Cooking and Serving: 37 minutes | 12 cookies
Ingredients
1 ¼ cups (150 g) raw nuts and seeds, (I used a combination of cashews | 1 ½ cups (168 g) blanched finely ground almond flour, (See Recipe Notes) | 3 tablespoons (2 g) coconut flour
Description
Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 12 cookies
Ingredients
1 ¼ cups (150 g) raw nuts and seeds, (I used a combination of cashews
1 ½ cups (168 g) blanched finely ground almond flour, (See Recipe Notes)
3 tablespoons (2 g) coconut flour
¾ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons (24 g) coconut palm sugar, (can substitute an equal amount
4 tablespoons (48 g) virgin coconut oil, melted and cooled
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
4 tablespoons (84 g) honey
2 teaspoons pure vanilla extract
3 ounces dairy-free chocolate chips, (optional)
Instructions
The dough will be very soft
Add the toasted nuts and coconut flakes, and mix until they are evenly.
distributed throughout the dough.
Allow the dough to sit until it begins to firm up so it will be easier to.
handle (about 5 minutes).
Divide the dough into 12 equal portions, each about 4 tablespoons in volume,.
about 2 inches apart from one another.
With wet hands, shape each portion into a ball, return to the baking sheet.
and then press into a disk about ½ inch thick.
Scatter 5 or 6 of the optional chocolate chips on top of each disk and press.
gently to help them adhere.
Place the baking sheet in the center of the preheated oven and bake until the.
cookies are puffed, pale golden all over and brown around the edges, about 12.
Remove the cookies from the oven and allow to cool on the baking sheet until.
firm (about 10 minutes) before transferring to a wire rack to cool.
The dough will be very soft
Add the toasted nuts and coconut flakes, and mix until they are evenly.
distributed throughout the dough.
Allow the dough to sit until it begins to firm up so it will be easier to.
handle (about 5 minutes).
Divide the dough into 12 equal portions, each about 4 tablespoons in volume,.
about 2 inches apart from one another.
With wet hands, shape each portion into a ball, return to the baking sheet.
and then press into a disk about ½ inch thick.
Scatter 5 or 6 of the optional chocolate chips on top of each disk and press.
gently to help them adhere.
Place the baking sheet in the center of the preheated oven and bake until the.
cookies are puffed, pale golden all over and brown around the edges, about 12.
Remove the cookies from the oven and allow to cool on the baking sheet until.
firm (about 10 minutes) before transferring to a wire rack to cool.
Notes
to help you navigate the world of Paleo flours in general, and this recipe
This recipe calls for finely ground, blanched almond flour. Blanched almonds are
raw almonds that have had their skins removed. Finely ground almond flour is not
the same as almond meal, which is usually made from whole almonds that haven’t
been blanched and is much more coarsely ground.
In baking, especially in Paleo baking
, you’ll need the finely
ground, blanched kind of almond flour, and never almond meal. Much like baking
with superfine white rice flour
conventional gluten free baking, for the almond flour to mix completely with the
other ingredients in a baking recipe, it must be finely ground.
If you can’t have almonds, you can try cashew flour. Cashews don’t have skins,
so they don’t have to be blanched. Just raw cashew flour that’s been finely
ground will work in place of almond flour. If you can’t have nuts at all, you
can try sunflower seed flour, but it tends to react with baking soda and baking
powder to give baked goods a green color. It’s not harmful, though!
You can use any combination of nuts and seeds you like. If you can’t have nuts,
and are making these cookies with sunflower seed flour, try using seeds and
Coconut flour is made from the pulp of the coconut that’s been dried and ground.
It’s very soft and powdery, and it may look like other baking flours. But it’s
entirely unique and has no known 1:1 substitute. There are only 3 tablespoons of
coconut flour in this recipe, but they give the cookies a lot of structure and
A dark, granulated unrefined sugar, coconut palm sugar has a relatively
distinctive, deep taste. It’s more analogous to refined brown sugar than the
granulated sugar in flavor, but it’s dry like granulated sugar. You can replace
it in this recipe with white granulated sugar if you don’t mind using a refined
Coconut oil is a soft solid at room temperature, and can be easily replaced with
Spectrum brand nonhydrogenated vegetable shortening if you prefer.
Since there are only two eggs in this recipe, each should be able to be replaced
with one “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm
water, mixed and allowed to gel). I haven’t tried it, though, so you’ll have to
Since maple syrup is much thinner than honey, it isn’t necessarily the perfect
1:1 substitute in this recipe for honey, but it’s your best bet if you can’t
have honey. You might have to adjust the moisture balance of the recipe with
another 1/4 teaspoonful of coconut flour, for example.
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PALEO BREAKFAST COOKIES
Prep Time: 15 minutes mins
Cook Time: 22 minutes mins
These grain free Paleo breakfast cookies are packed with nuts, seeds, coconut
chips, and just a few chocolate chips. So hearty!
* 1 ¼ cups (150 g) raw nuts and seeds, (I used a combination of cashews
sliced almonds and raw pumpkin seeds), roughly chopped (can substitute an
equal amount, * 1 cup (80 g) raw coconut flakes
* 3 tablespoons (2 g) coconut flour
* ¾ teaspoon baking soda
* ½ teaspoon kosher salt
* 2 tablespoons (24 g) coconut palm sugar, (can substitute an equal amount
* 4 tablespoons (48 g) virgin coconut oil, melted and cooled
* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
* 4 tablespoons (84 g) honey
* 2 teaspoons pure vanilla extract
* 3 ounces dairy-free chocolate chips, (optional)
* Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached
parchment paper and set it aside.
* Place the raw nuts and coconut flakes on a separate rimmed baking sheet in a
single layer and place in the preheated oven. Bake until lightly toasted,
* Remove from the oven and set aside to cool briefly.
* In a large bowl, place the almond flour, coconut flour, baking soda, salt and
coconut palm sugar, and whisk to combine well.
* Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well.
The dough will be very soft.
* Add the toasted nuts and coconut flakes, and mix until they are evenly
distributed throughout the dough.
* Allow the dough to sit until it begins to firm up so it will be easier to
handle (about 5 minutes).
* Divide the dough into 12 equal portions, each about 4 tablespoons in volume,
about 2 inches apart from one another.
* With wet hands, shape each portion into a ball, return to the baking sheet
and then press into a disk about ½ inch thick.
* Scatter 5 or 6 of the optional chocolate chips on top of each disk and press
gently to help them adhere.
* Place the baking sheet in the center of the preheated oven and bake until the
cookies are puffed, pale golden all over and brown around the edges, about 12
* Remove the cookies from the oven and allow to cool on the baking sheet until
firm (about 10 minutes) before transferring to a wire rack to cool
I order blanched almond flour and coconut flour exclusively from nuts.com. There
are other good brands of finely ground blanched almond flour, like Honeyville,
but do not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. They
will not work in this recipe.
Nutrition information is automatically calculated, so should only be used as an