Sugar free cookies for breakfast? They’re also egg and fat free, FYI. Plus, in keeping with the Hot Breakfast Month theme for this week, they’re perfect for when you’re in a hurry. Oh, oh – I almost forgot – they’re also naturally fermented (sourdoughed) beforehand to make them super easy on your tummy and extra good for you.
For more information on healthy eating and whole foods, be sure to check out the Homestead Kitchen chapter of our book, The Do It Yourself Homestead. For a free sample from that chapter, just email me at Tessa@homesteadlady.com. I may send a long a few gifts, too – you never know with me.
I’m not usually one for fat free anything as I’m a firm believer in healthy fats. And healthy proteins, like free range eggs. However, I was out of butter – how does that even happen? And eggs, despite the fact that I have fat laying hens on my homestead. No big deal; we made these Sugar Free Cookies for Breakfast without either of those things.
If you soak/sourdough your grains overnight, these take another five minutes in the morning to mix and 15 minutes to bake. Not bad for a wholesome, homemade breakfast.
Sugar Free Breakfast Cookie Recipe
Yes, cookies for breakfast.
- 1 cup Bob’s Red Mill Organic High Fiber Hot Cereal – Or a mix of oats, washed quinoa and cracked wheat
- 1 cup whole grain wheat flour
- 1 cup sourdough starter
- 3/4 cup apple sauce
- 1/2 cup raw honey or maple syrup
- 1/2 tsp sea salt
- 1/2 cup shredded coconut
- 1/2 tsp each cinnamon, nutmeg, cloves
- 1 tsp baking soda, optional – Will rise higher with, but not necessary
- 1/2 – 1 cup fair trade chocolate or carob chips, optional – To stay sugar free, omit
- Mix cereal, flour, apple sauce and sourdough starter well. Cover and let sit overnight or at least six hours or overnight.
- In the morning, preheat oven to 400.
- Mix in rest of the ingredients and spoon in rounded chunks onto greased baking sheet. Bake 13-15 minutes or until slightly brown on top.
Note: this recipe was adapted from Bob Red Mill’s Wholesome Coconut Cookie.
You can use honey or maple syrup for your sweetener; we were happy to have Maple Valley’s grade B syrup on hand as they’re one of our sponsors for Hot Breakfast Month.
We also used Bob’s Red Mill organic, high fiber cereal mix which they sent us for Hot Breakfast Month. It has organic oats, wheat and oat bran, flax meal and wheat germ.
I’m much better with grains if I soak, or better yet, sourdough them so that’s why this recipe includes that step. If you want to negate that, just use the recipe on the bag since that’s what I used for inspiration to create this sugar free cookie recipe and it does NOT use a sourdough culture.
Hot For Breakfast Month
Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead – Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homepun Seasonal Living – Chris at Joybilee Farm – Sheila at Life, Love, and Good Food – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader – Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.