Monday, April 8, 2013

Egg-Free Paleo Breakfast Cookies

Chia seeds are a little controversial on the paleo spectrum, and I want no part of the drama. While many will dispute the seeds are a grain and thus not paleo, Mark Sisson has dubbed them primal and they certainly have a respectable nutritional profile.

I'm including them here in particular for my readers who can't eat eggs. I've had more comments and private messages from those who are looking for egg-free options, and I feel great sympathy for those who cannot tolerate them. I use eggs in both sweet and savory ways, and can't fathom having to go without them.

Thanks to just one tablespoon of chia meal, however, I was able to create an egg-free version of my popular breakfast cookie. I did have to add some liquid to counterbalance the chia, but the end taste and texture are quite similar to my original recipe. You can still customize these with the mix-ins of your choosing, and could even create a nut-free version using sunflower seed butter.

Two caveats: as with many flourless cookies these are a little fragile. Definitely let them cool all of the way out of the oven, and I suggest storing them in the fridge or freezer to keep them from crumbling on you.

Second, I'm terming these breakfast cookies just because they are certainly clean and healthy enough if you're strapped for time in the morning. I don't mean to suggest (with my many breakfast cookie variations) that I'm all about baked goods to kick start your day. Feel free to consider these babies an occasional treat, as I do, and enjoy them whenever you choose... my kids rocked them as an after-school treat, as you can tell by my photo ;)
Egg-Free Paleo Breakfast Cookies

1 cup raw nut or seed butter
1/4 cup unsweetened non-dairy milk or water
1-2 tbs. maple syrup
1 tsp. vanilla extract
1/3 cup dairy-free chocolate chips (can also use raisins or other dried fruit)
1/2 cup shredded unsweetened coconut
1 tbs. chia meal
1/2 cup nuts or seeds of choice (I used chopped pecans and pumpkin seeds)
1/4 tsp. baking soda
pinch of salt
2 tsp. cinnamon

Preheat oven to 350. Combine all ingredients in a large bowl and combine with an electric mixer until well blended. Drop by tbs. onto a greased or Silpat-lined baking sheet. Press down slightly with hand (the cookies will not really spread while baking).

Bake for 15 minutes and then allow to cool thoroughly on baking sheet.

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