Nut-Free Breakfast Cookies

These nut-free, grain-free breakfast cookies are deceptively healthy! Made without bananas, and paleo-approved, these gluten-free breakfast cookies are soft, chewy, and loaded with fuel.

Course Breakfast, Snack

Cuisine American

Prep Time 5

Cook Time 12

Cooling time 30

Total Time 55

Servings

Calories 146kcal

Author Shelby Stover

Equipment

Silicone baking mat

Ingredients

⅓ cup Sunbutter
1.5 tbs avocado oil
¼ cup hemp milk or any dairy-free milk
1 tbs coconut flour
¼ cup hemp hearts
2 tbs chia seeds
⅓ cup coconut shredded
⅓ cup dried fruit
¼ cup mini chocolate chips use Enjoy life for paleo-friendly
2 tbs maple syrup

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, whisk together all the dry ingredients.
Pour the wet ingredients into the dry ingredients one by one. Mix well.
Let sit for 1-2 minutes for the coconut flour to absorb. They will look wet still.
Portion out the cookies onto a silicone baking sheet using a trigger ice cream scoop. Once portioned, press them down slightly. The cookies do not change shape much.
Bake for 12-13 minutes. Turn the oven off and let them cool for 30 minutes inside.

Video

Notes

Grab all the ingredients from my Pantry Staples.
The recipe makes 11-13 cookies, depending on your ice cream scoop. Nutrition is based on 11.
Make sure not to substitute coconut oil for avocado oil as it will alter the texture of the cookies since coconut oil firms up once cooled.
The cookies don't expand much and will maintain the shape you have them in before baking.
Coming out of the oven, they won't hold together; you need to let them sit afterwards for a good thirty minutes for them to firm up.
Note: There is a slight discrepancy between the photos and the video of the breakfast cookies. I tweaked the portions slightly, and given that there is no baking soda, the texture is different.

Nutrition