Triple Almond Breakfast Cookies
¼ cup almond flour, sifted
2 T coconut flour, sifted
1 tsp coconut sugar (adjust to taste)
¼ cup almond butter
¼- ½ cup almond milk
½ cup whole almonds, divided
1 tsp cinnamon
1 tsp sea salt
1 T shredded coconut
Optional Add ins-
1 scoop of protein powder
Homemade paleo chocolate chunks
-In a small mixing bowl, add the almond flour, coconut flour, coconut sugar, cinnamon and sea salt. Add the almond butter and mix well until a crumbly batter is formed.
-Slowly add in almond milk, one tablespoon at a time, until a firm dough is formed. Add in the shredded coconut, half the whole almonds and any other mix ins as desired.
-Form into palm sized cookies and plate.Add remaining whole almonds on top and refrigerate for 2-4 hours to firm up.
These cookies are quite soft once left at room temperature- best to store them in a fridge/freezer.
ROASTED BANANA BREAKFAST COOKIES
Serves: 15 cookies
4 roasted bananas
2 cups large flake oats, gluten-free certified
¾ cup coconut milk (we use Silk)
1 Tbsp baking powder
¼ cup pepitas
¼ cup dried cranberries
½ tsp nutmeg
¼ cup enjoy life mini chips
Roasting the Bananas
Preheat oven to 400F
Place whole bananas (with the skin on) onto a parchment lined baking tray and roast for 20 minutes. Remove from oven and allow to cool completely.
Preheat oven to 350F
Place peeled, roasted bananas into a large mixing bowl and mash. Add oats, baking powder, pepitas, cranberries, nutmeg and mini chips. Stir until mixed.
Add coconut milk to dry ingredients and stir until thoroughly combined.
Using an ice cream scoop, scoop cookies onto a parchment lined cookie tray. Using a fork, flatten the top of each cookie.
Bake for 20 minutes, removed from oven and allow to cool on a wire rack.
While there is no refined sugar used in this recipe, the Enjoy Life Mini Chips do contain brown sugar. If you're trying to avoid refined sugars, I would suggest leaving these out. Cacao nibs would make a delicious swap in place of the mini chips.
Prep time does not include the necessary time to cool the roasted bananas.
Storage: These cookies will keep for up to a week in an air-tight container, stored in the fridge. Don't worry thought, I'm sure they'll be gobbled up before the week's over!
PALEO NO BAKE SUNBUTTER BARS
1 cup SunButter (can sub for almond butter or tahini- I've tried both!)
1 cup coconut flour, sifted
1 cup almond flour (NOTE- For a completely allergy free bar, substitute for oat flour)
1/2 cup coconut sugar*
1/2 tsp sea salt
1/2 tsp cinnamon
1/4-1/2 cup almond milk ((NOTE- For a completely allergy free bar, substitute for non dairy non nut milk)**
Paleo Chocolate, melted
In a large mixing bowl, combine the coconut flour, almond flour, coconut sugar, sea salt and cinnamon. Mix until combined.
Stir through the SunButter until fully incorporated. Batter should be quite crumbly.
Add the almond milk, one tablespoon at a time, until a very dense batter is formed.
Press into a lined 9 x 9 inch baking dish and press firmly.
Add the melted Paleo chocolate over it and refrigerate for at least 2 hours. Remove from pan and cut into bars.
* For sweeter bars, feel free to add some extra coconut sugar or honey/agave
** Depending on the brand of coconut flour you use, you may need more or less milk- Some brands are so absorbent, you may need a full cup.
I've tried these bars with tahini and almond butter and work really well. These don't need refrigeration and can be kept in a covered container for up to 1 week. You can use standard sugar and melted chocolate if you don't follow a paleo diet.