Since we’ve arrived at the lucky number 13 …day 13, that is, of our 30-day challenge …I’d say that we’ve earned ourselves a treat. A grain-free, low-carb, gluten-free healthy treat, but a delicious treat nonetheless.
These Low-Carb Breakfast Cookies are so packed with flavor and texture, you’ll find it hard to believe that they are actually good for you. Bake up a batch and grab one on-the-go …whenever the need arises.
Pick your favorite raw nuts and seeds and roughly chop the larger pieces along with the raw coconut flakes. I used the same combo that is recommended by the author of this recipe, Nicole Hunn of Gluten Free on a Shoestring.
She suggests a combination of raw cashews, sliced almonds, and raw pumpkin seeds. Since I always have a digital food scale handy while I’m baking, I made a note of the weight of each ingredient. I want to be sure I’m able to repeat the delicious outcome.
- I used 95 grams of cashews, 30 grams of pumpkin seeds & 25 grams of almond slices.
- Use whatever nuts and seeds you prefer …just keep the weight at around 150 grams.
- If you don’t have a scale, the total volume should be 1 1/4 cups.
Once the larger pieces are chopped up, mix it all up on a dry baking sheet in a single layer and bake for about 10 minutes until lightly toasted.
While that’s in the oven, let’s get started on the batter. Wait til you see how it comes together so easily. All in one large bowl.
All of it mixed by hand – no mixer – no blender – no food processor. Gotta love it.
- In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar
- Whisk to combine well.
- Add the melted butter, beaten eggs, honey & vanilla.
- Mix to combine well.
- The dough will be very soft.
- Add the toasted nuts and coconut flakes.
- Mix until they’re evenly distributed throughout the dough.
- Allow the dough to sit until it begins to firm up so it will be easier to handle (about 5 minutes).
- Divide the dough into 15 equal portions.
- Each should be about 2 to 3 tablespoons in volume.
- Place them about 2 inches apart from one another on prepared baking sheet.
- With wet hands, shape each portion into a ball & return it to the baking sheet.
- Press each sphere into a disk about ½ inch thick.
Scatter 5 or 6 of the optional chocolate chips on top of each disk and press gently to help them adhere.
The chocolate chips are placed on top and pressed in a bit…once each ball of batter is flattened to form a cookie. The chips are totally optional but if there’s an excuse to add dark chocolate to my cookie, I’m all in.
Be careful not to overbake your cookies, so that they don’t get too dry. The top of each cookie will have a subtle golden tone, but if you’re not sure, the bottom of each will most certainly show that they are done.
Let the cookies cool on the tray for at least 10 minutes to be sure they are fully set. Then carefully transfer them to a wire rack to cool completely.
low-carb breakfast (or anytime) cookies
Adapted from Nicole Hunn of Gluten Free on a Shoestring
Low-carb, grain-free, gluten-free snack loaded with nutrition and deliciousness.
Ingredients
- 1 1/4 cups raw nuts and seeds, roughly chopped (cashews, sliced almonds, pumpkin seeds or any combo to equal 150 grams)
- 1 cup raw coconut flakes (80 grams)
- 1 1/2 cups blanched almond flour (168 grams)
- 3 tablespoons coconut flour (24 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons coconut palm sugar (24 grams)
- 4 tablespoons unsalted butter, melted & cooled
- 2 large eggs, beaten (at room temperature)
- 4 tablespoons honey (84 grams)
- 2 teaspoons pure vanilla extract
- 3 ounces dark chocolate chips (optional)
Instructions
-
Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
-
Place the raw nuts and coconut flakes on a separate rimmed baking sheet in a single layer and place in the preheated oven. Bake until lightly toasted, about 10 minutes. Remove from the oven and set aside to cool briefly.
-
In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted butter, beaten eggs, honey and vanilla, and mix to combine well. The dough will be very soft. Add the toasted nuts and coconut flakes, and mix until they are evenly distributed throughout the dough. Allow the dough to sit until it begins to firm up so it will be easier to handle (about 5 minutes).
-
Divide the dough into 15 equal portions, each about 2-3 tablespoons in volume, about 2 inches apart from one another. With wet hands, shape each portion into a ball, return to the baking sheet and then press into a disk about ½ inch thick. Scatter 5 or 6 of the optional chocolate chips on top of each disk and press gently to help them adhere.
-
Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges, about 12 minutes. Remove the tray from the oven and allow the cookies to cool on the baking sheet until firm (about 10 minutes) before transferring them to a wire rack to cool completely.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
Wow love this post . nice recipe
Thank you so much!
Wow these are wonderful recipe.