The Perfect Paleo Breakfast Cookies

Published on July 31, 2019
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The Perfect Paleo Breakfast Cookies

The Perfect Paleo Breakfast Cookies

What you eat for breakfast makes all the difference when it comes to maintaining your energy and productivity levels throughout the day. Not only that, but skipping breakfast or eating one that isn’t filling can lead to extra snacking during the day, which can obviously lead to unwanted weight gain. It might be difficult figuring out how to make a healthy breakfast when you’re short on time before work each morning. Well, we’ve got a great solution. Breakfast cookies you can prepare on the weekend for the entire week! These make the perfect breakfast when you’re low on time since you can just grab a cookie or two before heading out to work – or even sit down and enjoy them with a cup of coffee if you have a little more time. Whichever way you choose to eat them, these delicious (and healthy!) cookies will fill you up and give you that extra boost of energy. They’re a perfect fit for the paleo diet and vegans as they’re grain-free, gluten-free, dairy-free and refined sugar-free!

What Do I Need?

  • 2 medium ripe bananas
  • 1/2 cup almond butter (feel free to substitute with peanut butter)
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped walnuts
  • 1/4 cup coconut
  • 1/4 cup raisins

How Do I Make Them?

  1. Preheat oven to 350 degrees (175 Celsius).
  2. Line 2 baking sheets with parchment paper.
  3. Slice the bananas and add them to a large bowl along with the almond butter, water, and vanilla.
  4. Beat the mixture with electric beaters until it’s mostly smooth.
  5. Add the almond flour, baking powder, cinnamon, and salt.
  6. Beat the mixture until all the ingredients are combined.
  7. Fold in the chocolate chips, walnuts, coconut, and raisins.
  8. The dough will be sticky, but drop it into 12 equal mounds on the parchment paper.
  9. Bake for 16-18 minutes, or until the bottoms are golden.
  10. After taking the cookies out of the oven, let them cool before putting them away.
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