Paleo Pistachio-Orange-Chip Breakfast Cookies

November 2, 2020

Paleo Pistachio-Orange-Chip Breakfast Cookies

3 Comments  /  Go to recipe

Paleo Pistachio-Orange-Chip Breakfast Cookies

I’ve never been a big breakfast person. Most mornings, I just feel like a few bites of toast, a waffle (no syrup for me, just a little nut butter) or some yogurt. I created these breakfast cookies to be grain free and refined sugar free, yet filling enough with the nut butter to hold me over until mid-morning. They are also great with afternoon coffee or tea.

Nut butters have become extremely popular. You can find them in pretty much every grocery store nowadays. I try to seek out the varieties that are unsalted, unsweetened, raw and organic, whenever possible. They provide a wonderful base for paleo baked goods, binding the ingredients together and offering good fat content. I order my favorite line of nut butters online. It’s a raw, organic and sprouted line called Blue Mountain Organics. They are unbelievably creamy, “drippy,” and delicious!

If you don’t have pistachio butter, almond or cashew butter would work great, too. Store these in an airtight container in the fridge so they stay fresh longer.

 

paleo pistachio orange cookies

 

paleo pistachio orange cookies

 

Paleo Pistachio-Orange-Chip Breakfast Cookies

November 2, 2020
: 12 cookies
: easy

By:

Ingredients
  • 1 8-ounce jar of pistachio butter
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 tsp. baking soda
  • 1/2 cup dark chocolate chips, preferably dairy free
  • Zest of a small orange
  • 1 tsp. pure vanilla extract
Directions
  • Step 1 Preheat oven to 350 degrees and line a baking sheet with parchment.
  • Step 2 In a medium bowl, mix together the pistachio butter, egg, sugar, maple syrup, orange zest and vanilla.
  • Step 3 In a separate larger bowl, whisk together the coconut flour and baking soda.
  • Step 4 Add the pistachio butter mixture to the dry ingredients, mixing well. The mixture will be sticky.
  • Step 5 Fold in the chocolate chips.
  • Step 6 Using a size 50 cookie scoop, turn out rounded scoops onto the baking sheet, spaced apart about 1 or 2 inches.
  • Step 7 Bake about 10 minutes or until lightly golden on top and just set.
  • Step 8 Allow to cool completely to firm up.

Related Posts

Tuna-Apple-Dill Salad

Tuna-Apple-Dill Salad

Back in college (many moons ago!), I worked part time as a waitress at a local cafe, Yogi’s. The owners were a wonderful, caring couple, full of energy and life. In particular, Teresa, the wife, was wildly creative and very artistic. She hand-painted the menus […]

Instant Pot Lentil & Basmati Rice Soup

Instant Pot Lentil & Basmati Rice Soup

I finally caved and bought an Instant Pot. I know, I’m very late to the party. While the rest of the world was turning to their trusty Instant Pot during quarantine, I was apparently on another planet. I spent the better part of March, followed […]



3 thoughts on “Paleo Pistachio-Orange-Chip Breakfast Cookies”

Leave a Reply