Breakfast cookies are such a fun food!
Cookies for breakfast? Yes, please! I am all about fun food, and cookies for breakfast certainly fit the bill. Sometimes you just need to mix up the typical breakfast routine and make some fun food.
I have been loving experimenting with my new favorite flour - Otto's Cassava Flour. I started using this amazing grain free four a little over a month ago for health reasons. Cassava flour is 100% Yuca Root {NOT tapioca flour} and it can be substituted 1:1 in most wheat/gluten free flour recipes.
One thing that I love about Otto's Cassava Flour is that it's a resistant starch and helps provide food for the gut {aka prebiotics - which feed probiotics}. This makes it great for the tummy and digestion {thanks to my friend Megan from Eat Beautiful for teaching me about this}. Otto's Cassava Flour also happens to be AIP friendly, Paleo certified and it's non-GMO.
I am absolutely loving this flour and how well it is working with my body. That being said, you'll being seeing a lot more cassava flour recipes being posted here on Recipes to Nourish {including some cake recipes, muffins + more ... so make sure to sign up for my newsletter so you don't miss the recipes}.
So far I've made cinnamon rolls, many batches and varieties of chocolate chip cookies, brownies, cheddar crackers + savory muffins ... and my whole family has happily gobbled everything up.
Recently we've been on a breakfast cookie kick. They're so nice to have on hand {in the freezer} so my husband can grab some when he's headed out the door in the morning. My oldest daughter Little Love also enjoys when I say she's having cookies for breakfast. She's my special one who refuses to eat most foods, so I love it when I can make something that she likes and also pack it with nourishing ingredients.
These Cassava Flour Breakfast Cookies are soft, delicious + packed with nourishing whole foods. They use a whole egg + hydrolyzed grass-fed collagen for protein. I also add in some zucchini and carrot for a little veggie boost. They're sweetened with honey, nature's sweetener. And to make them a little extra special, I add in some extras like organic raisins and organic fair-trade chocolate chips {or carob chips, or cacao nibs}.
BONUS: For one week only, Otto's Naturals has a 10% off your order coupon code just for Recipes to Nourish readers! Just follow the link here and enter NOURISH10 at checkout. It's the best price point I have seen + they offer FREE shipping!
Here's to lots of yummy breakfasts! Enjoy!
Cassava Flour Breakfast Cookies
YOU WILL NEED: Baking Sheet, Unbleached Parchment Paper, Large Mixing Bowl, Coarse Microplane or Standing Grater, Hand Held Mixer - optional
Cassava Flour Breakfast Cookies
These Cassava Flour Breakfast Cookies are soft, delicious + packed with nourishing whole foods.
Ingredients
- ¼ cup pasture butter, softened
- ½ cup light color honey {I used local creamed clover honey}
- 2 heaping tablespoons finely grated organic zucchini, squeeze out some liquid
- 2 heaping tablespoons finely grated organic carrot
- 1 organic or pastured egg
- 2 tablespoons grass-fed collagen - optional (<-- recommend)
- 1 teaspoon organic vanilla extract
- 1 ¼ cups cassava flour (<--
- ½ teaspoon Celtic sea salt (<-- salt)
- ½ teaspoon baking powder**
- ¼ teaspoon baking soda
- ¼ cup organic or allergy free chocolate chips, stevia-sweetened chocolate chips, carob chips or carob nibs
- ¼ cup organic raisins or cranberries* - optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with unbleached parchment paper. Set aside.
- Prep zucchini and carrot. Wash both and peel carrot. Use a coarse microplane or standing grater to finely grate zucchini and carrot until you have 2 heaping tablespoons of both. Gently squeeze out some of the excess zucchini juice. Set aside.
- In a mixing bowl, add softened butter and honey. Mix with a hand held mixer or by hand until fully combined and creamed.
- Add finely grated carrots and zucchini, egg, hydrolyzed collagenand vanilla extract. Mix until combined.
- Add the cassava flour, sea salt, baking powder, and baking soda. Mix just until combined. Do not over mix.
- Fold in chocolate chips and raisins by hand.
- Round heaping tablespoonfuls of cookie dough onto baking sheet, flattening the dough balls slightly.
- Bake for 8-12 minutes. Do not over bake or they will be too dry! They should just start to have a few cracks and be light colored {NOT golden brown}. When I make 10 larger cookies, mine are done at 12 minutes, when I make smaller cookies, they are done between 8-10 minutes. All ovens are different, so set your timer for 8 minutes and check for doneness.
Notes
*Make sure to look for dried fruit that is pure whole fruit with no added sugar or oils.
