Nothing like eating cookies for breakfast, especially when there are two little ones in the house! They think mom is teasing them when she gives them cookies in the morning, but so far I haven’t heard them complain 🙂
These cookies are soft, slightly sweet, and very filling. Unless of course you are a growing toddler, then it takes a half dozen to fill you up!
Strawberry Coconut Breakfast Cookies (SCD, Grain-Free)
- 1 1/2 cups blanched almond flour
- 3 Tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 Tablespoons butter, melted and cooled
- 2 Tablespoons honey
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup shredded coconut, unsweetened
- 4 strawberries, diced
Preheat oven to 350 degrees.
Mix together almond flour, coconut flour, baking soda, and salt. Add in melted butter, honey, vanilla extract, and eggs then mix until combined. Stir in shredded coconut. By hand, gently mix in diced strawberries.
Drop tablespoon sized balls of dough onto cookie sheet. Bake for 12 minutes or until tops are slightly brown.
Makes about 3 dozen small cookies.
Recipe Adapted from: Gluten-Free on a Shoestring