SCD Recipe: Coconut Raisin Breakfast Cookies

Name: Coconut Raisin Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup cocoa butter (melted) ((use a nut butter or coconut butter if you don't have cocoa butter)); 1/4 cup gass-fed butter; 2 large eggs; 1/4 cup date nectar ((sub honey if you don't have date nectar)); 2 tbsp honey; 2 tsp vanilla; 1 1/2 cups almond flour; 2 tbsp coconut flour; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon; 1 medium ripe banana; 1/2 cup shredded coconut; 1/3 cup choppped walnuts; 1/3 cup raisins

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Specific Carbohydrate Diet (SCD) cookies have always been a bit of a challenge for me. It’s hard to get the texture right without using regular sugar and brown sugar. With these Coconut Raisin Breakfast Cookies I was trying to make something hearty that I could grab for breakfast on-the-go on a busy work morning.

I like these a lot. They’re pretty soft out of the oven, but firm up when chilled in the fridge or in the freezer (where I keep them). I use raw cocoa butter and date nectar, but you could easily subsitute coconut butter and/or honey if you don’t have, or can’t use those. With these the bottoms carmelized a little, giving them an old-fashioned home-baked cookie flavor.

These come out of the oven pretty soft, so you’ll need to let them cool a little on the pan before moving them to the rack to finish cooling. Then they need to be stored in the refrigertor or freezer to keep them firm.

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Coconut Raisin Breakfast Cookies

Course Breakfast, Dessert, Snack

Cuisine Paleo, SCD

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 16 Cookies

Author Sherry Lipp

Ingredients

1/4 cup cocoa butter (melted) (use a nut butter or coconut butter if you don't have cocoa butter)
1/4 cup gass-fed butter
2 large eggs
1/4 cup date nectar (sub honey if you don't have date nectar)
2 tbsp honey
2 tsp vanilla
1 1/2 cups almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 medium ripe banana
1/2 cup shredded coconut
1/3 cup choppped walnuts
1/3 cup raisins

Instructions

Pre-heat oven to 350 degrees
Line cookie sheet with parchment paper
Add cocoa butter, butter, eggs, date nectar, honey, and vanilla to food processor
Process for about 15 seconds until everything is blended
Add almond flour, coconut flour, baking soda, salt, cinnamon, banana, and shredded coconut
Process for about 30 seconds until all ingredients are incorporated
Remove blades,, push dough down from sides of bowl with a spatula, stir in nuts and raisins
Scoop a ping pong size ball of dough and place on cookie sheet. Flatten out the dough using a piece of wax or parchment paper so it is about the size of cookie you want - dough doesn't spread out very much
Repeat so cookies are about a half inch to an inch apart on the sheet
Bake for 13 - 15 minutes until the edges start to brown and cookies aren't too soft when you press on the top (they shouldn't seem uncooked)
Allow to cool for a few minutes on the sheet - cookies are very soft and will fall apart if you try to move them while they're really hot
Carefully move cookies to wire rack to cool completely
Repeat baking steps until all dough is used
Store in air tight container in refrigerator or freezer

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.