Breakfast Cookies

Cookies for breakfast? Say what?? Oh yes! But not just any cookie! These little breakfast beauties are Andrea-approved because they are made with whole ingredients like spelt flour (buckwheat flour, if you’re gluten free), chia seeds, pumpkin seeds, dates, and coconut. Did I mention they are super yummy??  😀 

It’s no secret that I love to bake (I like to know what I’m eating, ingredients and all!). I actually created these fulfilling breakfast cookies years ago – before I had to switch to a gluten-free diet; the original recipe was with spelt flour. If you use a gluten-free flour like buckwheat flour, cassava flour, or even a Paleo grain free mix like this one from Bob’s Red Mill, you wouldn’t tell a difference. That’s how awesomely versatile this recipe is!

These are perfect for a grab-and-go breakfast morning, or if you are an early exerciser and need a boost before you hit the gym (and a quieter breakfast than a smoothie  😀 ) this is the perfect stand-in! Enjoy!!

Breakfast Cookies

Andrea Hill

A whole lotta goodness packed into a little cookie!

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Ingredients

  

• 1 cup spelt flour or for gluten free: buckwheat flour, cassava flour, or paleo baking mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut palm sugar
• 1/2 cup unrefined coconut oil melted
• 1/2 cup apple butter or canned pumpkin, not pumpkin pie filling
• 2 eggs ideally at room temperature*
• 1/4 cup ground flaxseed or chia seeds
• 1 teaspoon pure vanilla extract
• 1/4 cup chia seeds or pumpkin seeds
• 1 cup rolled oats
• 1/3 cup unsweetened shredded coconut
• 1/2 cup chopped dates or dried cranberries or goji berries
• 1 cup chopped pecans or walnuts

Instructions

 

• Preheat oven to 350 degrees F.
• Combine spelt flour (or gluten-free buckwheat flour), baking soda, baking powder, and salt. Set aside.
• In a separate bowl, combine oil, coconut sugar, and apple butter. Add the eggs, flax or chia seeds, and vanilla. Stir and combine with flour mixture.
• Add the rest of the ingredients.
• Use an medium ice-cream scoop to measure out the cookie. Bake 20-22 minutes.

Notes

*If you've never baked with both coconut oil and eggs combined before, know that unless the eggs are at room temperature, they will transform your cookie batter into a solid mess that you can't stir! (ask me how I know this!) Melting the coconut oil helps to prevent this from happening, especially if you are short on time and use cold eggs from right out of the fridge.