Raspberry Breakfast Cookie (with revisions)

Earlier this month I posted a recipe for raspberry breakfast cookies.  You can find this post here.  We all really liked them, but I felt they needed 2 improvements.  They were too sweet and too gooey.  With some experimenting, I was able to improve those 2 things.  First of all, the original recipe from Ditch the Wheat.  I chose the raspberry option.

Paleo Strawberry Breakfast Cookies

Yield: 36 cookies

Ingredients

• 3 cups almond flour (750 mL)
• ¾ cup raw honey or equivalent sweetener, add to taste (175 mL)
• 1 tsp baking soda (5 mL)
• 1 tsp salt (5 mL)
• ½ tsp cinnamon (2 mL)
• 2 chia eggs
• 1 tsp vanilla extract (5 mL)
• ½ cup nut butter, just slightly melted (125 mL)
• (almond, cashew, etc.)
• ¼ cup unsweetened dairy free milk (60 mL) (almond, coconut, etc.)* Omit if honey or maple syrup are used.
• 1 cup raspberries or blueberries or strawberries (chop the strawberries) (250 mL)

Instructions

1. Prepare two chia eggs and preheat oven to 375°F (190°C).
2. In a bowl, combine the almond flour, sweetener (unless it is liquid), baking soda, salt, and cinnamon.
3. Add the chia eggs, vanilla, nut butter, sweetener (if liquid), and dairy free milk.
4. Mix to combine.
5. Add the raspberries, stir to combine, and let sit for 2-3 minutes.
6. Scoop 1 Tbsp of dough onto a parchment paper lined baking sheet and flatten the top of the dough slightly.
7. Bake for 13-15 minutes or until golden brown and cooked through.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Substitute the raspberries with blueberries, strawberries, or blackberries. In a hurry? Freeze in individual servings and defrost overnight. Enjoy in the morning!

http://ditchthewheat.com/paleo-strawberry-breakfast-cookies/


Now, with my current revisions:

• 3 cups almond flour (I reduced 1 cup by 3 Tbsp and replaced with 3 Tbsp arrowroot powder)
• 1/2 cup honey
• 10 drops stevia
• 1 tsp baking soda (5 mL)
• 1 tsp salt (5 mL)
• ½ tsp cinnamon (2 mL)
• 2 chia eggs
• 1 tsp vanilla extract (5 mL)
• ½ cup cashew butter (125 mL)
• 2 Tbsp dairy free milk (60 mL) (almond, coconut, etc.)
• 1 cup raspberries or blueberries or strawberries (chop the strawberries) (250 mL)

These turned out a bit more crispy and will be much more portable.