I'm not going to suggest you eat these cookies for breakfast, they're not THAT nutritious, but if you're hankering for a sweet treat, these are a good option any time of day!
Any time you bake a recipe that calls for refined white sugar, substitute it for coconut sugar. Coconut sugar is the dried sap from cut flowers from the coconut palm tree. It's darker in colour so it will make some recipes look different, but it's much lower on the glycemic index than refined sugars while still tasting very sweet. This means that it's slower to digest than other sugars and causes a lower and slower rise in blood glucose. Coconut sugar also contains vitamins, minerals and a small amount of phytonutrients.
yield: 18 cookies
1/4 cup coconut oil, melted
3/4 cup coconut sugar
3 Tbsp water
2 Tbsp whole chia seeds
1 tsp baking soda
1 cups rolled oats
1/4 cup shredded coconut
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp pink salt
1 cup spelt flour (all-purpose gluten-free flour also works)
3 Tbsp dairy-free, dark chocolate chips
Begin by preheating the oven to 350 degrees F.
Combine the coconut oil, coconut sugar, water, chia seeds and vanilla extract in a large mixing bowl and stir well. Mix in the baking soda, shredded coconut, cinnamon, oats, sea salt and chocolate chips.
Next, line a baking sheet with parchment paper. Roll out small balls of dough and line them on the sheet. Bake the cookies for 6-8 minutes, until the edges of the cookie are crispy.