Breakfast Cookies
A whole lotta goodness packed into a little cookie!
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.