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Paleo double chocolate breakfast cookies

I began writing All Day I Dream About Food after coming face to face with diabetes. I refused to give up my passion for baking and cooking, I just had to find new ways to do it.

Rich dark chocolate breakfast cookies with dark chocolate chunks. Made with coconut flour and almond flour and no refined sugars for a healthy start to your day!

Breakfast cookies are all the rage these days, and you can see the appeal. Who doesn't want to eat cookies for breakfast? Kids certainly love it, and done right, it can actually be a great way to pack some nutrition into their morning. These paleo double chocolate breakfast cookies are a huge hit in my house. They're easy to throw together before the kids are even awake, and you can make them low-carb as well.

Many people are surprised to find that chocolate is a healthy food. It's the added sugars and fillers that make most store-bought chocolate bad for you. Using unsweetened cocoa powder and extra-dark chocolate (think 85 percent cacao or higher) allows you to sweeten to taste with sugar alternatives while maximizing chocolate's antioxidant benefits. I like to put the chocolate chunks right on the top before baking so they seem like a real treat for my kids.

Paleo double chocolate breakfast cookies

Makes 10 cookies.

Ingredients:

  • 1/4 cup coconut flour
  • 1/2 cup shredded coconut
  • 1/4 cup almond flour
  • 1/3 cup cocoa powder
  • 1/4 cup coconut sugar or erythritol
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs, lightly beaten
  • 6 tablespoons extra virgin coconut oil such as Kelapo, melted
  • 1/3 cup almond milk
  • 2 ounces dark chocolate, chopped into chunks

Directions:

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine coconut flour, almond flour, shredded coconut, cocoa powder, coconut sugar or erythritol, baking soda and salt.
  3. Stir in eggs, coconut oil and almond milk until dough comes together.
  4. Form into 2-inch balls with hands and then flatten into round disks about 1/2 inch thick. Place on prepared baking sheet.
  5. Press 4 or 5 chocolate chunks into the top of each cookie.
  6. Bake 13 to 16 minutes, until just firm to the touch but not completely dry. Remove and let cool on pan 10 minutes before serving.

Nutrition Facts per cookie (if low-carb sweetener is used)

152 Calories; 13g Fat (75.5% calories from fat); 2g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 139mg Sodium.

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