Monday, May 12, 2014

Sugar-Free Paleo Breakfast Cookies

I have done both a Whole30 challenge and 21 Day Sugar Detox in the past, and know that many of my readers have done the same or are interested in recipes that would fit within both plans. Starting today I'm doing a modified sugar challenge: the Fed Up Challenge is a 10 day sugar detox being promoted by the filmmakers behind the new documentary Fed Up.

The challenge doesn't call for limiting grains, dairy or natural sugar occurring in fruit. It's literally just about ditching ANY added sweeteners for the 10 days of the plan. I decided I've been a little too liberal with the sweet stuff lately, so I thought this would be an easy way to reset a bit. 

My kids are doing the challenge with me, but I'm not making a big deal of it. I actually designed this recipe with them in mind, as they're pretty used to me baking something grain-free but tasty on a regular basis. 

While my daughter isn't a huge fan of banana, my son can't get enough of it. I'll be curious to see if she'll eat these! We all actually had scrambled eggs and veggies for breakfast this morning, but I will be serving these up as an after school snack.

Much like my other breakfast cookie recipes, what you choose to include in these can be up to you. If you don't have or don't care for hemp hearts, feel free to sub in some chia, flax, pepitas… you name it. Just no Enjoy Life chocolate chips or honey! ;)

Sugar-Free Paleo Breakfast Cookies

1/2 cup raw almond or sunflower seed butter
1 medium green-tipped banana, broken into small chunks
1 egg
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
pinch of salt
1/4 cup shredded unsweetened coconut, plus more for topping
1/4 cup chopped pecans
1/4 cup hulled hemp hearts
1 tbs. coconut flour

Preheat oven to 350. Combine nut butter, ripe banana, egg and vanilla extract in the bowl of a stand mixer. Blend until smooth.

Stir in remaining ingredients and mix again until the batter is smooth. Spoon mixture by 2 tbs. (for large cookies) onto a Silpat or parchment-lined baking sheet. Sprinkle with a little coconut.

Bake for 12 minutes or until just starting to turn golden on the bottom.

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