Grain-Free Cinnamon Raisin Breakfast Cookies - paleo, vegan, low carb optio
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 2 teaspoons lemon juice
- 1/4 cup coconut flour
- 3/4 cup unsweetened shredded coconut
- 3 tablespoons ground golden flax seeds (see notes - use gelatin
- 1/2 cup plus 1 tablespoons water (read how to make your wa
- 1/2 teaspoon vanilla extract (gluten-free)
- 1/2 teaspoon fine sea salt (i recommend real salt)
- 1/2 cup chopped raisins (omit or use homemade chocolate ch
- 3/4 cup coconut butter (aip) or almond butter (see homemad
- 3 tablespoons honey or 1-2 scoops stevia extract powder (see how
- Carbohydrate 5.8041568074741 g
- Cholesterol 20.3354166666667 mg
- Fat 22.9195533384884 g
- Fiber 3.96761926222267 g
- Protein 1.71605055610646 g
- Saturated Fat 18.3770566712376 g
- Serving Size 1 1 cookie (34g)
- Sodium 63.2471527807369 mg
- Sugar 1.83653754525143 g
- Trans Fat 1.45046425030844 g
- Calories 224 calories
Preheat the oven to 350°F. Line a baking sheet with parchment paper.In a small bowl, mix the flax seeds, water, lemon juice and vanilla and let it sit for about 10 minutes, until it forms a gel.In another bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and raisins and mix until well combined.Melt the coconut butter and sweetener in a saucepan over medium heat. Add the coconut butter mixture to the dry ingredients and stir well.Add the flax gel to the dough and mix until a thick, sticky dough forms. Scoop the cookie dough into 2-inch mounds and place on the prepared baking sheet about 2 inches apart. Repeat until all the dough is used.Bake for 15 to 18 minutes, until golden brown. Let the cookies cool on a wire rack.
