LOADED PALEO BREAKFAST COOKIES
Okay… I have to be honest with ya’ll. My sweet tooth has ZERO chill. Zero. Zilch. None. I love sweet flavors and I’ve learned to accept that sweet breakfasts are what is most satisfying for me.
I used to force myself to eat breakfast salads or egg scrambles every day because I thought that was “healthier” and I saw so many other bloggers and paleo influencers doing that. But then I realized those foods don’t appeal to me in the morning and there’s nothing wrong with that!
I love eggs. I love veggies. I love all the savory foods… just not for breakfast. And guess what? Honoring my sweet tooth in the morning hasn’t made the world end!!! * gasp * I know right!? Wild. ;)
Honestly, it’s. been a game changer because I start my day satisfied and honoring my body and that’s the kind of way we SHOULD be starting our days.
But just because I choose to honor my sweet tooth, doesn’t mean I do so in an unhealthy way. I always make sure to kick off my day with nutrient dense foods and these loaded paleo breakfast cookies definitely meet the mark.
These loaded paleo breakfast cookies are grain free, gluten free, dairy free, refined sugar free AND Specific Carbohydrate Diet friendly! They’re chalk full of nuts, seeds, coconut and berries and are made with a base of hazelnut and almond flour giving them a nutty flavor that’s so heavenly paired with a cozy cup of coffee or tea.
So if you’re like me and looking for ways to satisfy your AM sweet tooth while also supporting your health and gut, give these a try. :) One of my favorite parts? You can easily sub out the mix-ins for other nuts and seeds (or even try adding dried fruit!) to make them exactly what you want.
Related: Paleo + Vegan Lemon Coconut Thumbprint Cookies, Paleo Pomegranate N’Oatmeal Cookies, Paleo Carrot Cake N’Oatmeal Cookies, Paleo Golden Milk Cookies, Soft and Fluffy Paleo Snickerdoodles, Classic Paleo Chocolate Chunk Cookies
Loaded Paleo Breakfast Cookies (paleo + dairy free+ gluten free + SCD friendly + Refined Sugar Free)
Eating cookies for breakfast is encouraged when they’re packed with as many goodies as these are!
1 1/3 cup hazelnut flour
1/2 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1 medium banana
2 Tbsp honey
1/2 cup almond butter
1/4 cup melted coconut oil
2 tsp pure vanilla extract
1/4 cup pumpkin seeds (can sub other seeds)
1/4 cup chopped hazelnuts (can sub other nuts)
1/4 cup chopped pecans (can sub other nuts)
1/4 cup coconut flakes
1/4 cup fresh blueberries
Preheat your oven to 350 degrees Fahrenheit.
Prepare a baking sheet by lining with parchment paper or greasing with coconut oil.
In a large bowl, mix your hazelnut flour, almond flour, baking soda, salt, seeds, nuts and coconut flakes. Stir well.
In a separate bowl, mix your eggs, banana, honey, melted coconut oil, vanilla extract and almond butter.
Combine your dry and wet ingredients until fully mixed.
Form into cookies and push fresh blueberries on top of each cookie.
Cook for 10-12 minutes.
Let cool and and enjoy! (store in an airtight container in the fridge for up to 1 week and in the freezer for as long as you wish)