Paleo Breakfast Cookie Dough
Cookie dough for breakfast which is completely paleo, vegan and gluten free- and a healthy option anytime of the day!
Servings 1
Ingredients
- 4 tablespoon coconut flour
- 1 tablespoon cocoa powder
- 1 tablespoon nut butter of choice I used cashew butter
- 1 tablespoon chopped nuts of choice I used chopped cashews
- 1 tsp+ coconut sugar please adjust to desired level of sweetness*
- Pinch sea salt** Optional
- 1/4-1/2 cup almond or coconut milk depending on brand of coconut flour used
- 1 tablespoon shredded coconut
Instructions
- In a large mixing bowl, sift the coconut flour and cocoa powder to remove any clumps. Add in the coconut sugar and sea salt and mix well. Add in the nut butter and chopped nuts.
- Add the milk, 1 tablespoon at a time until a 'dough' consistency is formed. Shape into bite sized balls and set aside.
- Spread a plate with the shredded coconut and roll the balls in it to cover completely. Eat immediately or refrigerate for 30 minutes.
Notes
* I don't like these too sweet so kept it at 1 tsp of sugar. For a sweeter dough adjust accordingly.
** Sea salt brings out the sweetness- This is optional but recommended.
These are great to store in the freezer and simply remove 30 minutes before consumption. If making in batches, it's best tasting coming out of the fridge but can be kept at room temperature for up to 5 days.
** Sea salt brings out the sweetness- This is optional but recommended.
These are great to store in the freezer and simply remove 30 minutes before consumption. If making in batches, it's best tasting coming out of the fridge but can be kept at room temperature for up to 5 days.