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1 Clone of Healthy Paleo Breakfast Cookies

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Clone of Healthy Paleo Breakfast Cookies

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Ingredients

24 portion(s)

Ingredients

  • 240 grams Raw Pecans
  • 340 grams raw almonds
  • 10 grams Pink Rock Salt
  • 80 grams Coconut Flour
  • 1 1/2 teaspoon bicarb powder
  • 50 grams coconut palm sugar
  • 100 grams coconut oil, (melted and cooled not necessary)
  • 4 eggs, room temperature
  • 160 grams honey, softened
  • 20 grams Pure Vanilla Extract
  • 60 grams Raw Pumpkin Seeds
  • 160 grams Raw Coconut Flakes
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    easy
    Preparation
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    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Preheat your oven to 175C degrees.  Line a baking tray with baking paper and set aside.

  2. Place 240g Pecans, 340g Almonds & 10g rock salt  into TM Bowl and Pulse on Turbo for 1-2 seconds or until roughly chopped.

  3. Add 80g Coconut Flour, 1 1/2 tsp Bicarb and 50g Sugar to the bowl, and mix Counter-clockwise operationReverse, Speed 4 until combined.

  4. Add 100g Coconut Oil, 4 Eggs, 160g Honey and 20g Vanilla to the TM Bowl and mixCounter-clockwise operation Reverse, Speed 4 until combined well.

  5. Add 60g Pumpkin Seeds and 160g Coconut Flakes and mix on Counter-clockwise operationReverse, Speed 4 until they are evenly distributed through the dough. You may need to use the spatula to finish it off.

  6. Roll 1-2 tablespoons of the dough for each cookie into balls and place on the tray about 1 inch apart.   With wet fingers, push the balls of dough down into round disks. Or push down with a whole almond in the center.

  7. Bake in the centre of the preheated oven until pale golden brown all over, and browned on the edges (about 15 minutes).

  8. Remove from the oven and allow to sit for around 5 minutes before transferring onto a wire rack to cool completely.

  9. Store in an airtight container in the fridge / freeze to make last the whole week

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Tip

A super-healthy snack between meals, or breakfast on the run. 

These cookies are guilt-free, grain-free, dairy-free and taste amazing.

For those who are after a low-sugar snack, the amount of honey can be reduced by half.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Love this recipe, originally

    Submitted by BecPaleoThermo on 6. March 2016 - 19:08.

    Love this recipe, originally by Jo Horton, I've doubled the recipe as they don't last long and simplified the recipe to suit us.

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