Flourless Breakfast Energy Bites; made with almond flour, coconut flour, old-fashion oatmeal, eggs, butter, vanilla extract, swerve brown and granulated sweetener, several varieties of seeds, and spices. When you are craving cookies, and specifically oatmeal cookies? These cookies are my second favorite cookies and come a close second. Crispy edges & soft and chewy centers. Although, Macadamian White Chocolate Chip Cookies are my favorite. And, I love coconut in almost everything. Moreover, these cookies are also an excellent breakfast bar, very filling and loaded with lots of nuts and good for you seeds. As a matter of fact, these breakfast cookies make a tasty snack anytime; perfect for a meal prep breakfast or afternoon snack!
Hearty Breakfast
They’re easy to make ahead for a healthy breakfast all week. And, they’re a nutritional powerhouse, packed with fiber and protein. Furthermore, they won’t fall apart and aren’t too dry! Moreover, you can use any combination of nut butters, nuts, seeds, and dried fruit you happen to have lying around in your pantry.
I’ve been trying to cut out all the bad carbs I would crave and can’t live without. I made this gluten-free by substituting the flour with Perfect Blend Flour and Almond Flour. Sometimes, Oatmeal cookies can be dry and it could be a hit and miss, with trying new recipes for the first time. But, not these.
All my life I’ve battled with health issues and gaining weight. I’ve cut out a lot of things in my diet. You know like all types of bread, cookies, and starchy vegetables. But, now that society as a whole is becoming more health-conscious.
They’re chewy and hearty– I love their texture. Just one is enough to satisfy your appetite for a long time.
WHAT ARE BREAKFAST COOKIES?
Breakfast cookies are kind of like a granola bar or homemade energy bar in a circular shape. And, these are delicious, but obviously, not as delicious as your favorite traditional chocolate chip or snickerdoodle cookie recipe.
These breakfast cookies are a mixture of rolled oats, dried fruit, nuts and seeds, and nut butter, with a little salt. In addition, cinnamon for a boost of flavor and a mashed banana and egg. However, a little flour to help bind it all together.
There’s an organic movement going on. And, now that they’ve come out with the Perfect Blend; and all types of flour, like Almond Flour. However, I feel like I have more freedom in keeping with a healthier lifestyle.
The first thing that I noticed was, I was feeling sluggish, feeling stressed more often, and experiencing that everything is slowing down and changing. I can honestly say, that my digestive system feels so much better when I’m kind to it.
What you will need:
- Perfect Blend Flour
- coconut flour
- Old Fashion Rolled Oats
- Swerve brown sugar sweetener
- Swerve granulated sugar sweetener
- organic coconut, shredded, toasted
- almonds, (raw) toasted and chopped
- pumpkin seeds, toasted
- Sunflower Seeds
- Gloden
Flaxseed Seeds (or Meal) - Baking soda
- Baking powder
- Almond Extract
- Himalayan Sea Salt
- parchment paper
- baking sheet
How to make Flourless Breakfast Energy Bites
First, Preheat Oven 350° F degrees.
Prepare a cookie sheet by placing a parchment paper or silicone mat within it.
In a large bowl, cream together the butter, sugars until well blended. Add eggs, vanilla extract. Set aside.
In a medium bowl, sift together flours, baking powder, baking soda, salt. Set aside.
With a spoon to mix, slowly add the dry ingredients to the wet ingredients gradually, mixing until combined, but not over mixing.
Slowly fold the oats, coconut, nuts, and seeds in the cookie dough.
Taking #10 scoop (1/4 cup scoop). Scoop up cookie dough and place on cookie sheet 2 inches apart.
Bake for 16 to 22 minutes.
Place cookies on a wire rack to cool completely. Repeat with the remaining dough.
Flourless Breakfast Energy Bites
Ingredients:
- 1-1/2 cup Perfect Blend Flour
- 1 cup coconut flour
- 2 cups Old Fashion Rolled Oats
- 1/4 cup Swerve brown sugar sweetener
- 2/3 cup Swerve granulated sugar sweetener
- 1 cup of organic coconut, shredded, toasted
- 1 cup almonds, (raw) toasted and chopped
- 1/2 cup pumpkin seeds, toasted
- 1/2 cup sunflower Seeds
- 1/4 cup golden
Flaxseed Seeds (or Meal) - 2
teaspoon of baking soda - 1 teaspoon baking powder
- 2 teaspoon Almond Extract
- 1 teaspoon Himalayan Sea Salt
Instructions:
Preheat Oven 350° F degrees
- Prepare a cookie sheet by placing a parchment paper or silicone mat within it.
- In a large bowl, cream together the butter, sugars until well blended. Add eggs, vanilla extract. Set aside.
- In a medium bowl, sift together flours, baking powder, baking soda, salt. Set aside.
- With a spoon to mix, slowly add the dry ingredients to the wet ingredients gradually, mixing until combined, but not over mixing.
- Slowly fold the oats, coconut, nuts, and seeds in the cookie dough.
- Taking #10 scoop (1/4 cup scoop). Scoop up cookie dough and place on cookie sheet 2 inches apart.
- Bake for 16 to 22 minutes.
- Place cookies on a wire rack to cool completely. Repeat with the remaining dough.
Notes:
- Don’t use quick oats or the cookies won’t turn out the same.
- If you don’t want to use the Swerve sweeteners; Substitute with 1/4 cup maple syrup, honey, brown rice syrup, coconut sugar, or agave nectar.
- **1 cup of raisins can be substituted for the chocolate chips (Or more if desired).
- If you love toasted Almonds, but not necessary… you can toast the almonds and coconut will give this oatmeal cookie a unique toasted nutty flavor.
- To freeze the rest of the cookie dough. Use a piece of parchment paper, place cookie dough on parchment paper in a line to make a log roll. Add a sheet of foil over the parchment paper for an added protection when you place it in the freezer. (the more layers the better) then place the cookie dough in the freezer bag. You can freeze the cookie dough for up to 3 months.
- Cookies can be frozen for up to 6 months in an airtight freezer-friendly container.
- Cookies stay fresh in the refrigerator or on the counter for 4-5 days.
- Be sure to store them in a well-sealed airtight container at room temperature.
- Try adding a slice of bread to the container as well. However, just don’t lay it directly on cookies or it can make those it’s resting on soggy.
Stay in the Know… Subscribe Today!
Be sure to Bookmark this site. check back often, because I change it and add new pages all the time. And, we have an amazing E-newsletter that we only send out updates and key information on Amazing Finds and Deals. Furthermore, no need to worry about us selling or sharing your info… we do not, ever. Moreover, we appreciate you being a part of what we are doing here, and look forward to several more decades of being an information source. However, Register in the top right-hand corner. We’ll update you on any new finds, more delicious new recipes, and innovative products. While you’re here, visit our Arts and Entertainment page for more incredible finds and additional gift ideas. Some of the ingredients I used in this recipe and the cookware are located at the link below…
