Breakfast Cookies

gluten free sugar free breakfast cookies

A friend pinned this recipe for Paleo Pumpkin Breakfast Cookies by The Girl Who Went Paleo on Pinterest and said she would cut the honey in half as they were very sweet so I thought I’d give it a try without the honey. They are delicious! They would be a perfect breakfast to bring when you are travelling. Make a batch and they’d last a week or so. They are also great as a not-s0-sweet snack anytime.

I made 20 cookies. I also edited the recipe slightly so my ingredients were as follows:

  • 1/4 cup puréed cooked sweet potato (I didn’t have any pumpkin)
  • 1/2 cup almond butter
  • 1 tsp vanilla
  • 1 cup almond meal
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 cup chopped dried apricots
  • 1/4 cup frozen blueberries
  • 1/2 cup chopped walnuts
  • 1/4 cup sesame seeds
  • pinch salt

With the ingredients above, and if I had divided it into 12 large cookies, as the recipe suggests, the nutrition facts per serving (1/12 of recipe) are:

Calories:  159.6
Protein: 4.88 g
Fat: 12.8 g
Net Carbohydrates: 6.2 g

(And if you don’t want to bother following the link to the original recipe, bake 10-15 minutes at 350F.)

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2 thoughts on “Breakfast Cookies

  1. Hey Cailey, it’s 10-15 minutes at 350F (original recipe is linked above but I’ll update this post). If you were going to use these as a “cookie” for your wee one, I’d put some stevia or sweeter dried fruit in it, as these are more “breakfast bar” fare…

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