paleo breakfast cookies

3/4  cup		raw cashews
1/2  cup		raw pumpkin seeds
1  cup		raw coconut flakes
1-1/2  cups		blanched almond flour
3  tablespoons		coconut flour
3/4  teaspoon		baking soda
1/2  teaspoon		kosher salt
2  tablespoons		coconut palm sugar
4  tablespoons		virgin coconut oil
2		eggs at room temperature, beaten
4  tablespoons		honey
2  teaspoons		vanilla
3  ounces		dairy free chocolate chips

Tip: Click on the ingredient links to learn the nutritional information for all the paleo breakfast cookies ingredients. The serving size for any ingredient in paleo breakfast cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Place the raw nuts and coconut flakes on a separate rimmed baking sheet in a single layer and place in the preheated oven. Bake until lightly toasted, about 10 minutes. Remove from the oven and set aside to cool briefly.

In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will be very soft. Add the toasted nuts and coconut flakes, and mix until they are evenly distributed throughout the dough. Allow the dough to sit until it begins to firm up so it will be easier to handle (about 5 minutes).

Divide the dough into 12 equal portions, each about 4 tablespoons in volume, about 2 inches apart from one another. With wet hands, shape each portion into a ball, return to the baking sheet and then press into a disk about ½ inch thick. Scatter 5 or 6 of the optional chocolate chips on top of each disk and press gently to help them adhere.

Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges, about 12 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely.