Cocoa Nut Breakfast Cookies | Swirls and Spice

Cocoa Nut Breakfast Cookies {GF}

Even though it’s January and I’m on a salad kick, no way am I going to give up cookies.  They are my favourite.  And what about some chocolatey cookies that taste amazing?  Sign me up!  Oh, and they’re healthy too!  Morning, noon, or night, you won’t find me hesitating to take a bite. Cocoa Nut Breakfast Cookies What’s in these cookies that counts as healthy?  Almost everything.  Starting with superfood sweet potatoes, there’s also mineral-rich buckwheat, and unrefined coconut oil.  All natural sweeteners deliver plenty of good flavour to satisfy my sweet tooth without remorse. Cocoa Nut Breakfast Cookies | Swirls and Spice How big to make the cookies is a matter of preference.  The first batch I made were smaller two-bite cookies.    The coconut coating makes them crispy in the outside, but they are soft and flavourful inside, with walnuts adding just the right amount of crunch.  Before I knew it I had eaten six little cookies.  That’s what happens when I bake hungry.  So good. Here’s a tray of the smaller cookies before I baked them: Cocoa Nut Cookies The cookies stay about the same size after they are baked, so I’m thinking bigger cookies are more efficient.  All that cocoa and coconut goodness in an easy to grab format for a great anytime snack or breakfast on the go.Cocoa Nut Breakfast Cookies | Swirls and Spice

Cocoa Nut Breakfast Cookies {Gluten-Free}

  • Servings: about 24 smaller cookies or 16 large
  • Print
Ingredients:Cocoa Nut Breakfast Cookies | Swirls and Spice

  • 1 cup cooked and mashed sweet potato or yam
  • 6 Tablespoons coconut oil or butter, melted
  • 2/3 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1 Tablespoon ground flax seed (or ground chia seed)
  • 1 Tablespoon coconut palm sugar (or brown sugar)
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 Tablespoons cocoa powder (or cacao)
  • 1 cup buckwheat flour (light buckwheat is what I used)
  • 1 cup unsweetened fine flaked coconut,* plus 1/2 cup more for coating
  • 1/2 cup chopped walnuts, optional

* Shredded coconut can also be used.  Pulse in a food processor to make finer flakes. Directions:

  1. Combine sweet potato, coconut oil (or butter), maple syrup, egg, flax, and palm sugar using food processor or electric mixer.  Blend until smooth.
  2. Sift remaining dry ingredients together, except for nuts.  Add dry mixture to wet ingredients and process or mix well together.  Fold in walnuts with a sturdy spoon.  Cover batter and chill for 15 minutes, until firm but not completely solid.
  3. Preheat oven to 325 degrees F (165 C).  Form chilled batter into balls with a small scoop or by hand. Roll in coconut flakes.  Place on parchment lined cookie sheets.  Press down with fork to flatten each cookie.  Bake for 15 to 18 minutes.  Let cookies cool completely on the cookie sheet before storing.

I am bringing these cookies to Fiesta Friday this week.

I also share recipes at Allergy Free Wednesdays, Savoring Saturdays and here.

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50 thoughts on “Cocoa Nut Breakfast Cookies {GF}

    1. Mine did! The cocoa isn’t too strong, but you can add more (or chocolate chips!) if you like them super chocolatey. For me they were just just right amount for the morning.

  1. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

  2. Just stopping by again to let you know this was the most popular link from last weekend’s Savoring Saturdays party! We’ll all be featuring it at this weekend’s party. Can’t wait to see what you share… 😉

  3. Those sound great, love the healthiness of them.Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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