast cookie recipes in the past but all had mashed banana and I have one kid who despises bananas and I have to admit, I am not a banana fan either. I saw this recipe from Against All Grain and figured it was worth a shot – it would be a great snack and lunchbox item as well. These are grain-free, dairy-free and only sweetened by fruit. If you wanted to make these nut-free you could substitute sunflower seed butter for almond butter (but that stuff does not go down well in this house) and skip the walnuts. Store in the freezer and pull them out 15-20 minutes before eating. I also added chocolate chips to the recipe to be sure my kids would try them – it worked.
- 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
- ½ tablespoon cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons dried unsweetened dark cherries (I found these in the bulk section at Whole Foods)
- 2 tablespoons chopped walnuts (I honestly didn’t measure these or the currants and just threw some in…that’s how I roll)
- 3 tablespoons currants
- sprinkle of chocolate chips
- Preheat your oven to 350 degrees.
- Combine the coconut flour, almond butter and dates in a food processor. Process until well combined and the dates have broken up, about a minute.
- Add shredded coconut, applesauce, 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 a SilPat or parchment paper.
- 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.