I don’t know about you but I’m a huge savory breakfast eater. Eggs and some sort of protein is perfection ….with greens or veggies. I LOVE eggs so I have no problem eating them daily but every now and again, I like to switch things up. More often than not, it’s because I’m craving a little sweetness or what have you but it’s rarely because I’m bored of my “usual”.
There are the days however, that a quick grab of a muffin or even a bar is all I have time or the appetite for. And when I do have the time, a warmed treat with ghee or butter and a hot cup of coffee is sometimes just what the doctor ordered.
These Breakfast Cookies were perfect to have on hand this week! There wasn’t a lot of time spent in the kitchen with spending so much time with our family in a time of need (there’s more on that subject in the previous post). But it was definitely nice to be able to eat a couple of these as we ran out the door. They are technically cookies but they are filled with all the good stuff to satiate and keep you energized for quite a while.
I took a bag of these along with me one day and someone said, “Whoa, these are filling. I thought they were just a cookie.” Music to my ears as they are intended to keep you satisfied until lunch. I certainly wouldn’t eat these on the daily but they are great to have on hand in a pinch or for when you just aren’t feeling eggs and bacon!
Give them a try! Ready, set …..go!
- 1 cup cassava flour
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- Pinch of salt
- 1/2 cup applesauce
- 1/3 cup almond butter
- 1 egg
- 1 tsp pure vanilla extract
- 1/4 cup chopped walnuts (or fav nut)
- 1/4 cup raisins
- Preheat oven to 350 degrees.
- Whisk all dry ingredients in a small bowl, except the walnuts & raisins.
- Mix wet ingredients in a larger bowl.
- Add dry ingredients to wet and incorporate. Mix in the nuts and raisins.
- Using a large scooper (or ice cream scooper), place dollops on parchment lined baking sheet.
- Bake a 350 degrees for 10 minutes.
- Makes 8 cookies. If you wish you make more, use smaller scooper but adjust the time.
These look delicious! I do not have cassava flour, so would almond flour do?
I have not tried it but I think almond flour would work fine! Let me know – I think I’ll give it a-go too! Just an FYI: coconut flour would need modifications to wet ingredients as well …but almond flour can be subbed ‘as is’!
Thank you! Making them today!