These breakfast cookies are not perfectly shaped and they're not very photogenic, however they do make a great nut-free alternative to my breakfast cookies using almond flour.
They're also free of eggs since they came out crunchier when I left the egg out of the batter. If you'd like this cookie to have a softer texture and don't mind forgoing the outer crunch, add one egg to the batter. The cookies do soften after a day or so when stored at room temperature however sealing and storing in the refrigerator will keep them crispier.
When you first combine the dry and wet ingredients you may wonder if this dough is really going to produce cookies, but once the batter rests for a few minutes the coconut flour will have absorbed moisture and it will come together as a soft dough.
You can roll the dough into balls and flatten with the palm of your hand, or roll the dough and seal it well to store in the refrigerator or freezer.
My favorite add-ins are dried raspberries, dried cranberries, and chocolate chips. These cookies are nut-free however they do taste great with some chopped walnuts as well. Add what you love. Enjoy!
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