I love breakfast. But I don’t love bread for breakfast, and I like eggs for lunch so I don’t want them in the morning. And I have a very low tolerance to boredome… all of that to say that I forever am inventing new breakfasts! My Pumpkin Goodness Muffin in a Cup was probably my best invention thus far. Well, maybe. I also really really liked my Apple Pancakes, but those take a bit of time.
So here is my newest invention; I am pretty pleased with it. No white flour, no white sugar, full of good fats, good protein and just enough sweetness to make you smile.
Barb’s Breakfast Cookie
1/2 cup unsweetened applesauce
1/2 cup almond butter
2 T coconut flour
1/2 cup fat free ricotta (I bet yogurt or cottage cheese would work as well)
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda
2 tsp vanilla
1/4 cup xylitol (or honey, or maple syrup; I used xylitol)
1/2 to 2 cups of add-ins: I used 1/2 cup unsweetened coconut flakes, 1/8 cup chia seeds. You can use any seeds, raisins, chocolate chips… the sky is the limit here!
Preheat oven to 350 degrees Fahrenheit. Spray cookie sheet with non stick spray. Mix all ingredients in a large bowl.
Drop 1/4 cups full of dough unto cookie sheet. Bake for 20 minutes.
My batch made 15 large cookies. Each one was 90 calories and every single one of them was worth it! I actually ate 2 and a half!
7.3 g fat, 3.6 g carbs, 2.5 g protein and 1 g fiber.