Sunday, August 17, 2014

Nut & Egg-Free Paleo Breakfast Cookies

I am grateful on a daily basis that I don't have any food allergies, and so respectful of those who do. Whenever I get a specific request for an allergy-friendly recipe I always do my best to comply. I am actually very proud of how this egg and nut-free version of my popular breakfast cookie turned out!

Without the egg the cookies aren't going to crisp up, so the melted coconut oil is a must. If you don't have nut issues you can certainly use the raw almond butter that I traditionally include in lieu of the sunflower seed butter. If using the latter, make sure you either make your own or seek out organic. Most packaged sunflower seed butters have added sugar (I buy the organic Sunbutter with the green lid, which is unsweetened).

There are infinite options to customize these cookies however you'd like. The basic ratio is one cup of nut or seed butter to 3 cups of "mix-ins." In today's version I kept things nut-free so used sunflower seeds, dairy-free chocolate chips, raisins and shredded coconut.

I also wanted to remind everyone of one of my reader's really clever tweaks to the recipe. Lisa suggested simply dropping the batter in clumps on the sheet before baking to create granola as opposed to cookies. I have to say it's an utterly delicious alternative, especially with a little coconut or almond milk poured over the top.

Nut & Egg-Free Paleo Breakfast Cookies

1 cup sunflower seed butter
1 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup dairy-free chocolate chips
1 cup sunflower seeds
1/4 cup raw honey or pure maple syrup
1 tbs. melted coconut oil
1 tbs. ground flax mixed with 3 tbs. water (or use 1 egg)
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking soda.

Preheat oven to 350. Combine all ingredients in a stand mixer and mix until well-blended.

Drop by tbs. onto a greased or Silpat-lined baking sheet.

For the granola option simply drop the mixture in clumps onto the sheet.

Bake for 12-15 minutes or until just turning golden brown on the bottom.

Allow to cool completely before removing from baking sheet. Can be frozen (I wrap mine individually).

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