OPTIONAL ADD-INS: By all means, if you like nuts, seeds or shredded coconut in your cookies, you can add some in or substitute from the chocolate/carob/cacao nibs and/or dried fruit. If you use nuts or seeds, use sprouted nuts and seeds if possible. They are best for digestion and absorbing more nutrients.
HYDROLYZED COLLAGEN: This is optional, but I love adding it for its protein content + its added nutritional benefits.
NOTE: I used 1 small carrot and about half a medium size zucchini.
**Okay, here's the deal with baking powder, there is so much gray area here with this one - technically it's not considered Paleo if you follow the strict Paleo diet, however many people who eat Paleo use baking powder. Here's my take ... if it's going to cause detrimental effect on your health, then by all means don't use baking powder. But if it's not, life is too short to stress over minuscule stuff like this ... stress isn't good for the body either. You can always use the Paleo version of baking soda - 1 part baking soda to 2 parts cream of tarter - but note, I have not tested that with this recipe.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 122mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats and one for Breakfast too. Come follow along.
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Disclosure: I received a 2 lb. bag of Otto's Cassava Flour from Otto's Naturals to use and review, all opinions and photos are my own.
Hydrolyzed Collagen, Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
Renee Kohley
Oh yum! Friday's are breakfast cookie days here! I will have to try these!
Emily Sunwell-Vidaurri
How fun! I love that you make so many of them too. It's such a fun addition to the breakfast routine.
Megan Stevens
These look amazing! I can't wait to make them!
Emily Sunwell-Vidaurri
Thank you Megan xo I know you love cassava flour as much as I do 🙂 I hope you enjoy them!
Jill York
I have never heard of this flour! Thanks so much for sharing. I'm going to check it out-and awesome recipe!!
Emily Sunwell-Vidaurri
Hi Jill, it's awesome flour! I LOVE it! 🙂 I hope you get to try some.
linda spiker
Great recipe Emily! I ordered the flour and am looking forward to coming up with some recipes!
Emily Sunwell-Vidaurri
So exciting! I hope you love it as much as I do 🙂 Looking forward to what you create!
Jessica
These look so nice! I haven't worked with cassava flour yet. Very cool.
Emily Sunwell-Vidaurri
Thanks Jess! It's my favorite flour 🙂
Linda
My grandson is allergic to eggs. How can I modify recipe so I could make this for him.
Emily Sunwell-Vidaurri
Hi Linda, I haven't tried making these without eggs. I wish I had time and the money to test out the recipe in lots of ways, but I don't. I have made egg-free cookies using grass-fed gelatin ... you can see how to make the "gelatin egg" in this recipe, but like I said, I can't guarantee how these breakfast cookies would turn out with a "gelatin egg" since I haven't tried making them that way.
Marjorie
These looks so good. You grabbed my attention with those chocolate chips, but I love that they have some veggies in there too!
Emily Sunwell-Vidaurri
The chocolate chips are totally optional too, but fun to have a few in there 😉
Lindsay AFM
These cookies sound SO good! Thanks for sharing your recipe.
Emily Sunwell-Vidaurri
Thanks Lindsay! 🙂
Matt @ Plating Pixels
I've never used cassava flour but if you can use it to make cookies for breakfast count me in!
Emily Sunwell-Vidaurri
🙂 right? Cookies for breakfast is so much fun!
anna@greentalk
These look so good. I would like to make them for my son for breakfast. I wonder if I can hide some more veggies in the cookies?
Emily Sunwell-Vidaurri
Thanks Anna! I haven't tried it with more veggies, so I'm not positive. If you try, I'd love to know how it goes.
Kam Kay
These breakfast cookies look absolutely delicious. Can't wait to try them!
Emily Sunwell-Vidaurri
Thank you! 🙂 I hope you get to try some.
Eileen
This cassava flour seems to be really great--I look forward to baking with it some day! And your cookies look amazing...
Emily Sunwell-Vidaurri
Thank you Eileen! I hope you get to try some 🙂
Lindsey Dietz
Cassava and tigernut flours are two I haven't tried yet ... and I need to!
Emily Sunwell-Vidaurri
I love cassava and I'm looking forward to trying out tigernut too 🙂
Andrea Wyckoff
Breakfast + Cookie = My 2 Favorite Words!! These are some of the most crave worthy chocolate chip cookies I have ever seen!!
Emily Sunwell-Vidaurri
🙂 thanks Andrea! They're so fun + taste yummy too.
Sarah
Last month I was the happiest person in the world when I found a giant bag of cassava flour in a random little market in Liverpool - we can't get Otto's here in England and I've been seeing SO many people use it. I haven't done much with it since then because I wasn't sure what to do but now I've got the rest of my morning planned out and these cookies are number one priority!
