Vegan Paleo Breakfast Cookies

Vegan No Bake Cookies (paleo friendly) • Fit Mitten …

WebAug 28, 2020 · In a medium saucepan on low heat add nut/seed butter, brown rice syrup (or honey or date syrup for paleo), coconut oil, and …

Rating: 5/5(2)
1. Line a medium baking sheet with parchment paper, set aside.
2. In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal, being careful not to pulse too long–some seed and nuts can remain whole–set aside.
3. In a medium-large sauce pan on low heat add nut/seed butter, brown rice syrup (or honey for paleo), coconut oil, and vanilla extract. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips, cacao powder, and the nut & seed meal. Use a spatula to combine all ingredients well.
4. Using a medium cookie scoop or rounded tablespoon, drop cookie mixture onto parchment paper. Flatten slightly with the palm of your hand to create thick circle shape. Place baking sheet in freezer for 15 minutes, or in fridge for 30 and allow cookies to set.

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Banana Blueberry Breakfast Cookies {Paleo & Vegan}

WebMay 21, 2017 · Instructions. Preheat your oven to 350 degrees and line 1 or 2 large baking sheets with parchment paper. Whisk or use an electric …

Rating: 4.7/5(38)
1. Preheat your oven to 350 degrees and line 1 or 2 large baking sheets with parchment paper.
2. Whisk or use an electric hand mixer (recommended) to combine the mashed banana, almond butter, maple syrup, coconut oil and vanilla until smooth.
3. In a separate bowl, combine the almond flour, flaxseed, baking soda and salt, then add this mixture to the wet ingredients until a sticky dough forms.
4. Stir the blueberries in, then chill in the refrigerator for about 10 minutes. The dough should be sticky but scoopable.

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Harvest Breakfast Cookies (Vegan, Paleo) Detoxinista

WebSep 16, 2013 · 1/2 cup raisins. Directions: Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the …

Rating: 4.7/5(11)
1. Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree and dates in a food processor or blender, and blend until the dates have broken down and mixed well with the purees. Add in the coconut flour, cinnamon, ginger, baking soda and vinegar, and blend again until until a thicker batter is formed.
2. Gently fold in the shredded coconut and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to flatten them into the shape you'd like.
3. Bake for 20-25 minutes at 350F, until the edges are golden and centers aren't too soft to the touch.
4. These cookies are pretty soft, so it's best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.

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