It was so exciting to be featured on our local Channel 5 TV station in Nashville.
Watch me on TV here.
They wanted me to cook my gluten and grain free apricot breakfast cookies that are egg free from my bestselling cookbook Mediterranean Paleo Cooking (order here).
Paleo Cinnamon-Apricot Breakfast Cookies
These not-too-sweet cookies are perfect for a quick and portable breakfast when you are on the run in the morning. They also remind me of granola in a cookie form that is gluten and grain free. The healthy fats and protein will keep you full and focused until lunch time.
15 to 18 minutes
yield: 12 cookies
3 tablespoons ground chia seeds or ground golden flax seeds
2 teaspoons lemon juice
½ cup plus 1 tablespoon water
1/2 teaspoon vanilla extract (gluten-free)
¼ cup coconut flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
3⁄4 cup unsweetened shredded coconut
1/2 cup chopped dried apricots
3⁄4 cup cashew butter or sunbutter
2 to 3 tablespoons honey, to taste
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, mix the chia or flax seeds with the water, lemon juice and vanilla. Let the chia mixture sit for about 10 minutes, until it forms a gel.
In another bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and apricots and mix until well combined.
Melt the cashew butter and honey in a saucepan over medium heat. Add the cashew butter mixture to the dry ingredients and stir well.
Add the chia gel to the dough and mix until a thick, sticky dough forms. Scoop the cookie dough into 2-inch mounds and
place on the prepared baking sheet about 2 inches apart. Repeat until all the dough is used.
Bake for 15 to 18 minutes, until golden brown. Let the cookies cool on a wire rack. Serve and enjoy.
Food sensitivity info:
low fodmap: Omit the apricots. Use 2 tea-spoons of stevia extract powder instead of honey.
lower carb: Use 2 teaspoons of stevia extract powder instead of honey.
Nut-free: Use sunbutter instead of cashew butter.
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When is the water added?
If I choose to use real eggs instead of flax/chia slurry, how many eggs would it need & what other ingredients should be omitted?
what is the carb count for the recipe as it is written?
Caitlin Weeks says
These are not low carb.