Paleo Breakfast Cookies (Vegan, Grain-Free)

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It’s no secret that I love baked goods and any form of cookie. So, these gut-friendly paleo breakfast cookies are my new best friend! I make a huge batch of them at a time because they are so hearty and satisfying. That’s something I found really difficult to find when switching my diet. I felt like I could only eat copious amounts of veggies but they would never fully satisfy me. That’s when I started experimenting with baked goods like these and other bready type things.  I also love to pull one out to enjoy when I get jealous of people around me enjoying something my body can’t tolerate. I’m always searching for and focusing on all that I CAN eat and truly enjoying it. I hope you all enjoy these as much as I do!

Further Food Nutritionist Commentary:

Adding Medjool dates to your favourite dessert could be a game-changer. Medjool dates are rich in natural sugars, fiber, and several vitamins and minerals. Medjool dates are also a rich source of antioxidants, which help fight damage caused by unstable molecules called free radicals. They also contain a small amount of calcium and are a decent source of potassium, manganese, and copper, all of which are important nutrients for bone health.

By Nicole Luang

Paleo Breakfast Cookies (Vegan, Grain-Free)

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 16 cookies

Ingredients

1 cup almond meal
1 cup Medjool dates soft and pitted
1/2 cup almond butter or nut butter of choice
1/2 cup pumpkin seeds
1 1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 cup coconut flakes for topping

Instructions

  1. Preheat oven to 315°F.
  2. Line a cookie tray and set aside.
  3. Add all ingredients (except coconut flakes) to the blender and process until it forms a cookie dough. The dough will be slightly crumbly.
  4. Transfer mixture into a large bowl and fold in the coconut flakes. Use hands to make sure dough is well combined. If unable to form a ball with the dough, add 1 tbsp of water at a time and blend until a consistency where a ball can be formed.
  5. Roll the dough into 16 balls and place onto prepared tray. Press each cookie ball with something flat or your hand to slightly flatten the cookies.
  6. Bake for 13-15 minutes or until the edges of cookies look golden brown.
Preheat oven to 315°F. Line a cookie tray and set aside. Add all ingredients (except coconut flakes) to the blender and process until it forms a cookie dough. The dough will be slightly crumbly. Transfer mixture into a large bowl and fold in the coconut flakes. Use hands to make sure dough is well combined. If unable to form a ball with the dough, add 1 tbsp of water at a time and blend until a consistency where a ball can be formed. Roll the dough into 16 balls and place onto prepared tray. Press each cookie ball with something flat or your hand to slightly flatten the cookies. Bake for 13-15 minutes or until the edges of cookies look golden brown.

Nutrition Information

Per Serving: Calories: 192; Total Fat: 14 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 53 mg; Potassium: 42 mg; Carbohydrate: 14 g; Fiber: 2 g; Sugar: 9 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 6%; Calcium: 2%

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