Paleo Breakfast Cookies

First let me start by saying, we do not eat breakfast cookies very often for breakfast.  However, there are moments when we will be in a hurry and I’ll make a batch the road.  I also find myself grabbing for them throughout the day, meaning they are not just meant for breakfast.  I think one big concept I had to grasp when I went Paleo is cookies, muffins, cakes, cupcakes and brownies are still ‘treats’ even if they are Paleo.  For the first month or two, I thought I could get away with any sweet because it was Paleo, yet this wasn’t the case.  My system is sensitive to sugar and carbohydrates now, so I do watch what/how much I consume.

The base to this recipe is a plantain.  If the plantain is green, it is more like a potato when cooking it…hard and lacking taste.  As it ripens and becomes brown, it takes on more of a sweet banana taste and texture.  The key to this recipe is to have a ripe plantain, even thought the skin may be looking like a rotten banana, don’t let that fool you.  The darker the peel, the sweeter the plantain will be.  Plantains are a favorite in our house from chocolate chip cookies to pancakes.

Two things I want to make note on this recipe.  First, this recipe is egg free because of the gelatin.  However, it is very important the gelatin cools after cooking because this is part of the ‘set-up’ process.  It’s very tempting to grab a hot cookie off the pan, but it will be very very soft without allowing it to cool.  Second, you will noticed I have listen organic raisins.  I pick and choose what I eat organic and there is a reason for everything.  I pick organic raisins because they are sulfate free.  That means they are the closest thing to ‘all natural’ and do not have anything to preserve them.

Paleo Breakfast Cookies

Yields 12 cookies

1 brown plantain

3 tbsp organic raisins

3 tbsp hemp seeds

3 tbsp chocolate chips

1/2 cup almond flour

3 tbsp maple syrup

2 tsp vanilla

1 scoop Vital Proteins gelatin

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mash down the brown plantain until it’s liquid.
  3. Add in all ingredients to the mashed plantain, except the gelatin.  This will create your amazing breakfast cookie batter.
  4. Sprinkle in gelatin over the cookie batter and mix to incorporate within the batter.
  5. Scoop cookie batter onto a greased cookie sheet.
  6. Bake cookies for 8-10 minutes.
  7. Allow cookies to cool on pan for 10-15 minutes, then enjoy!

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