Gluten free breakfast cookies – gluten free, grain free, dairy free, wheat free, refined sugar free and clean.
It’s Sunday afternoon and I feel I must apologize for my late recipe post. I’ve been entertaining my sister Sandra and her partner Paul who were over here for Sandra’s 50th. It’s been non stop and I’m ready for a long awaited kip! haha
For Sandra’s birthday dinner I made a Thai green curry dish (recipe to come soon) followed by her request for carrot cake with chocolate frosting. (Recipe NOT to come any time soon as this was a very naughty cake).
What is not naughty however (but looks like it should be) are my breakfast cookies.
Jam packed full of healthy ingredients such as nuts, dates, sunflower and pumpkin seeds, quinoa flakes, chia seeds, honey and cinnamon, these gluten free breakfast cookies are a great way to start the day.
They are a softer style cookie so the crunch factor will come from the nuts which I have dry roasted beforehand by placing them in a pan and roasting until aromatic and golden. This gives them a beautiful nutty flavour and I urge you not to skip this step. You can use mixed nuts if you like. I’ve even made them with some hazelnuts thrown in which was extra delicious.
They’re a smallish cookie but are quite filling and make the perfect on the go breakfast. Just store in the freezer then grab a couple on your way out. You can even take these babies camping with you too. My camping buddy taste testers gave this one a definite thumbs up.
I’ve used coconut flour in this recipe which is highly absorbent and is cheaper than almond meal. I’m trying to use more coconut flour in my recipes but it’s a matter of trial and error as it’s a unique flour. I’ve bungled a number of baking recipes using coconut flour but as they say, “practise makes perfect.”
For the chocolate, I’ve used raw chocolate from my local health food shop as it only has 3 ingredients but choose whatever chocolate you want. I like to add some chocolate on top of the cookies so they look more delicious and add extra chocolate taste.
I do hope you give them a go.
Love, Tash x
Ps, If you want to see some drool worthy food pics and see what I get up to in the kitchen, you can follow me on instagram.
Here’s an overview on what to do
Why these are so good for you
Coconut speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Quinoa helps prevent heart disease, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, lowers inflammation and increases stamina.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent age related deterioration of the eyes and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Peanuts reduce the risk of cardiovascular disease, reduce the risk of stroke, help prevent colon and stomach cancer, reduce the development of gallstones and provide protection against Alzheimer’s Disease.
Walnuts reduce blood pressure, reduce the risk of heart attack, reduce the risk of type 2 diabetes, reduce the risk of prostate and breast cancer, help regulate sleep, reduce inflammation in the body, improve sperm quality and mobility, enhance memory and cognitive and motor functioning.
Pepita (pumpkin) seeds promote healthy bowel function, reduce risk of heart attack and stroke, strengthen the immune system, lower risk of depression, support prostate health, help promote a restful night’s sleep and help reduce arthritic inflammation.
Chia seeds are good for healthy hair, skin and nails, regulate bowel function, protect the body from aging and cancer, regulate insulin levels, prevent hypertension and help detoxify the body.
Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent age-related deterioration of eyesight, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.
Dates create healthy bowel movement, strengthen bones, decrease feelings of fatigue and sluggishness, support the nervous system and reduce the risk of stroke and other heart related illnesses.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
* To roast nuts, place them in a single layer in a pan (I use a cake tin) in a 180 degrees C preheated oven. Roast for 5 - 10 minutes or until aromatic and lightly browned. Keep a close eye on them as they can go from almost done to burnt in a minute. Remove from tray immediately and allow to cool (otherwise they will continue to cook).
* After nuts have roasted, reduce your oven temperature to 150 degrees C
- 1/2 cup honey
- 2 eggs
- 2 tablespoons peanut butter (or other nut butter)
- 1 teaspoon vanilla extract
- 1/2 cup cashews, (or other nut of choice) roasted
- 1/2 cup walnuts, (or other nut of choice) roasted
- 1/2 cup coconut chips (flakes)
- 1/2 cup chopped medjool dates (or other dried fruit)
- 1/4 cup rolled quinoa flakes
- 1/4 cup chopped chocolate + extra to place on top of cookies
- 2 tablespoons sunflower seeds
- 2 tablespoons pepita (pumpkin) seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine pink Himalayan salt
- 5 level tablespoons coconut flour
- Preheat oven to 150 degrees C and line 2 baking trays with baking paper
- Combine the honey, eggs, peanut butter and vanilla extract in a medium sized mixing bowl.
- Stir through remaining ingredients until well combined.
- Using a measuring spoon, scoop slightly heaped tablespoons of mixture onto tray. With damp hands, flatten mixture slightly and shape.
- Bake for 20 - 25 minutes or until cookies are golden brown all over.
- Leave cookies to completely cool on tray as moving them whilst hot may cause them to break apart.