I’ve tried a lot of different meals for breakfast since going mostly grain free. This almond butter cookies recipe is one of my absolute favorites. And you wouldn’t believe how simple it is. The recipe requires only TWO INGREDIENTS. What?? All you need is an egg and half a cup of nut butter. I add a couple drops of cinnamon (vitality) essential oil to mine just for an extra kick, but that’s totally optional. You can mix these almond butter cookies up in about two minutes and they bake in just five. So breakfast is ready in less than 10. And since there’s no sugar added, these cookies are straight up protein: egg and almond butter. Win. These breakfast cookies are paleo, grain free, gluten free, dairy free—oh, and bonus—they make a yummy dessert, too.
Almond Butter Cookies
Mix ingredients together in a bowl. Preheat oven to 350 degrees Fahrenheit.
Prepare a cookie sheet with parchment paper and drop mixture onto the sheet by the heaping teaspoonful.
If you want fancy fork marks, freeze the batter on the sheet for about 1 hour. When you get the unbaked cookies out of the freezer, preheat your oven to 350 degrees Fahrenheit.
Lightly press cookies down with a fork (crosshatching the fork marks on top to make a checkerboard pattern).
Bake at 350 degrees Fahrenheit for 5-10 minutes. Let cool and serve.
It’s hard to believe how quickly these can be made. Seriously. Cookies/breakfast in less than 10 minutes? Win. The texture, according to Mr. Meaty, is a little “weird” when you are thinking of standard cookies. They’re not quite fluffy, but not terribly dense either. They’re closer to macaroons than sugar cookies. The flavor is a hit with everyone and the kids didn’t balk at the texture at all. Though they did orginally think they were chicken nuggets at first glance. Hah!