Fruit and Nut Breakfast Cookies (Real Food, Paleo)

Breakfast cookies are such a treat in our house! Our standard weekday breakfasts usually consist of uncured bacon or ham and eggs. Sometimes, we have leftover steak or chicken from the night before, along with an egg. During warmer weather, we may have smoothies made with plenty of eggs. Always, eggs!

I wanted to play around with a breakfast treat would break up the egg rut and could hopefully be made ahead of time. If the treat was portable, all the better. So after many tries, this cookie was born.

I used a combination of nuts for the base, but just one type of nut or seed works well! I have also kept the sweetener to a minimum, using only a few dates and a touch of maple syrup but more can added if the wet batter does not seem sweet enough for your palate.

I hand-blended frozen blueberries into the wet batter before baking but I have sometimes dolloped all-natural fruit spread in the center of each cookie before baking - both methods turn out really well. If dolloping fruit in the center, use a teaspoon to make an indent in the center of each cookie before dropping about two teaspoons of fruit spread into each indent.

Ugly Breakfast Cookies

2 cups nuts and seeds (I used 1 cup shelled pistachios, 1/2 cup macadamia nuts, 1/2 cup raw pumpkin seeds - 2 cups of the same nut/seed can be used instead)
1 teaspoon ground cinnamon
1/2 baking soda
1/2 teaspoon sea salt
5 Medjool dates, pitted
2 tablespoons pure maple syrup
3 organic eggs
1/2 cup coconut oil
1 teaspoon vanilla extract
1/4 cup coconut flour
1 cup frozen blueberries

Preheat the oven to 350 degrees. Line two baking sheet with parchment paper.

In a food processor fitted with an S-shaped blade, place the nuts and seeds, cinnamon, baking soda, and salt. Process until the nuts and seeds and finely ground.

Add the dates, maple syrup, eggs, coconut oil, and vanilla extract to the ground nuts and pulse until the eggs are well blended. Add the coconut flour and pulse again until all of the ingredients are well combined.

Pour the batter into a bowl and using a spatula, gently blend in the fruit (see above if using a fruit spread for each center instead).

Scoop about 1/3 of batter for each cookie onto the prepared cookie sheet. You will have about 8 cookies.

Bake for 20-23 minutes. Cool slightly before serving.

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