Cassava Flour Walnut Breakfast Cookies
Cassava Flour Walnut Breakfast Cookies
Ingredients
For the Breakfast Cookies
- 1 1/2 cups cassava flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped dates, pitted and finely chopped
- 1 cup chopped walnuts
- 1/2 cup chopped pecans
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the cassava flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
⏱️ 3 min
- 3
In a separate large bowl, whisk the large eggs until lightly beaten. Add the honey, melted coconut oil, and vanilla extract, mixing until smooth and fully incorporated.
⏱️ 4 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Gently fold in the finely chopped dates, walnuts, and pecans until evenly distributed throughout the dough.
⏱️ 3 min
- 6
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Slightly flatten each cookie with the back of a spoon if desired, as they will not spread much.
⏱️ 5 min
- 7
Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when removed from the oven but will firm up as they cool.
⏱️ 15 min•🌡️ 350
- 8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3-4 days.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cassava Flour Walnut Breakfast Cookies
Ingredients
For the Breakfast Cookies
- 1 1/2 cups cassava flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped dates, pitted and finely chopped
- 1 cup chopped walnuts
- 1/2 cup chopped pecans
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the cassava flour, baking soda, salt, and ground cinnamon until well combined. Set aside.
⏱️ 3 min - 3
In a separate large bowl, whisk the large eggs until lightly beaten. Add the honey, melted coconut oil, and vanilla extract, mixing until smooth and fully incorporated.
⏱️ 4 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Gently fold in the finely chopped dates, walnuts, and pecans until evenly distributed throughout the dough.
⏱️ 3 min - 6
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Slightly flatten each cookie with the back of a spoon if desired, as they will not spread much.
⏱️ 5 min - 7
Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when removed from the oven but will firm up as they cool.
⏱️ 15 min•🌡️ 350 - 8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3-4 days.
⏱️ 5 min