High-protein, low-carb, and filled with whole-food nutrition, these scrumptious crunchy cookies are a great grab-and-go breakfast. This recipe makes 20 giant cookies, enough to freeze for a rainy day. A food processor or blender is helpful but not required.
Breakfast cookies are a dime a dozen. But they’re often loaded with sugars and carbs – the kind that add to your waistline and are guaranteed to spike blood sugar. So, to satisfy my own curiosity, I compared the nutrition facts of a Conventional Breakfast Cookie #1 with my Breakfast Cookie #2.
Both cookies weigh the same. Conventional Cookie #1 is said to be super-healthy, made with wheat flour, butter, honey, eggs, rolled oats, coconut, and dried fruits. My Paleo Cookie # 2 is made of Granny Smith apple, green banana, eggs, nuts, chia seeds, coconut, cacao nibs, and chicory root sweetener. YUM! Can you guess which one will be the most nutritious and powerful fuel for your day?
|Cookie #1 – Conventional Cookie||Cookie #2 – Paleo Cookie|
|Carbs in g||33.6||11.1|
|Fiber in g||2.1||5.4|
|Sugars in g||15.1||3.7|
|Proteins in g||4.7||7.6|
Here are the surprising results. The conventional Breakfast Cookie #1 is extremely low in protein and fiber, high in carbs and sugars. That’s a recipe for a sugar rush and a crash following! It’s also an invitation for obesity, diabetes, high cholesterol, and many of our modern diseases. In contrast, Paleo Cookie #2 is very low in carbs and sugars. It has more than twice the fiber and almost twice the protein of the conventional cookie. My Paleo cookie #2 will build strong body tissues. It is high in healthy fats and will hold you for many hours. Even better, it’s free of refined ingredients. This is great news for all cookie monsters!
You can analyze any recipe free online. While these cookies may look and taste like a decadent sweet, they are a healthy meal made from the highest order of foods known to Nature. One of the surprise ingredients is green banana, known to be LOW in sugars and carbs and HIGH in resistant starch, which helps to cultivate healthy intestinal flora.
- 1 Granny Smith apple, in coarse chunks with peel (if mixing by hand, grated)
- 1 green banana (if mixing by hand, mashed)
- 1 cup roasted almond butter
- 2 large eggs
- 2 tablespoons chia seeds, white or black
- 1/3 cup coconut oil
- 1 tablespoon vanilla
- 1/4 teaspoon maple flavor
- 11/2 cups shredded unsweetened coconut flakes
- 2/3 cup almond meal
- 3/4 teaspoon unprocessed salt
- 2 tablespoons ground cinnamon
- About 2/3 cup sweetener to taste. (I suggest 2/3 cup Lakanto sweetener, or about 2 tablespoons PureLo Lo Han Sweetener by Swanson, or 2/3 cup Swerve sweetener, or about 1/3 cup honey, or your favorite sweetener.
- 3 cups whole toasted nuts such as pecans, almonds, walnuts, pumpkin seeds, sunflower seeds, soaked and toasted if possible See All About Nuts
- 1/4 cup unsweetened cacao nibs (optional)
- Preheat oven to 350°F. Cover baking sheets with parchment paper.
- In a food processor or blender, add the apple, green banana, almond butter, eggs, chia seeds, oil, vanilla, and maple flavor. Process well until liquefied. Add the coconut flakes and process again to grind them as much as possible.
- In a large mixing bowl, whisk together the almond meal, salt, cinnamon, and sweetener. Add in the nuts and cacao nibs, if using.
- Pour the processor liquid contents into the mixing bowl and mix with a spatula into a thick batter. Use a 1/4-cup measure or an ice-cream scoop to drop mounds of dough on each of two baking sheets. Flatten and shape the cookies with greased hands or a spatula into flat rounds about 1/2 inch thick.
- Bake 20 to 25 minutes until underside is golden brown.
“He who loves the world as his body may be entrusted with the empire.” Tao Te Ching, Lao Tzu, 600 BCE