Forager Breakfast Cookies

I think I tend to romanticize the Paleo diet. I imagine our ancestors out there in the wilderness, the men hunting wild game, the women gathering nuts and fruit, and coming together at night to cook a wholesome meal.

Of course, I have no idea how this actually worked. And come to think of it, if you gathered pecans one day, you probably wouldn’t be gathering coconut the next (because you know, geography). So perhaps my romantic notions are a tad skewed. Regardless though, I remain convinced that the healthiest thing we can ever do for ourselves is just eat real food. These cookies are loaded with your favorite gatherer instincts–my go-to mix-ins are pumpkin seeds, dates, chia seeds, and pecans.

Speaking of instincts: when I get the itch to bake, it’s hard to suppress! But eating real food doesn’t allow for much baking at all (hint: sugar and flour are not real foods). These totally satisfy that craving!

I eat eggs and an avocado most days for breakfast. But the truth is, there are days where I don’t have time to make eggs and I really just want a grab-and-go breakfast. When little feet fill this house, my mornings are going to get a whole lot more hectic. Enter this recipe: a wholesome, protein-packed, low sugar, satisfying breakfast without the guilt.

Print Recipe
Forager Breakfast Cookies
Healthy, gluten-free, paleo-friendly breakfast cookies loaded with protein and fiber. Perfect for those busy mornings or an after-school snack--without the guilt!
Course Breakfast
Cuisine Paleo
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
  • 1/3 cup unrefined coconut oil melted
  • 1 banana mashed, ripe or overripe
  • 1/3 cup pure maple syrup
  • 2 eggs room temperature
  • 1 Tbsp vanilla extract
  • 1 tsp almond extract
  • 1 cup gluten-free quick oats sub almond flour if you are grain-free
  • 1 cup unsweetened shredded coconut
  • 2 Tbsp ground flax
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp salt to taste
  • 2 cups mix-ins (dried fruit, nuts, seeds)
Course Breakfast
Cuisine Paleo
Prep Time 15 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
  • 1/3 cup unrefined coconut oil melted
  • 1 banana mashed, ripe or overripe
  • 1/3 cup pure maple syrup
  • 2 eggs room temperature
  • 1 Tbsp vanilla extract
  • 1 tsp almond extract
  • 1 cup gluten-free quick oats sub almond flour if you are grain-free
  • 1 cup unsweetened shredded coconut
  • 2 Tbsp ground flax
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 tsp salt to taste
  • 2 cups mix-ins (dried fruit, nuts, seeds)
Instructions
  1. Preheat oven to 325ºF
  2. Cream coconut oil, banana, and maple syrup together in stand mixer on medium speed for about 1 minute. Add eggs and extracts and mix for another minute, until well combined.
  3. In a separate bowl, whisk oats, coconut, flax, baking soda, cinnamon, and salt until well combined.
  4. Slowly add dry ingredients to wet with mixer set on low/stir. Mix only until just combined.
  5. Add mix ins and stir until dispersed throughout.
  6. Refrigerate dough for 20 mins. This can be skipped, but cookies will spread more. This also makes forming the cookies a bit easier.
  7. Spoon onto cookie sheet lined with parchment paper. Shape into circles. I got about 24 cookies.
  8. Bake for 10-12 mins at 325 or until golden around edges.
  9. Let sit on cookie sheet until set, then move to cooling rack and cool completely. Freeze if you aren't planning on eating within a few days.
Recipe Notes

Stay tuned for more variations on this recipe--I make these with almond butter, pumpkin,

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March 15, 2017
April 5, 2017

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