When you need a guilt-free cookie, look no further than these high-protein, low-sugar, and gluten-free coconut flour cookies. Not only are they a cinch to make, they’re absolutely delicious!
“Hey kids, come sit down for breakfast! We’re having chocolate chip cookies!”
Said no health-conscious mom ever.
Even kiddos know that chocolate chip cookies don’t make a healthy breakfast. They’re loaded with sugar, refined white flour, and gobs of ooey, gooey, lusciously melted chocolate. Mmm… chocolate.
Moms and kids secretly agree that chocolate is appropriate at any time of the day. Moms don’t admit it to their children lest anarchy arise.
But what if you had an amazing cookie recipe that was so guilt-free you could actually serve them to your crew for breakfast without a twinge of remorse? And I’m not talking about cookies with hidden kale, oat fiber, and bone broth.
Allow me to introduce you to our beloved Coconut Flour Power Cookies, also known as Breakfast Cookies in our house. These tasty morsels are packed with protein and are low in sugar, they’re gluten-free and grain-free, and yes, they even contain chocolate. They’re going to be your new favorite guilt-free treat perfect for any time of day, even breakfast!
Why Cookies for Breakfast Can Be Healthy
I know, I know. The last thing you’d expect on a natural health and wellness blog is some article encouraging you to eat cookies for breakfast.
And not just sneaking them in the closet while the kids dutifully ingest their oatmeal. But actually serving cookies to the children for breakfast, too.
Though it may appear suspicious, I promise I haven’t lost my mind.
Breakfast is as important as we’ve all heard because it lays a foundation for your entire day. It has the potential to set you up for stable energy and clear thinking or brain fog, emotional teeter tots, and lunchtime energy crashes.
On National Donut Day, I decided to be a fun mom and take my crew to a local bakery for a brunch-time donut. Donuts are a rarity here, so they were ecstatic.
We ate eggs and homemade sourdough toast before venturing out so they wouldn’t totally crash and burn from all the sugar. But even so, one of my kiddos had an unexpected emotional breakdown a few hours later. I knew the morning donut treat and resulting sugar crash was to blame.
Most cookies will produce the same results if you eat them for breakfast. But these won’t, and here’s why.
- They’re high in protein thanks to a full cup of peanut butter and a generous number of eggs.
- They’re much lower in sugar than a typical cookie recipe with only a 1/4 cup used to sweeten the dough.
- The natural coconut oil helps your body absorb the sugar gradually and keeps tummies full for longer.
Those benefits make these cookies a yummy, energizing afternoon snack, too. They’re really a great treat for any time of day!
Why I Quit Making These Amazing Cookies
Before I give you the recipe, I should probably pause for a minute of full disclosure and admit to you that I actually quit making these cookies a couple of years ago. I used to make them regularly for breakfast, but I stopped.
It wasn’t that my kiddos didn’t like them.
It wasn’t that I stopped liking them, either.
It simply came down to the fact that I’m incredibly busy in the morning, these cookies are incredibly easy to make, and it was high time to pass the honors off to a child.
So my daughter makes them for us now.
These cookies aren’t just guilt-free, they’re so easy to make that your kiddos can quickly learn to make them for the family. In fact, it takes my 12-year-old less than 10 minutes to mix up a batch in a single bowl.
Delicious, guilt-free, and easy cookies? I won’t hold you back any longer. Here’s the recipe!
Coconut Flour Power Cookies Recipe
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The most important thing to remember when making these cookies is to leave them a little gooey. Coconut flour cookies can become stuck-in-your-throat dry if they’re overbaked, even by a little bit. So err on the side of underbaked and enjoy the perfect cookie! Scroll down for a printable version of the recipe.
- 1 cup salted natural peanut butter (no extra sugars, oils, or fats added)
- 1/2 cup melted coconut oil
- 4 eggs
- 1 tsp vanilla extract
- 1/4 cup sugar (I like unrefined cane sugar, but any will work)
- 1/2 cup coconut flour
- Up to 1 cup total add-ins: dark chocolate chips, dried cranberries, raisins, shredded coconut, pumpkin seeds, sunflower seeds, chopped nuts, other dried fruit, cacao nibs, etc.
*Our favorite combination is 1/3 cup each dark chocolate chips, dried cranberries, and pumpkin seeds.
- In a medium-sized mixing bowl, combine the peanut butter and melted coconut oil and stir well. Add the eggs, vanilla, and sugar and beat well. You can do this with a handheld electric mixer, but we just stir by hand.
- Stir in the coconut flour to form the dough, then stir in your add-ins.
- Spread the dough into an 8×8 or 9×9 square pan and bake at 350 for about 15 minutes. Let them cool for about 5 minutes, then cut into squares to serve. You can also drop the dough by spoonfuls onto an ungreased cookie sheet and bake for 7-10 minutes.
Amazingly easy, right? With cookies this yummy, this guilt-free, and this easy to make, you can’t help but eat them for breakfast.
And you can feel good about doing it, too!
Would your crew like these cookies better for breakfast or as an afternoon snack?
These deliciously guilt-free cookies are high in protein, low in sugar, and completely gluten-free. Best of all, they're easy to make! Enjoy them any time of day (even at breakfast) for a yummy treat.
- 1 cup salted, natural peanut butter
- 1/2 cup virgin coconut oil melted
- 4 eggs
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/3 cup chocolate chips
- 1/3 cup dried cranberries
- 1/3 cup chopped nuts or seeds
In a medium mixing bowl with a large fork or electric hand mixer, combine the peanut butter and coconut oil and stir well. Add the eggs, sugar, and vanilla, and beat until thoroughly combined.
Stir in the coconut flour to form a dough. Stir in the chocolate chips, dried cranberries, and chopped nuts or seeds.
Spread the dough in an ungreased 8x8 or 9x9 baking pan and bake at 350 for 15 minutes. Allow to cool for 5 minutes before slicing into squares and serving. You may also drop the dough by spoonfuls on an ungreased cookie sheet and make at 350 for 7-10 minutes.
Avoid overbaking or you may end up with dry cookies that are hard to swallow. That's no fun.
Any of the add-in ingredients can be substituted for equal amounts of dried coconut shreds, other dried fruit, raisins, seeds, chopped nuts, etc. Use up to 1 cup total add-ins for best results.