Sunday, September 1, 2013

Breakfast Cookies

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
  1. Preheat your oven to 350°F
  2. Combine first four ingredients and rapadura (if using rapadura) in a bowl and mix with a wooden spoon.
  3. Add the wet ingredients, coconut and raisins and mix well (I used my hands at the end to make sure it was well mixed).
  4. Shape cookies into 1 1/2" balls, and flatten slightly.  Freeze on cookie sheets for ten minutes.  
  5. 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.
  6. Cool slightly and remove from cookies sheet to cooling rack.
  7. Makes about 36 cookies/3 dozen