Make Cookies part of a healthy breakfast with these Dark Chocolate dipped Almond Butter Breakfast Cookies! A paleo friendly breakfast cookie made with simple wholesome ingredients and unrefined natural sugars. Portable, easy, delicious!
Two words.. BREAKFAST COOKIES. They belong together, right? But why? Other than the pure fact that I will wake up fro breakfast cookies and coffee with much more enthusiasm than say, breakfast toast. Haha!
In all seriousness, what makes a breakfast cookie a breakfast cookie? This is a serious question. Is it because it’s healthier so you can justify eating cookies for breakfast? Is it that it’s portable or kid friendly? Is it that I have some kind of whole-grain oatmeal in it? Is it that it contains fruit? Or should we just call it a cookie and be done with it. Healthy cookie.
If we were going by Wikipedia standards, a cookie can be defined as
“A cookie is a baked or cooked food that is small, flat and sweet. It usually contains flour, sugar and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc. Wikipedia”
You see, this really doesn’t justify our answer.
Well my friends, we don’t have time to debate on whether these dark chocolate almond butter breakfast cookies are really just cookies. But I do know this! They are gluten free, dairy free, paleo friendly, and refined sugar free. Either way, these cookies are made to nourish or enjoy ANYTIME of day! A breakfast on the go or midnight snack with milk….make that coconut milk. Haha! You choose.
Oh my goodness. Spending three paragraph talking about the definition of a cookie and whether it’s suitable for breakfast is probably the least entertaining ever! But stay with me here, we are going to take this cookie definition to a whole new healthy level.
As you can recall, my husband has been running to work. We’ve been feeling him with instant pot oatmeal jars, lemon coconut bars, and all the things meal prepish. Well, add these breakfast cookie to the list. Variety is key, right?
Or in our case, portable and healthy is key.
INGREDIENTS in the breakfast cookies recipe:
- dark chocolate
- almond butter
- oat flour
FIRST –> Banana. This is what’s going to replace the oil and some of the sugar. It’s rich in potassium, magnesium, plus it gives it that breakfast taste!
SECOND –> We have a gluten free starch. Tapioca or ground oats! Both rich in fiber and flourless!
THIRD –> One egg. You know for protein and such. Bonus: Rich in choline too!
And FOURTH–> Almond butter, obviously. Healthy fats and rich in Vitamin E
Then there is an option to leave these cookies plain, without the dip in dark chocolate. They turn out soft and similar to a peanut butter cookie taste.
That being said, I’m not sure you don’t want take that option. Besides, true dark chocolate contains loads of antioxidants. You’re welcome.
How to Make Dark Chocolate Almond Butter Cookies VIDEO
I also drizzled these cookies with extra melted almond butter and sparkling cane sugar. Oops. Totally optional though! Hey, that’s just my inner foodie wanting everything to look pretty. Can you blame me?Print
Almond butter, bananas, eggs, and chocolate make a paleo friendly breakfast cookie made with simple wholesome ingredients and unrefined natural sugars. Portable, easy, delicious!
- 1 cup almond butter (natural – creamy no stir works best)
- 1 egg
- 1 ripe banana
- 1/3 cup tapioca flour, arrowroot flour, or ground rolled gluten free oats
- 1/3 – 1/2 cup coconut sugar (see notes for substitutes)
- 1 tsp vanilla extract
- dash of cinnamon
- 1 tsp baking powder
- optional 1 tbsp maple syrup or molasses (optional but helps with keeping batter together and sweetness)
- 1/2 tsp sea salt
- Optional coating – Melting dark chocolate (for dipping cookies)
- 1 tsp coconut oil (refined)
- Optional sparkling cane sugar for topping.
- Place your almond butter, egg, and banana in a large bowl or stand mixer. Mix well until banana is blended.
- Add in your flour, sugar, spices, baking powder, and extract.
- Mix again.
- Fold in your molasses and pinch of sea salt.
- Then you want to chill the dough/batter in the fridge for 1-2 hours or freeze for 15-20 minutes. This is crucial.
- After the dough hardens, you can then scoop onto a lined baking sheet at least 2 inches apart. NOTE –> Depending on the nut butter you used, the batter still might be a little thin. If that’s the case, just add 1-2 tbsp more flour.
- Press each cookie flat with a fork. Make sure you have a lot of space between cookies because they will spread.
- Bake at 350F for 9-11 minutes. Longer if you want crispier edges or if you are cooking at altitude.
- Let cool completely before moving to a wire rack.
- As the cookies cool, melt your chocolate.
- Place 1/2 cup dark chocolate chips in microwave safe bowl. Add a teaspoon of coconut oil (the oil is optional but it helps thin it out if needed). Heat in 30 second intervals until melted.
- When cookies are cooled, dip half into the chocolate or drizzle chocolate on top of cookies. Place on lined pan or plate. Repeat for all the cookies. Feel free to add a touch of cinnamon, sparkling cane sugar, melted almond butter, or sea salt on top.
- Place the cookies in fridge to cool the chocolate coating. Makes 12-14 cookies.
For best results, keep in fridge.
Sugar options – You can try raw cane sugar or xylitol, but the baking texture/times might vary. I have not tested it yet.
Estimated Nutrition Per Cookie with Chocolate Coating
- Category: dessert, breakfast
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 168
- Sugar: 7g
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 2.5g
- Protein: 4.5g
Keywords: breakfast cookies, paleo, gluten free, healthy breakfast
Okay, so all in all think of this as nutter butter cookies meets banana oatmeal breakfast drizzled in dark chocolate such and such. Or something like that.
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So the question remains…. is this a cookie or breakfast cookie?