Saturday, July 26, 2014

Breakfast Cookies

Full of energy...but not too filling!

Let's face it...what kid is not going to be happy if handed a cookie for breakfast? With these, you can get the points for being a cool mom, but also be confident that your kids are eating for health.

As far as adults go, why not enjoy a cookie for breakfast?  I like to have a nutritious and delicious green smoothie for breakfast and most days it lasts me until noon.  However, some days, I find that I have an empty feeling mid-morning and I want a little something that will put a feeling of fullness into my belly.  These breakfast "cookies" are the perfect thing.  They are nutritious and help push me through the morning without spoiling my appetite for lunch.

The "cookies" are grain-free and sugar-free.  I used butter in mine, but you could just as easily substitute coconut oil for the butter and then they would be dairy-free too.  I've added pecans, dried cherries and chocolate chips to these, but feel free to substitute in your favorite fruits and nuts or to leave out the chocolate, if you wish.

Breakfast Cookies

Combine all dry ingredients in a bowl:
1 cup chopped pecans
1/2 cup flaxmeal
1/2 cup fine coconut flour (I used Coconut Secret Raw Coconut Flour)
2 T stevia
2 t baking powder
1/2 t baking soda
1/4 t xanthan gum
1/2 t sea salt
1/2 t cinnamon
fresh grated orange zest from 1 orange or 1/2 t dried grated orange rind

In a mixer with a paddle blade combine together:
1 stick of organic butter or 1/2 cup of coconut oil
1/4 cup coconut nectar
1/2 cup coconut milk yogurt or regular yogurt if preferred
1 egg

Add the dry ingredients into the wet ingredients in the mixer bowl and combine.  Then add in the following:
1/2 cup dried cherries
1/2 cup Enjoy Life mini chips
1/4 cup coconut shreds

Scoop the mixture using a medium sized spring release scoop and drop onto a cookie sheet that has been topped with a Silpat.  Bake at 375 degrees for 15-17 minutes.  Makes a dozen cookies.

Spring Release Scoop

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