Gluten-Free Almond Breakfast Cookies
I tested these cookies out a couple a weeks ago when I was searching for more things to do with my surplus of almond pulp. I was shocked that they turned out so well considering there are only three ingredients involved!
Though I call these a breakfast cookie you could also eat these as a dessert if you are searching for something slightly sweet to finish off your meal.
I love these cookies because they give me just the amount of sweetness I need without all of the extra ingredients and added sugar. I don’t have anything against a little sugar here and there, but most of the time I find desserts too sweet anyway, so it’s nice to have a cookie to fall back on when I do crave something sweet.
This cookie is gluten-free and the sweetness comes from Medjool dates. The peanut butter helps keep it all together, and even though they have to cook nearly twice as long as regular cookies, it is well worth the wait.
You could use almond flour for these too, though you’d probably have to mix in a bit of almond milk to help things stick together better and you may need a bit of baking powder as well – if you try them that way let me know how they turn out.
Please note that these cookies will not spread out when baking, so you’ll want to flatten each ball down a bit into the actual size you want your cookies.
- 1 cup Almond Pulp
- 4 Medjool Dates, chopped
- 2 tbsp Natural Peanut Butter
- Preheat the oven to 350 degrees F.
- Place all ingredients in a food processor and pulse until it starts to form a ball and has the consistency of a somewhat loose cookie batter. Roll the dough into 9 balls and place on a lightly greased cookie sheet or silpat and then press them lightly into discs. Bake for 20-25 minutes or until golden brown. Let sit for 5-10 minutes before removing from cookie sheet.
What is your favorite breakfast?