Grain-Free Cranberry Orange Breakfast Cookies
The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy,
2 cups blanched almond flour (NOTE: Not almond meal.) ¼ cup shredded unsweetened coconut
2 tbsp coconut flour
(TRY: Carrington Farms Organic Coconut Flour) 2 tbsp hemp hearts ½ tsp each sea salt, baking soda and ground cinnamon 2 large eggs, lightly beaten 1/3 cup coconut oil or organic unsalted butter, softened ¼ cup pure maple syrup or raw honey 1 tsp orange zest 1 tsp pure vanilla extract ½ cup naturally sweetened or unsweetened dried cranberries or cherries 1/3 cup raw unsalted pecans, chopped
1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together almond flour, shredded coconut, coconut flour, hemp hearts, salt, baking soda and cinnamon. Add eggs, oil, maple syrup, orange zest and vanilla; with a handheld electric mixer on medium, mix until well combined. Reduce to low speed, add cranberries and pecans and mix until combined.
3. Drop by ¼ cup, 1 inch apart, onto prepared baking sheet. Bake until golden and centers are no longer doughy, about 25 minutes. Let cool on sheet for 5 minutes. Transfer to a rack to cool completely.
TIP: Refrigerate cookies in an airtight container for up to 4 days or freeze for up to 3 months.
PER SERVING (1 cookie): Calories: 365, Total Fat: 30 g, Sat. Fat: 11 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 6 g, Carbs: 18 g, Fiber: 6 g, Sugars: 7 g, Protein: 9 g, Sodium: 224 mg, Cholesterol: 47 mg
COST PER SERVING: $0.53 TOTAL COST: $ $4.27