I store mine in the freezer and just remove the amount of cookies I want to eat 15-20 minutes prior to eating. They're also really good warm, so you can pop them in the microwave frozen for 20 seconds as well.

Still searching for what to cook ?

Name: SCD - Breakfast Cookies (Paleo, SCD)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1/4 cup coconut flour; 1/2 cup almond butter; 6 pitted dried dates soaked in warm water for 15 minutes; 3/4 cup shredded coconut; 1/2 cup unsweetened applesauce; 2 medium Eggs; 1/2 tablespoon Cinnamon; 1 teaspoon Vanilla; 1/4 teaspoon Salt; 1/2 teaspoon Baking soda; 2 tablespoons dried unsweetened dark cherries; 2 tablespoons chopped walnuts; 3 tablespoons currants

Find the most delicious recipes here

INGREDIENTS

1/4 cup coconut flour
1/2 cup almond butter
6 pitted dried dates ; soaked in warm water for 15 minutes
3/4 cup shredded coconut
1/2 cup unsweetened applesauce
2 medium Eggs
1/2 tablespoon Cinnamon
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 teaspoon Baking soda
2 tablespoons dried unsweetened dark cherries
2 tablespoons chopped walnuts
3 tablespoons currants

INSTRUCTIONS

Preheat your oven to 350 degrees.

If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.

Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.

Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.

Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.

Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.

Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.

Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.

NOTES

Alert editor

SCD - Breakfast Cookies (Paleo, SCD)

1/4 cup coconut flour
1/2 cup almond butter
6 pitted dried dates soaked in warm water for 15 minutes
3/4 cup shredded coconut
1/2 cup unsweetened applesauce
2 medium Eggs
1/2 tablespoon Cinnamon
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 teaspoon Baking soda
2 tablespoons dried unsweetened dark cherries
2 tablespoons chopped walnuts
3 tablespoons currants

Preheat your oven to 350 degrees.
If you’re doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.
Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.
Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt and baking soda and process for 30 seconds until a wet dough forms.
Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.
Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper.
Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.

Add Photo

michaelsciaccah9o7l8e8x1b5

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (230g)
Recipe Makes: 4 Servings

Calories: 856
Calories from Fat: 648 (76%)

Amt Per Serving		% DV

	Total Fat 72g	96 %
	Saturated Fat 38.7g	193 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 7g
Cholesterol 272.5mg		84 %
Sodium 251.7mg		9 %
Potassium 830.5mg		22 %
Total Carbohydrate 48.5g		14 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 37.6g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 856

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe