Years ago, my aunt Mona turned me on to the lovely idea of Irish breakfast cookies. Hearty, but not overly sweet, breakfast cookies make a great companion to your morning cup of tea … or they’re just an awesome excuse to eat cookies for breakfast! These are a slightly healthier homage to her cookies.
Light, wholesome, and awesomely textured. Oh yeah, these fruity little treats are surprisingly healthy, with 15% of your daily fiber and 10% daily protein per cookie! Though oats aren’t technically paleo, they’re so overwhelmingly healthy, I think even the most die hard paleo crowd will have a hard time rejecting these cricket cookies. If you’re on a Paleo cookie kick, check out these Paleo Cricket Snaps in addition to many other Paleo edible insect recipes. No refined sugars, 1/2 the butter, and gluten free – hard to pack more into one tasty little cricket cookie …
- 1.5 cups oats
- 1/2 cup coconut flour
- 1/4 cup cricket flour
- 1/4 cup flax meal
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup butter softened or substitute coconut oil
- 1/2 cup coconut sugar
- 1/4 cup apple sauce
- 1 tsp pure vanilla extract
- 1/4 cup honey
- 2 eggs
- 2/3 cup rasberry
- Preheat the oven to 350 F. Then, whisk all dry ingredients in a large bowl to combine evenly.
- In another small bowl, cream the butter and coconut sugar with a whisk.
- Add the rest of the liquid ingredients to the butter and sugar mixture and stir until evenly combined.
- Pour the liquid ingredients into the dry ingredients and stir until texture is uniform. Add the raspberries and stir lightly until the are slightly broken, but not pulverized.
- Spoon large dollops of dough onto a parchment paper lined cookie sheet. Press down each cookie with a fork for more even baking, then sprinkle a little coconut sugar on top each cookie.
- Toss into the oven for 10-12 min and enjoy! Serve with a glass of milk or fruity tea.
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