I am always looking for fast and healthy kids meals ideas – especially lower cost ones than the pre-packaged and not so good for you breakfast bars! I came across a fantastic paleo breakfast cookie recipe that I thought would be perfect for my girls on those “rush out the door” school mornings. With just a few tweaks to the recipe, like omitting seeds and nuts and adding chocolate chips (mama’s gotta sell these suckers to her ladies), I bring to you a healthy and delicious cookie for all to enjoy!
1 1/2 cups (168 g) blanched almond flour*
3 tablespoons (24 g) coconut flour*
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) organic brown sugar (can substitute an equal amount coconut palm sugar or granulated sugar)
4 tablespoons (48 g) melted organic coconut oil (can substitute an equal amount, by weight, of virgin coconut oil or even unsalted butter if you don’t need to be dairy free), melted and cooled
2 eggs (120 g, out of shell) at room temperature, beaten
4 tablespoons (84 g) honey
2 teaspoons pure vanilla extract
1/2 cup (60 g) dark chocolate chips
*Original recipe called for blanched almond flour and coconut flour exclusively from nuts.com. There are other good brands of finely ground blanched almond flour, like Honeyville. Original recipe advised to not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. I used Bob’s blanched almond flour/meal and it was great.
- Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the almond flour, coconut flour, baking soda, salt, brown sugar and pumpkin pie spice, and whisk to combine well. Add the coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will come together, and will be soft. Add the chocolate chips and mix until they are evenly distributed throughout the dough.
- Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. With wet fingers, smooth the mounds of dough into round disks about ½ inch high.
- Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges. For firmer cookies, turn off the oven, prop the door open only about 2 inches wide, and allow the cookies to sit in the oven for another 15 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (at least 10 minutes, unless you have followed the directions for firmer cookies, which should only require about 5 minutes outside the oven on the baking sheet) before transferring to a wire rack to cool completely.