While living in my dorm room, I found myself always baking things when I was at home and bringing as much of it as I possible could to fit in my mini-fridge freezer to enjoy periodically throughout my time at school. These were perfect because they are small and nutrient-packed. I could easily pull out a few and put them in the fridge to eat for either breakfast or a snack throughout the week! They are also easy enough that if I was feeling adventurous I could head down to my dorm building’s kitchen and make some for the following weeks. I can’t rave enough about how great these paleo breakfast cookies are!
It's no secret that I love baked goods and any form of cookie. So, these healthy and gut-friendly cookies are my new best friend! I make a huge batch of them at a time because they are so hearty and satisfying. That's something I found really difficult to find when switching my diet. I felt like I could only eat copious amounts of veggies but they would never fully satisfy me (nor was I getting enough nutrients from solely veggies!). That's when I started experimenting with baked goods like these and other bread-y type things. They add a healthy variety to a restricted diet. I also love to pull one out to enjoy when I get jealous of people around me enjoying something my body can't tolerate. I'm always searching for and focusing on all that I CAN eat and truly enjoying it. I hope you all enjoy these as much as I do!
Paleo Breakfast Cookies
- Blender or food processor
- 1 cup almond meal
- 1 cup medjool dates soft and pitted
- ½ cup almond butter or nut butter of choice
- ½ cup pumpkin seeds
- 1 ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ cup coconut flakes for topping
- Preheat oven to 315°F.
- Line a cookie tray and set aside.
- Add all ingredients (except coconut flakes) to the blender and process until it forms a cookie dough. The dough will be slightly crumbly.
- Transfer mixture into a large bowl and fold in the coconut flakes. Use hands to make sure dough is well combined. If unable to form a ball with the dough, add 1 tablespoon of water at a time and blend until a consistency where a ball can be formed.
- Roll the dough into 16 balls and place onto prepared tray. Press each cookie ball with something flat or your hand to slightly flatten the cookies.
- Bake for 13-15 minutes or until the edges of cookies look golden brown.