Nutrition - Recipe #1 - Paleo Blueberry Breakfast Cookies

July 19, 2018

EST. READING TIME: 2 minutes



Today I decided that I am going to  cook my way through an entire cook book, the Real Life Paleo by Stacy Toth & Matthew MaCarry.


Let me be really clear. I am not a cook, I am not a chef, I am not a baker, and I don't like baked goods, 



This may sound ridiculous but I have a problem with authority so following directions has never been easy for me, even if it is a recipe, not to mention that getting measurements correct is very challenging since I am dyslexic.


And since we are being brutally honest I think I should admit that I loathe doing the dishes ... hence why cooking & baking have never had much of an appeal to me.


However, knowing I only have 6 days left before I become a mother has inspired me to be more motherly. So I took the most obvious route to being more matronly and decided I am going to learn how to cook!


So I am starting with something that is extremely appealing to me... the blueberry breakfast cookie!


Paleo Blueberry Breakfast Cookies

Makes about 16 cookies & takes about 45 minutes to make



- coconut oil for spraying the baking sheet

- 1 cup raw sunflower seeds

- 1/2 cup raw cashews

- 1/2 cup raw walnuts

- 1/3 cup of unsalted butter

- 1/4 cup of maple syrup

- 1 large egg

- 2 tbsp of lemon juice

- 2 table spoons tapioca flour

- 1/4 cup of almond flour

- 1 tsp baking soda

- 1/2 tsp of sea salt

- 1 & 1/2 cups of fresh blueberries



Special Tools: - Food processor



1. Preheat oven to 350 F

2. Spray baking sheet with coconut oil

3. In a food processor, combine sunflower seeds, cashews, & walnuts and pulse them until they are a flour-like consistency. The mixture will look a bit chunkier than flour but try to get it in the same vicinity. *Don't over blend it, or a nut butter will form

4. Microwave the butter in a small bowl for 45 seconds until it is liquidy

5. In a large bowl, mix together the butter, maple syrup, egg, & lemon juice

6. Now mix in the nut-flour mixture, the tapioca flour, the almond flour, the baking soda and the salt

7. Gently fold in the blueberries

8. Drop large balls of the dough ( about 2 tbsp) on the prepared baking sheet about 1 & 1/2 inches apart

9. Bake for 13 -15 minutes or until golden brown

10. Let the cookies stand for 10 minutes & then chomp down on those bad boys!

11.  The cookies will have a soft, doughy consistency and will be prone to falling apart so if you're planning on saving any of these make sure to store them in a tuperware with parchment paper between the layers.













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