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Healthy Paleo Breakfast Cookie Dough

This healthy edible paleo breakfast cookie dough is made with no eggs, and specifically designed for breakfast! Made with no butter, oil, grains or sugar, this edible cookie dough is naturally gluten free, paleo, vegan, dairy free and refined sugar free!
Servings 1
Author Arman Liew

Ingredients

For the Paleo Breakfast Cookie Dough

  • 1/4 cup almond flour
  • 2 T coconut flour
  • pinch sea salt
  • 1 T granulated sweetener of choice optional
  • 1 scoop vanilla protein powder optional
  • 1 T cashew butter can sub for another nut butter
  • 1 T pure maple syrup can sub for agave, brown rice syrup
  • 1/4 tsp vanilla extract
  • 1/4 cup + milk of choice I used unsweetened almond milk*
  • 1-2 T chocolate chips of choice I used dairy free

For the Snickerdoodle Pita Chips

  • 1 Flatout Wrap of choice
  • 1 tsp oil
  • 2 tsp cinnamon
  • 2 T erythritol
  • Cooking spray

Instructions

For the Paleo Breakfast Cookie Dough

  • In a small mixing bowl, combine your dry ingredients and mix well.
  • In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Mix through the vanilla extract and transfer to the dry mixture- The mixture should be crumbly. Using a tablespoon, add milk of choice until a thick batter is formed. Fold in the chocolate chips and if desired, add a dash more milk.

For the Snickerdoodle Pita Chips

  • Preheat the oven to 350 degrees Fahrenheit. Spray a large baking tray with cooking spray and set aside.
  • In a small bowl, combine your oil, cinnamon and erythritol and mix well. Cut up your Flatout bread and using a brush, lightly coat each side of the pita chips and lay in a single layer on the greased tray.
  • Bake pita chips for 12-15 minutes, or until golden and crispy. Sprinkle with extra cinnamon and enjoy!

Notes

* Depending on the flour you use and protein powder, you may need less more.
The cookie dough has a fantastic consistency when allowed to sit for half an hour or so before enjoying. If prepped in advance, keep in the refrigerator.
The baked chips store well in a sealed container for up to 3 days.