Just in time for back-to-school, here's a gluten free, high protein breakfast cookie recipe!
- 5 cups blanched almond flour (I use Honeyville - which they've had at Costco lately)
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 package (2 sticks) of Kerrygold butter, melted
- 1-2 cups rapadura or 1 cup honey
- 3 eggs
- 2 tablespoon vanilla extract
- 2 cups shredded coconut
- 2 cups raisins
- Preheat your oven to 350°F
- Combine first four ingredients and rapadura (if using rapadura) in a bowl and mix with a wooden spoon.
- Add the wet ingredients, coconut and raisins and mix well (I used my hands at the end to make sure it was well mixed).
- Shape cookies into 1 1/2" balls, and flatten slightly. Freeze on cookie sheets for ten minutes.
- Bake at 350°F for 15-20 minutes. If you want them crunchier (these are chewy), turn off the oven and leave a little longer - 5-10 minutes.
- Cool slightly and remove from cookies sheet to cooling rack.
- Makes about 36 cookies/3 dozen
