April 10, 2016

Breakfast Cookies

Cookies for breakfast? Yes please! These “cookies” are more like a Cliff bar texture (a little less chewy) and make an excellent breakfast or snack. They are great to keep in the freezer and you can adjust the flavors however you want. They are free of added sugars and full of healthy fats and fiber from nuts, seeds and coconut.

Tips and Tricks: You do need a food processor for this recipe. I buy the individually portioned all-natural and unsweetened applesauce cups, which work great if you don’t regularly eat applesauce. I do the same with juice boxes and cheaper wines for cooking. If you have a BJ’s card, the coconut flour is an excellent deal, there.

The ingredients I used are below. I made a few substitutions to the original recipe (added chocolate and almond extract), which you can see HERE


  • ¼ cup coconut flour
  • ½ cup sunflower seed butter (Trader Joes) or any other kind of nut butter
  • 4 pitted dried dates, soaked in warm water for 5 minutes (Trader Joes)
  • ¾ cups shredded coconut
  • ½ cup unsweetened applesauce
  • 2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
  • ½ tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons dried unsweetened dark cherries
  • 2 tablespoons chopped walnuts
  • 3 tablespoons chopped extra dark chocolate



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