Paleo Breakfast Cookies
1 1/4 cups (150 g) raw nuts and seeds (I used a combination of cashews, sliced almonds and raw pumpkin seeds), roughly chopped (can substitute an equal amount, by weight, of another raw nut)
1 cup (80 g) raw coconut flakes
1 1/2 cups (168 g) blanched finely ground almond flour*
3 tablespoons (24 g) coconut flour*
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount granulated sugar)
4 tablespoons (48 g) virgin coconut oil (can substitute an equal amount of unsalted butter if you don’t need to be dairy-free), melted and cooled
2 eggs (100 g, weighed out of shell) at room temperature, beaten
4 tablespoons (84 g) honey
2 teaspoons pure vanilla extract
2 to 3 ounces dairy-free chocolate chips (optional)
*I order blanched almond flour and coconut flour exclusively 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 set it aside. Place the raw nuts and coconut flakes on a separate rimmed baking sheet in a single layer and place in the preheated oven. Bake until lightly toasted, about 10 minutes. Remove from the oven and set aside to cool briefly.
In a large bowl, place the almond flour, coconut flour, 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 be very soft. Add the toasted nuts and coconut flakes, and mix until they are evenly distributed throughout the dough. Allow the dough to sit until it begins to firm up so it will be easier to handle (about 5 minutes).
Divide the dough into 12 equal portions, each about 4 tablespoons in volume, about 2 inches apart from one another. With wet hands, shape each portion into a ball, return to the baking sheet and then press into a disk about ½ inch thick. Scatter 5 or 6 of the optional chocolate chips on top of each disk and press gently to help them adhere.
Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges, about 12 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely.
This recipe was first published on the blog in 2013. I have updated the recipe and method, and added new photographs.