Who doesn’t love cookies for breakfast? With these low-sugar, grain-free cookies, you can enjoy your cookies for breakfast, too!
- 1 cup almond meal or 3/4 cup almond meal plus 1/4 cup ground flaxseed
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 3 tbsp coconut oil or butter
- 2 tbsp honey or 1 tbsp blackstrap molasses
- 1/2 tsp vanilla
*Makes 7 large cookies.
Mix dry ingredients together (minus spice). Mix wet ingredients together. Pour dry into wet and mash together with a spatula. Make balls about the size of a ping-pong ball and smash down flat (you can use the bottom of a jar for ease) on parchment lined cookie sheet. Sprinklie with cinnamon or pumpkin pie spice.
Bake at 300 for 6-10 minutes and allow to cool once out of the oven. I had mine at 350 and after 6 minutes the bottoms were starting to get burned, so I would suggest a lower temp and checking them after 6 minutes.
Shared with: My Favorite Finds, Better Mom Mondays, Whole Foods Wednesday, Whimsy Wednesday, A Rural Journal, 733blog, Simple Lives Thursday, Your Green Resource, Fit and Fabulous Friday, Fabulous Friday, Gluten-Free Friday.