These grain-free coconut breakfast cookies basically guarantee a happy morning. Make a batch of Pamela Salzman’s cookies ahead of time and pair with matcha for an ideal A.M….
Dessert for Breakfast? There’s no dreamier way to start the day, and these grain-free breakfast cookies from Pamela Salzman take the cake. Make ahead, grab, go, and stash a few extra for a mid-morning treat (you’ve made it through that first round of emails, you deserve it!)…
I am always looking for a make-ahead, nutritious option for breakfast, especially for those early mornings to-go when I am not quite hungry to eat, but I know I’ll need something soon. To jump start my day, a crave a high protein, low-sugar meal and preferably one with good fats to keep me fueled until lunchtime.
These grain-free breakfast “cookies” are my latest habit. They’re barely sweet, but they are absolutely tasty and substantial. Sometimes I’ll add dried figs, other times dried blueberries. You can definitely play around with this recipe. I also love them in the afternoon with a glass of almond milk or a cup of tea.
Grain-Free Coconut Breakfast Cookies
2 cups blanched almond flour (not almond meal)
2 Tbsp coconut flour
½ tsp baking soda
½ tsp sea salt
½ tsp ground cinnamon
2 Tbsp hemp seeds
¼ cup unsweetened shredded coconut or coconut flakes
6 Tbsp unrefined coconut oil, unsalted butter, or ghee, at room temperature
2 large eggs
4 Tbsp pure maple syrup or honey
1 tsp pure vanilla extract
¼ cup unsulphured dried fruit, such as diced dried figs or dried cranberries
¼ cup raw cacao nibs
Preheat the oven to 325 degrees. Line a large baking sheet with unbleached parchment paper or a silicone mat.
In the bowl of a mixer, combine the almond flour, coconut flour, baking soda, salt, cinnamon, hemp seeds, coconut flakes, coconut oil, eggs, maple syrup and vanilla. Mix until combined well.
Stir in the dried fruit and cacao nibs.
Take ¼ cup of the batter and dollop onto the prepared baking sheet. Bake until the cookies are golden on the outside and no longer soft on the inside, about 25 minutes. Allow to cool on the baking sheet 5-10 minutes. Then transfer to a cooking rack to cool completely. Store in an airtight container for 1 day at room temperature and up to one week in the refrigerator.
Find more of Pamela’s healthy recipes (that you’ll actually want to make) here!