riddlelove: Lemon Vanilla Bean Breakfast Cookies ~ A Paleo, Gluten-Free Recipe

Friday, February 1, 2013

Lemon Vanilla Bean Breakfast Cookies ~ A Paleo, Gluten-Free Recipe

Our littlest baby started sleeping through the night at seven weeks old. I felt human! This baby stuff is a piece of cake when you get enough sleep. I was ready to take over the world! Until teething, mental, and physical growth spurts hit and I never slept again.

I allow myself to sleep in (for as long as the baby sleeps) every Saturday morning. This is only possible if breakfast is prepared ahead of time and the older children can satisfy their "starving" bellies themselves. Enter the breakfast cookie. I mean, who doesn't want to eat a cookie for breakfast? Or anytime, for that matter? These truly can be enjoyed at any hour of the day, thanks to each wholesome ingredient.

Paleo Lemon Vanilla Bean Breakfast Cookies
Prep time: 15 min; bake time; 15 min; makes 20 cookies (leftovers freeze well)

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup coconut sugar
1/2 cup coconut oil (do not melt first)
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 eggs
zest from 1 lemon
juice from 1 lemon
beans from 1 vanilla pod (slit pod open and scrape beans out with a spoon, or squeezed out like toothpaste if it's been used to make vanilla extract)

Preheat oven to 350º. Measure and pour coconut and almond flours into mixing bowl. Turn mixer to low and continue to add the rest of the ingredients until fully mixed.
Form cookies by taking about 2 tablespoons of dough for each cookie, rolling them in a ball with your hands, and gently pressing them down to about 1/2 inch thick.
Bake on a cookie sheet (greased or lined with parchment paper) for 15 minutes. Allow to cool completely on the cookie sheet before removing. Serve immediately, store in air-tight, lidded container on the counter for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to several months.