Are you ready to indulge in a deliciously wholesome treat that aligns perfectly with your Paleo lifestyle? Say hello to the "Everything Kitchen Sink Paleo Breakfast Cookies"! These delightful cookies are not just a breakfast option; they’re a guilt-free snack that packs a punch of flavor and nutrition. With a medley of mixed nuts, rich dark chocolate chips, and the subtle sweetness of honey, each bite is a celebration of taste and texture. Whether you're rushing out the door or enjoying a leisurely morning, these cookies are the perfect addition to your day. Don’t miss out on the chance to elevate your breakfast game—let’s dive into the recipe that will have your taste buds dancing!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup shredded coconut
- 1/4 cup honey
- 1/4 cup coconut oil
- 1/2 cup mixed nuts
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, combine almond flour, shredded coconut, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure even distribution and eliminate any lumps.
- In a separate microwave-safe bowl, gently melt the coconut oil and honey together, stirring until they are completely combined and smooth. This will help create a cohesive wet mixture.
- Add vanilla extract to the melted coconut oil and honey mixture, stirring to incorporate the flavor evenly.
- Pour the wet ingredients into the dry ingredient mixture, stirring with a spatula until a consistent dough forms. The mixture should be slightly sticky but hold together well.
- Fold in the mixed nuts and dark chocolate chips, distributing them evenly throughout the dough to ensure each cookie will have a variety of textures and flavors.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for slight spreading during baking.
- Gently flatten each cookie mound with the back of a spoon or your fingers to create a more uniform shape, keeping them approximately 1/2 inch thick.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set but still slightly soft in the center.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, which allows them to firm up slightly without breaking.
- Transfer the cookies to a wire rack to cool completely. As they cool, they will continue to set and develop a perfect chewy texture.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Measure Accurately: For the best results, be sure to measure your ingredients accurately, especially the almond flour and shredded coconut, as they can vary in density.
- Customize Your Mix-Ins: Feel free to get creative! Swap out the mixed nuts for your favorites or add in dried fruits like cranberries or raisins for an extra burst of flavor.
- Check Your Oven: Ovens can vary, so keep an eye on your cookies during the last few minutes of baking to ensure they don’t overbake. You want them golden on the edges but still soft in the center.
- Cooling is Key: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and maintain their chewy texture.
- Storage Tips: To keep your cookies fresh, store them in an airtight container. They can last up to five days at room temperature, but for longer freshness, consider refrigerating them.
- Enjoy Warm: These cookies are best enjoyed warm, so if you have leftovers, pop them in the microwave for a few seconds before indulging.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 5g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 0mg
