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Giant Breakfast Cookies

No time for preparing a healthy breakfast in the morning? Bake a batch of these yummy giant breakfast cookies the night before. Then in the morning, grab one and go!

Course Breakfast, brunch, Dessert, Late Night Snack, Snack
Cuisine American
Keyword breakfast, breakfast cookies, brunch, cookies, gluten free, gluten free cookies, grain free, healthy cookies, paleo, snack, Vegan
Author Pam

Ingredients

  • 1 1/2 cups almond flour
  • 1 1/8 cups unsweetened finely shredded coconut
  • 1/2 cup coconut or date sugar
  • 1 packet stevia, this is optional for added sweetness
  • 1 flax egg, 3 tbsp golden flax meal plus 4 tbsp cold water. Mix and let sit for a few minutes. (Can sub one large egg in it’s place for a non vegan recipe)
  • 1/2 cup softened coconut oil, not melted
  • 1/2 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 3/4 to 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup raisins, currants, dates chopped up, or any dried fruit without sugar added.
  • 1/3 cup dark chocolate chips, I use Lily’s Chocolate Chips or Enjoy Life Semi Sweet Chocolate Chips ,both are found at Whole Foods and other grocery stores or on Amazon

Instructions

  1. Preheat oven to 325 degrees, line two large cookie sheets with parchment paper, set aside. In a large mixing bowl, combine first 5 ingredients with a whisk, breaking up any clumps. Add in the rest of the ingredients one at a time. Using a rubber spatula, combine well but try not to over mix the batter. Dig deep to incorporate all dry into the wet. Place batter in fridge for 10 – 15 minutes. Take out of fridge and using a large cookie scoop, make big balls and place on cookie sheets. Gently flatten out with the bottom of a glass or with damp fingers to the size you want. (See in photo, mine were quite large). They don’t spread too much. I only put 3 on one cookie sheet. Bake for about 11 – 14 minutes or until edges are slightly brown and the tops are only slightly soft in the middle. Try not to over bake. They brown very fast at the end. Turn pan around after 7 minutes. Check them after 11 minutes. Let cool on cookie sheet at least 20 minutes. Transfer to a cooling rack. Let cool completely. They can be stored at room temperature in an airtight container up to 2 days or in fridge up to 5 days or frozen up to a month.