I know, I know, you guys are probably still coming off of your sugar high from all the Christmas cookies you ingested, and you are probably not interested in another recipe. But, if any of you are like me, once you start, you can’t stop! Haha If you are also anything like me, having cookies for breakfast is always a great idea! I personally do not have an appetite in the morning, but if there is a cookie or sweet treat laying around, I am always apt to take a nibble or two, and since I am trying to gain a few pounds, I figured some protein-packed, fiber-rich cookies for breakfast are just what I needed! A friend passed along a recipe from The Nourishing Gurus (http://nourishinggurus.com/cookies-for-breakfast/) that definitely had “possibilities” for me…with my own tweaks, of course.

If you don’t need or want the added fiber in your diet, then just omit the fiber. Want more protein? You can boost the protein by adding protein powder in place of fiber powder. Don’t feel like baking? You can just keep the cookies in ball form and keep them in the refrigerator, for a yummy energy ball – so good and chewy! The original recipe called for sesame seeds and tahini, and I used sunflower seeds and almond butter instead, and I added fiber powder, so this recipe is a free-for-all if you ask me, mix in any add-ins you’d like! 🙂  Now, go be a cookie monster!!

Grain-free, Paleo, Fiber-Rich Breakfast Cookies

Yield: 10 “nice sized” cookies, or 15 small cookies

Ingredients:

1/2 cup sunflower seeds

1 1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp sea salt

1/3 cup honey

1/3 cup almond butter (or any nut butter you’d like)

1 tsp vanilla extract

1 heaping tsp ground ginger

4 TBSP Garden of Life Organic Fiber (See *Note)

Directions:

1. Preheat oven to 350 degrees. Line one large or two medium cookie sheets with parchment.
2. In a small bowl, combine almond flour, baking soda and salt.
3. In a large bowl, combine honey, almond butter and vanilla. Then mix dry into wet (seems as if it’s not liquid enough at first but it does combine – feel free to use your hands).
4. Scoop dough into 10 balls, and then flatten them into 1/4 inch thick rounds.
5. Transfer to baking sheet(s), about 2 inches apart.
6. Bake for 10-12 minutes or until golden brown.
7. Allow the cookies to cool COMPLETELY before removing from the cookie sheets, cookies harden as they cool.

*Note: this is my fav fiber powder, and 4 TBSP provides 20 grams of fiber. If using a different brand, adjust the amount of fiber powder accordingly.

Nutrition info per cookie:

224 calories, 18 carbs, 16 fat, 7 protein, and 5 Fiber

Click here for a printable copy of the Fiber Rich Breakfast Cookies Recipe