Paleo Breakfast Cookies

Hello everybody! :).  Hope everyone is well.  It's Saturday again and getting extremely close to Christmas ahhhhhhhhhhhh.  So not prepared.  But after a deep breath I'm thinking it's no time to panic, just streamline.  One way to do that in my world would be breakfast.  Problem though isn't what to make for it it's how to keep them around for it.  Every time I make these they get eaten all day long instead of just for breakfast!  Of course that just means they love them and that makes me feel good!  I hope you have the same luck with these that we have. I found this great recipe at glutenfreeonashoestring.com.  And once again if I've shared it I'm sorry.  You know you love the recipes you love LOL!  Maybe I need to step a little more out of my box.  Enjoy, see you next week.

Paleo Breakfast Cookies

1 1/2 cups (168 g) blanched almond flour*
3 tablespoons (24 g) coconut flour*
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount granulated sugar)
4 tablespoons (48 g) Spectrum nonhydrogenated vegetable shortening (can substitute an equal amount, by weight, of virgin coconut oil or even unsalted butter if you don’t need to be dairy free), melted and cooled
2 eggs (120 g, out of shell) at room temperature, beaten
4 tablespoons (84 g) honey
2 teaspoons pure vanilla extract
1 cup (120 g) raw pecans, roughly chopped (can substitute an equal amount, by weight, of another raw nut)
1/4 cup (30 g) raw pumpkin seeds
1 cup (80 g) raw coconut flakes
*I order blanched almond flour and coconut flour exclusively from nuts.com. There are other good brands of finely ground blanched almond flour, like Honeyville, but do not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. They will not work in this recipe.

Directions

• Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted shortening, eggs, honey and vanilla, and mix to combine well. The dough will come together, and will be soft. Add the pecans, pumpkin seeds and coconut flakes, and mix until they are evenly distributed throughout the dough.
• Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. With wet fingers, smooth the mounds of dough into round disks about ½ inch high.
• Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges. For firmer cookies, turn off the oven, prop the door open only about 2 inches wide, and allow the cookies to sit in the oven for another 15 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (at least 10 minutes, unless you have followed the directions for firmer cookies, which should only require about 5 minutes outside the oven on the baking sheet) before transferring to a wire rack to cool completely.