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-Chip Breakfast Cookies
- 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
- 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.