Sugar free cookies for breakfast? They’re also egg and fat free, FYI. Plus, 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.
Good Fat
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
Naturally Leavened Breakfast Cookies
Ingredients
- 1 cup Bob's Red Mill Organic High Fiber Hot Cereal - Or a mix of oats OR 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
Instructions
- 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.
Notes
Healthy Cookie Ingredients
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
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.
- To learn more about my healthy grain journey, I invite you to read this post on Healthy Bread and Natural Leavening.
- Also, this one on baking yeast-free bread, or sourdough.
- Here’s another one if you’re a fan of kefir but not a fan of commercial yeast.
- Last, but not least, if you’d like a breakfast option that is not only sugar free but grain free, too, try these protein bagels made with coconut flour from Fit as a Mama Bear. Shake breakfast up!!
This look and sound so yummy. But I do not have a sourdough starter. Any idea what I could replace it with? Pinning for later.
You can make it without and just use more apple sauce so that consistency is right for cookies. You could also add an egg or two. I know you know how to cook, Anna, so just fiddle around until it looks right. If you want to presoak/ferment, you could use some kefir to wet the batter while it soaks for around six hours or overnight. You could also use raw yogurt or raw milk; kefir is just more populated with culture – it’s like yogurt on steroids.
I’ve tried fermenting with just about everything except komboucha and sourdough is the one thing that makes eating grain possible for me so I use it A LOT! It’s not hard to use, but it does take some effort, like every living thing. 🙂
If you buy the Bob’s cereal mix, there’s a recipe for a similar cookie on the back of that. It really is a nice mix of grains. I love their products and was a customer of theirs before Hot Breakfast Month.
Do the cookies spread out a lot while cooking?
No, they don’t spread much since they don’t have any fat. Great question!