Emily Sunwell-Vidaurri
That's awesome that you found some Sarah! So cool! I hope you get to make lots of yummy stuff with it 🙂
Bethany @ athletic avocado
Cassava flour is my all-time favorite flour to bake with! It does wonders in gluten-free and grain-free baking! These breakfast cookies look incredible and Im happy that they are nutritious!
Emily Sunwell-Vidaurri
Thank you Bethany! I love the flour too 🙂
Karen
I don't bake a lot but I had not heard of cassava flout. Will definitely check it out. Nice to have options. Thanks for sharing at #LetsGetRealSocial
Emily Sunwell-Vidaurri
I love cassava flour, it's a great grain free/gluten free option 🙂
Cathy
I cannot eat dairy on the autoimmune paleo diet. Could I substitute Spectrum organic vegetable shortening (made with palm oil) for the butter? What do you recommend? Thank you.
Emily Sunwell-Vidaurri
Hi Cathy, I haven't tried them with that but it might work 🙂 I'm guessing it would work better than something like coconut oil. Usually I use avocado oil when I need a dairy free replacer, but again, I haven't tried it with these cookies so I'm not sure if it would work.
Michelle
These are delicious! Thank you.
Emily Sunwell-Vidaurri
I'm so happy to hear that you liked them! Thanks for letting me know. 🙂
Farhaana
Can I use grass fed gelatin powder instead of the collagen?
Thanks
Emily Sunwell-Vidaurri
Hi! Gelatin won't work the same as collagen. Gelatin makes things gel or bind, only dissolves in hot liquid and is commonly used as an egg substitute. Collagen dissolves in any liquid cold or hot and in baked goods usually helps make them soft in texture. So for baking purposes, they're really very different and can not be swapped for one another. Hope that helps! 🙂
Kim Frank
I have made these cookies several times and they are always a hit with my 4 kids.
This last time we forgot to add the egg, and only realized it after cooking the first batch. They were delicious. I felt like they were less crumbly, and I didn’t worry if they were undercooked. Moist and yum.
The second batch we balled up and just stuck in the fridge and are eating as cookie dough... mmm.
Emily Sunwell-Vidaurri
Oh!!! I'll have to try it like that! I love the idea of being able to eat it as cookie dough (my favorite!). Thanks so much for sharing this with me Kim, I appreciate your kind words and I'm so glad to hear the cookies are a hit with your kiddos. 🙂
Stephanie
I made these this weekend and I love them! I usually stray away from cookies because they fall apart or are too sweet or are too complicated to make, but these stayed together AND had a great flavor. They tasted like little biscuits to me, which was a pleasant surprise. I left out the chocolate, but I look forward to experimenting with lots of different mix ins!
Thanks for a delicious, easy, and nutritious snack 🙂
Emily Sunwell-Vidaurri
I'm glad you enjoyed them Stephanie and found the recipe easy! Thanks for sharing. 🙂
Diana
Hi! Thank you so much for this recipe - I made it today and it was absolutely delicious! I had never heard of breakfast cookies before, but I am now a convert.
Here are a couple of the changes I made:
- I subbed coconut butter in for the dairy, as we're dairy-free.
- Not having zucchini on hand, I used all carrot - it was still great!
- I needed to reduce the honey, so I put in 1/4 cup honey (instead of 1/2 cup) and added another tablespoon of coconut oil in to make up for lost moisture.
Thank you again so much!
Emily Sunwell-Vidaurri
Awesome! So happy to hear you enjoyed the recipe and that the substitutions worked well for you. 🙂
Susan S.
I just made these Breakfast Cookies . I try not to eat any refined sugar so I didn't put quit a half cup of honey in. Not big fan of honey although I know it has a lot of nutrients in it. I used Cacao nibs and some chopped Baker's chocolate also added Walnuts and a couple cashews chopped and pistachios. I mixed it by hand. I just tried one. I also cut up dried apricots they are the lowest in sugar of dried fruits I have. Also had to substitute yelow squash. They're very tasty. I can taste the baking powder. I guess I should have put full amount if honey in. Have you
Ever used monkfruit/erythritol blend instead of the honey?? Might try that next time. I like the taste, you can't tell there are vegetables in there. In fact I would like more of them. Thanks for posting this recipe. I think I will enjoy them. I just can't bake very often and am paying for it now. I will look at more of your recipes later. I don't have pinterest but will check out your website for more goodies.
Thanks again,
Susan
Emily Vidaurri
Hi Susan, I have not tried making these with monk fruit or erythritol as it causes digestive stress for many in my home - I know the sweetener works great for many people though! Dried apricots sounds delicious in these ?