• Shopping List
• Meal Planner
• Collection

Paleo Breakfast Cookies

Ingredients

• 1 1/4 cups (150 g) raw nuts and seeds (I used a combination of cashews, sliced almonds and raw pumpkin seeds), roughly chopped (can substitute an equal amount, by weight, of another raw nut)
• 1 cup (80 g) raw coconut flakes
• 1 1/2 cups (168 g) blanched finely ground almond flour*
• 3 tablespoons (24 g) coconut flour*
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount granulated sugar)
• 4 tablespoons (48 g) virgin coconut oil (can substitute an equal amount of unsalted butter if you don’t need to be dairy-free), melted and cooled
• 2 eggs (100 g, weighed out of shell) at room temperature, beaten
• 4 tablespoons (84 g) honey
• 2 teaspoons pure vanilla extract
• 2 to 3 ounces dairy-free chocolate chips (optional)

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App