As kids we were always told that cookies were not an acceptable meal for breakfast. I’d like to know who made up that rule, and then tell them that I’m breaking it.
I let my 18 month old eat these cookies for breakfast. They’re made with all natural ingredients so even though they’re cookies, I feel confident that they’re nourishing his little body. These are halfway between a cookie and a muffin anyhow, so let’s just call them Cookfins and we won’t get in trouble!
I get a little excited when I look at the ingredients for these cookies. I love that there’s no dairy, minimal flour, and are completely sweetened by fruit. They’re low in calories and high in fiber and protein.
I lay in bed at night not only excited to eat one the next morning, but also concocting different add-ins. Like a macadamia chocolate chunk cookie, or apple cinnamon with walnuts. Or maybe pumpkin pistachio. So stay tuned for other variations, because I’m not done with these guys yet.
Seriously though, they’re the perfect way to start off your day. Or to give you an energy burst to help you get through the middle of your day. Or to eat for dessert at the end of your day. Make these whatever you want them to be.
where to buy coconut flour
This recipe calls for coconut flour and dried, unsweetened coconut. If you live near a well-stocked health food store, you should be able to find coconut flour; however, you can also purchase coconut flour and dried, unsweetened shredded coconut online (see sources). Coconut is a unique, highly absorbent flour with unique properties. It is favored by those on grain-free diets like the GAPS diet, and you can learn more about baking with coconut flour here.
- 1/4 cup coconut flour
- 1/2 cup almond butter
- 6 pitted dates (soaked in warm water for 15 minutes)
- 3/4 cup shredded unsweetened coconut
- 1/2 cup unsweetened apple sauce
- 2 eggs (beaten)
- 1 1/2 tsps cinnamon
- 1 tsp vanilla extract
- 1/4 tsp unrefined sea salt
- 1/2 tsp baking soda
- 2 tbsps dried cherries
- 2 tbsps chopped walnuts
- 3 tbsps currants
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the coconut flour, almond butter, and dates in a food processor or blender. Process until well combined and the dates have broken up into really small pieces, about a minute.
- Add the shredded coconut, applesauce, eggs, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
- Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but not chopped up.
- Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet lined with parchment paper.
- Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
- Bake for 12 to 15 minutes, until they are golden on top and slightly brown along the edges. Serve immediately or store in the freezer, thawing for 15 to 20 minutes before you plan to serve them.