Paleo breakfast cookies are very thick and soft cookies loaded with nourishing seeds and protein almond butter. These simple almond butter cookies are naturally sweetened with soft pitted dates. A delicious clean eating recipe to start the day with energy, happy, and feel good!
Paleo Breakfast cookies – 100% sweetened with dates
You know how much I am against refined sugar right? It has been 5 years without eating white sugar. I treat myself with only naturally sweetened and low sugar recipes. Well, I started eating 100% sugar-free for 2 years. My favorite sweeteners are 100% sugar-free natural sweeteners like stevia, erythritol, or monk fruit sugar. I am still using these every day – especially in my coffee. Then, I reversed my pre-diabetes and I realized that I could also bake with some other natural options like dried fruits, fruits, or a limited amount of natural sweeteners.
My advice if you are trying to control your sugar intake:
Eat nourishing sweet treat. Look for a recipe that adds nuts, seeds, no refined flour. Those are richer in fiber and protein to stabilize your blood sugar level through the day – meaning keeps your energy steady. It also keeps you full for longer.
Natural sweetener, yes but go with moderation. Any recipe that uses dried fruits, fruits, or natural sweetener is fine! Again, it means those recipes are more nourishing and good for your body. However, a sweet treat is to enjoy in MODERATION. You should never eat the whole batch of those paleo breakfast cookies, even if they are good for you. Anyway, I challenge you to do it! They are so fulfilling that you can’t eat more then 2 or 3 of those 🙂 Another good point about eating nourishing sweet treats. You won’t be able to overeat them
Make your own stuff. I know it is easy to buy some ‘energy balls’ or ‘healthier cookies’ from the store. But nothing is better than your own recipe where you control what you put inside
Almond butter breakfast cookies – store for weeks!
Those paleo breakfast cookies are great examples of how you can start the day with sweet and feel good, energized, and grain-free Those paleo breakfast cookies are slightly sweetened with dates, full of fiber and proteins from nuts, seeds, and almond butter. You won’t feel a crash of energy after eating those trust me. I love grain-free breakfast, I often make a coconut flour porridge but some days I don’t have time to sit to enjoy breakfast – so paleo cookies it is!
Plus I stored mine for 3 weeks in a cookie jar! Can you believe it? Yep, there is no eggs or dairy in there so it stores really well. So don’t look further and give those a try. It is clearly a no-fail recipe, pretty easy to make in the food processor.
All you need is :
Dried dates – Medjool or deglor
Optional but good: a combo of those coconut chips, dried cranberries, paleo dark chocolate chips
Water – I noticed that I don’t need to add water when I make those using Medjool dates. They are softer, moister dates.
Watch the video of those simple paleo breakfast cookies and make them now :
Enjoy the lovely paleo breakfast cookies.
Paleo Breakfast Cookies
Paleo breakfast cookies - Easy Clean Eating Cookie with Almond Butter and Pumpkin Seeds. Protein loaded. No added sweetener. 100% sweetened with dates.
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Preheat the oven to 315 F (160C).
Line a cookie tray with baking paper. Set aside
Put all the cookie ingredients into the food processor. Process until it forms a crumble of dough - this usually takes few minutes, and you may need to scrape down the sides of your bowl to get things together.
Transfer into a large mixing bowl and add the toppings ingredients. Using your hands, incorporate the toppings into the crumbly dough.
With your hands again, bring the crumbly cookie dough into a ball. You may have to add 2-4 tablespoon of water at this time to gather the crumbly dough together. Process by adding 1 tablespoon at a time and see how it goes. The dough is good when you are able to form a ball. This depends of the dates you are using. With soft medjool dates, I usually don't need water at this stage but I do add 4 tablespoons with deglor dates.
Roll the ball into a cylinder, cut 16 pieces of dough with a sharp knife. Using your hands, roll each piece into a ball. Place onto the prepared cookie tray. They can be put close together as these cookies don't spread during baking.
Press each cookie ball with the bottom of a drinking glass or your hand to flatten into cookies.
Bake 12-15 minutes or until golden outside.
Cool down on the baking tray for 15 minutes then transfer into a cookie jar to store up to 3 weeks.
Dates: you can use any sort of dates but make sure they are fresh from the packaged and soft. You MUST weigh the dates for precision (in oz/grams). Don't use cups for the dates. It make the recipe less precise as some dates are larger than others and I found it difficult to get the same result with deglor dates and medjool dates when measured in cups.Storage: I store them up to 3 weeks in a cookie jar.