Yay, cookies for breakfast!!
These are a delicious, quick breakfast option that can easily be eaten on the go, or just as a yummy snack. They are very filling!
I found the recipe for “The Ultimate Breakfast Cookie” and needed to change it a bit because my sister-in-law is allergic to bananas. I couldn’t make cookies for breakfast that she couldn’t enjoy, I would’ve felt terrible!
Typically, bananas are a substitute for eggs and butter, so I played around with the recipe and figured out how to make it without bananas. I’m including parts of the original recipe in parentheses in case you prefer to make it with bananas, or applesauce.
I added more cinnamon, so they are quite “cinnamony”, if you don’t love cinnamon like I do, only use one tablespoon. I also used sunflower seed flour instead of almond flour, so they had more of a “seedy” taste, if you don’t want that, use almond flour.
Finally, don’t let the shredded coconut be a turn off. I’m not a huge fan of coconut flavor but didn’t find it over powering, if anything I tasted a lot of cinnamon!
Makes about 12-16 medium size cookies Prep time: 15 minutes Cook time: 15 minutes
- 3 eggs (2-3 bananas, mashed, you are looking for about 1 cup, or 1 cup applesauce)
- 4 TBSP of butter, softened
- 4 TBSP of maple syrup
- 1 tsp vanilla
- 2 TBSP cinnamon
- 1/4 cup coconut flour
- 1/4 cup tapioca flour or 1/2 cup arrowroot flour
- 1/4 cup white rice flour (If you are grain free, use 1/4 cup almond flour, sunflower seed flour or another 1/4 cup tapioca flour)
- 1/2 cup peanut butter, almond butter, or sunflower butter
- 1/2 cup almond flour or sunflower seed flour
- 2 tsp aluminum free baking powder
- 3/4 cup shredded coconut
- 1 cup raisins, dried cranberries, or other dried fruit
Preheat oven to 350. Add everything to a medium size bowl and combine, mixing well.
Make two inch size balls and flatten on baking sheet. Bake for 15 minutes. Let cool for 10 minutes.
Enjoy with a big glass of raw milk 🙂