C’mon. Admit it. You love the idea of cookies for breakfast. What's not to love?? It feels sneaky and indulgent…everything SCD typically is not. Breakfast cookies are the ultimate nose-thumb at a restricted diet. And proof that eating healthy does not have to be boring or bland. Plus, if you're feeding these to your child, think of the smiles you'll get for "letting" them have cookies for breakfast. :)
This customizable recipe is adapted from this breakfast cookie recipe that I found on The Simple Mom’s blog when we started the SCD last fall. With a few tweaks, it became a fast favorite and has been in regular rotation at our house ever since. I like this recipe because it is so easy, you literally can’t mess it up. And with flexible ingredients, you never have to worry about getting bored...it's easy to adapt to whatever you have on hand.
These cookies also freeze extremely well and need only be popped in the toaster to warm. I like to serve them with a couple of homemade breakfast sausages, fresh fruit, cheese, sometimes an egg and usually with an SCD yogurt smoothie. They’re also dreamy crumbled over buttery caramelized bananas.
Below is my adapted version of the original recipe, followed by notes about how easily you can customize the recipe to your taste, dietary needs or seasonal whims:
¾ cup unsweetened coconut, shredded
½ cup almond meal
¼ cup coconut flour
1 T. cinnamon
½ t. baking soda
¼ t. salt
1 mashed ripe banana or 1 cup applesauce
2-4 T. honey
2 T. butter or coconut oil, melted
1 t. vanilla extract
½ c. craisins (or other dried fruit or nuts, chopped)
1. Mix everything in one bowl.
2. Spoon onto a parchment lined cookie sheet (I use an ice cream scoop for this) and bake at 375 for 12-15 min.
- I have used all kinds of fruit sauces, butters and purees in place of applesauce…my personal favorite was spiced peach butter. Flavors I've yet to try, but am planning to...pureed mango, cherry butter, raspberry applesauce and pumpkin.
- You can substitute any nut or seed flour you like. I have made these with cashew flour and pumpkin seed flours…both were delicious. (I grind my own pumpkin seed flour from raw seeds in my Cuisinart…nothing fancy.) This recipe also works perfectly with the cheaper, coarser almond flour/meals, so you can save your spendy fine blanched almond flour for more delicate desserts.
- You can omit the coconut flour if you want, but will need to add extra nut flour and/or shredded coconut to get the batter to a nice thick consistency.
- Feel free to play with the spices…try adding nutmeg, cloves, allspice or pumpkin pie spice.
- I wing it with the honey depending on the fruit I’m using…you should also factor in how sweet you want the cookies.
- Choose your favorite oil…butter, coconut or grapeseed all work interchangeably.
- Think about other flavors besides vanilla. I once used Citrus Bliss essential oil that was amazing. Lemon and almond are also wonderful.
- Have fun customizing your add-ins. My favorites are craisins and dried apricots because I love the tartness and the chew, but any chopped dried fruit or nuts will work. OR feel free to leave them out altogether. My daughter actually prefers the cookies without add-ins.
- Because I always freeze these to reheat in the toaster oven, I tend to just slightly undercook them, so that when I toast them later they don’t burn. This results in a more cake-y cookie, whereas if you cook them fully, they are more chewy. I find that after toasting, they are just perfect.
- Be sure to make a double batch and then you won't have to worry about running out as quickly. You can bake once and eat for a month.
So that's the cookie. I hope you have fun with it. I'd love to hear how you mix it up, so feel free to leave comments or links below. Thanks so much for stopping by and be sure to check back soon for more easy peasy breakfast ideas. XOXO, Cindi
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