Mocha Breakfast Cookies
It's a cookie with such wholesome ingredients it's healthy enough for breakfast! The texture is like a soft cookie and the espresso-chocolate combo finishes like a dark chocolate hug.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 Yield: 16
Other materials: parchment paper
Toast 1/4 cup chopped pecans under the broiler for about 5 minutes (be sure to watch closely), until browned at the edges and fragrant. Remove from oven and set aside. Set oven temperature to 375°F
Combine the 6 pitted dates, 1 defrosted banana, 1 egg, 2 tablespoons cacao, 2 teaspoons espresso, 1/2 tsp. vanilla, and 1.5 tablespoons coconut oil in a food processor and blend until smooth. TIP: An immersion blender or blender can be used in place of a food processor, or chop the dates fine and mix thoroughly with a large spoon by hand.
In a separate bowl, mix the 1/2 cup chopped coconut flakes, pecans, 2 tablespoons sunflower seeds, 2 tablespoons coconut flour, 1/4 teaspoon baking soda, and rounded 1/4 teaspoon sea salt.
Stir the wet ingredient mixture with the flour mixture until combined. Dough will be soft and sticky.
Scoop approximately 1 1/2 tablespoon portions of the dough onto a parchment-lined baking sheet and with wet fingertips, flatten slightly. Bake for 12 minutes.
Cool on a wire baking rack and enjoy fresh or frozen.
Store in a vented bag or container (not air tight). Seal if freezing.
Serving: 2cookies | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 120mg | Potassium: 376mg | Fiber: 4g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 3.5mg | Calcium: 21mg | Iron: 1.6mg