[pinit] Clearly, I’m a big fan of the make-ahead gluten free breakfast. We’re on the go! We’re running out the door! School waits for no kid! Work beckons! Lately, I really have fallen in love with breakfast cookies (probably since I know there isn’t much sugar in them, I pack them with whole grains and they have the name “cookie” so my kids eat them without complaint). These Chocolate Paleo Breakfast Cookies are a version of the Paleo Breakfast Cookies we’ve made in the recent past, and they really do elevate the concept.
There’s no coconut flour, just blanched almond flour, this time, and I’ve gone ahead and toasted the coconut chips separately. It’s so, so simple to do that, and I find they blend better with the richness of the chocolate cookie that way.
May I suggest really packing the cookie dough tightly into rounds, and then flattening into disks? The cookies will stay together beautifully during baking, and freeze perfectly.
Remember, we’re just dabbling in Paleo. If you are not Paleo and aren’t even curious at all about it, then I promise to be back tomorrow with more of our regular fare. If you’ve been on the fence and were looking for an easy entry-point, these simple Paleo recipes for baking basics that I’ve been posting (like Paleo Donutsand Paleo Pancakes) might just be the soft landing you’ve been looking for. Either way, let’s all get along. Breakfast is served!
Like this recipe?
Prep time:Cook time:Yield:18 cookies
1 cup (80 g) raw coconut flakes
1 1/2 cups (168 g) blanched almond flour*
6 tablespoons (30 g) Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup (64 g) coconut palm sugar (can substitute an equal amount packed light brown sugar)
4 tablespoons (56 g) virgin coconut oil, melted and cooled
2 eggs (120 g, out of shell) at room temperature, beaten
1 tablespoon (21 g) honey
2 teaspoons pure vanilla extract
1/2 cup (60 g) raw pecans, roughly chopped (can substitute an equal amount, by weight, of another raw nut)
*I order blanched almond flour from nuts.com. There are other good brands of finely ground blanched almond flour, like Honeyville, but do not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. They will not work in this recipe.
Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper, and place the coconut chips on it in an even layer. Place in the center of the preheated oven and bake for about 3 minutes, or until the coconut is fragrant and lightly golden brown on the edges. Transfer the toasted coconut chips to a small bowl, and set the lined baking sheet aside. Raise the oven temperature to 325°F.
In a large bowl, place the almond flour, cocoa powder, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will come together, and will be soft but thick. Add the pecans and the toasted coconut, and mix until they are evenly distributed throughout the dough.
Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. Roll the dough tightly into balls between wet palms, and then press into round disks about ½ inch high.
Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, slightly cracked on top and set in the center (about 12 minutes). Remove the cookies from the oven and allow to cool on the baking sheet until firm (at least 10 minutes) before transferring to a wire rack to cool completely. I store completely cooled cookies in a freezer-safe container, in the freezer, and allow to thaw for only a few minutes on the counter before serving. They don’t freeze completely solid.