Healthy Paleo Breakfast Cookies

Healthy Breakfast Cookies Paleo, Vegan, and Grain …

WEBMay 7, 2015 · Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, mix the flax seeds, water, lemon juice …

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the flax seeds, water, lemon juice and vanilla and let it sit for about 10 minutes, until it forms a gel.
3. In another bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and raisins and mix until well combined.
4. Melt the almond butter and sweetener in a saucepan over medium heat. Add the almond butter mixture to the dry ingredients and stir well.

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Grain Free Paleo Breakfast Cookies Mind Over Munch

WEBJul 18, 2019 · To start, preheat your oven to 350°F, or 180°C. Then, to make your grain free Paleo breakfast cookies dough, just toss all of …

Rating: 5/5(4)
1. Preheat oven to 350°F (180°C).
2. Combine all ingredients in a food processor, except for dried figs and macadamia nuts. Blend for 30-60 seconds, until a thick wet dough forms.
3. Add mix-ins and pulse a few times to integrate.
4. Portion balls of dough onto a cookie sheet lined with parchment and sprayed. (I use a 1.5 Tbsp cookie scoop for easy portioning.) Press down on each dough ball with fingers to flatten and spread.

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Healthiest Cookies Ever! Detoxinista

WEBAug 5, 2021 · Preheat the oven to 350F and line a baking sheet with parchment paper. In a large food processor fitted with an "S" blade, …

1. Preheat the oven to 350F and line a baking sheet with parchment paper or silicone baking mat.
2. In the bowl of a food processor fitted with an "S" blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, ground flax, water, and vinegar, and process again until the batter is relatively smooth. Add in the chocolate chips and briefly pulse, just to combine.
3. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350ºF for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
4. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.

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