DARK CHOCOLATE ALMOND BUTTER BREAKFAST COOKIES {PALEO OPTION}

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Two words.. BREAKFAST COOKIES. They belong together, right? But why? Other than the pure fact that I will wake up fro breakfast cookies and coffee with much more enthusiasm than say, breakfast toast. Haha!

In all seriousness, what makes a breakfast cookie a breakfast cookie? This is a serious question. Is it because it’s healthier so you can justify eating cookies for breakfast? Is it that it’s portable or kid friendly? Is it that I have some kind of whole-grain oatmeal in it? Is it that it contains fruit? Or should we just call it a cookie and be done with it. Healthy cookie.

If we were going by Wikipedia standards, a cookie can be defined as

INGREDIENTS

• 1 cup almond butter (natural – creamy no stir works best)
• 1 egg
• 1 ripe banana
• 1/3 cup tapioca flour, arrowroot flour, or ground rolled gluten free oats
• 1/3 – 1/2 cup coconut sugar (see notes for substitutes)
• 1 tsp vanilla extract
• dash of cinnamon
• 1 tsp baking powder
• optional 1 tbsp molasses (optional but helps with keeping batter together and sweetness)
• 1/2 tsp sea salt
• Melting dark chocolate (for dipping cookies)
• 1 tsp coconut oil (refined)
• Optional sparkling cane sugar for topping.

INSTRUCTIONS

1. Place your almond butter, egg, and banana in a large bowl or stand mixer. Mix well until banana is blended.
2. Add in your flour, sugar, spices, baking powder, and extract.
3. Mix again.
4. ................................

for full recipes please see : www.cottercrunch.com

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