Gluten-Free Breakfast Cookies Recipe

Ditch the cereal, we’ve found a better way to do breakfast. With just three grams of sugar, these nutrient-packed breakfast cookies won’t leave you with the inevitable sugar crash you’d get from starting your day with a sweet cereal. Almonds and walnuts deliver a dose of vitamin E and healthy fats, while flax meal is a rich source of fiber and omega-3s. Fill your cups with milk or yogurt and seasonal berries and you’ll be fueled for taking on the day. Gluten-free and paleo cookie monsters can enjoy these breakfast cups, too, since they have no refined flour.

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Paleo Breakfast Cookies Recipe

Photo by Alexa Schrim

Gluten-Free Breakfast Cookies Recipe

Serves: 12

Prep time: 15 minutes
Cook time: 15 minutes

The Skinny

Per cookie:

  • 184 cal
  • 15 g fat (7 g sat)
  • 12 g carbs
  • 104 mg sodium
  • 3 g fiber
  • 3 g sugar
  • 3 g protein

Ingredients

1/2 cup almonds
1/2 cup walnuts
1 cup unsweetened coconut flakes
1/2 cup flax meal
3 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup coconut oil
1/3 cup coconut sugar
1 banana, mashed
2 teaspoon vanilla extract

Toppings:
Almond milk (or use another milk alternative or dairy milk )
Seasonal berries (raspberries, blackberries or blueberries)

Preparation

  1. Preheat oven to 350°F. Prepare a muffin tin by coating it with coconut oil.
  2. In a food processor, add almonds, walnuts and unsweetened coconut flakes. Grind until finely chopped.
  3. Transfer mixture to a large bowl and add flax meal, cinnamon, nutmeg and salt. Mix well.
  4. In a separate bowl, melt the coconut oil. Add coconut sugar and mix until smooth. Next, add in banana and vanilla extract and mix well.
  5. Pour wet ingredients into the bowl with the dry mixture and blend thoroughly.
  6. Using your hands, separate the mix into 12 equal parts and place your cookie dough in the muffin tins.
  7. Once in the muffin tins, use your fingers to press a small indent into the center of each ball of dough, making a well.
  8. Bake for 10 to 15 minutes. Remove tray from the oven and let it cool before slipping a knife between the cookies and the tin and carefully working around the edges to remove the cookies.
  9. To serve, fill cookies with almond milk and berries. You can also use yogurt in place of milk.
  10. Store in an airtight container in the refrigerator for up to a week.

For more recipes from Alexa, visit Simple Roots Wellness.

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