I don’t need an excuse to eat cookies for breakfast, and I’m sure not many people do. Truth be told, it’s best not to eat something too unhealthy in the morning since it can cause sugar spikes and low energy later. However, these low carb coconut cookies are packed with coconut, sunflower seeds, protein powder, and other delicious and nutritious ingredients to create the perfect, sweet morning treat.
Cookies are not usually associated with health and weight-loss, but the ingredients are packed with fiber, protein, and healthy fats to support you in reaching your goals. Just don’t eat too many, calories count too! 😉
Sunflower seeds are high in fiber, which can aid digestion, help manage blood sugar and cholesterol. Combining the fiber with the protein content in these seeds, they keep the body feeling satisfied for longer periods of time .
One last thing…
Of course, even healthy treats should be consumed in moderation, especially recipes with calorically-dense foods like coconut and seeds. Fortunately, these cookies are packed with nutrients and proteins to keep you full all morning. Plus, they are sweet, creamy, and absolutely delicious. Calories do count, so let’s try not to consume too many empty ones.
Coconut Protein Cookies
Makes about 18 cookies
- 1.5 cups of shredded coconut flakes
- ½ cup of sunflower seeds*
- ½ cup of collagen (grass-fed whey works too)**
- 10–15 drops of liquid stevia or monk fruit sweetener***
- 1 teaspoon of vanilla extract
- 1 teaspoon of Ceylon cinnamon
- 2 tablespoons of coconut oil
- 1/8 cup of water
* Feel free to use any nuts or seeds you wish instead (pumpkin seeds work great).
** Feel free to use any protein powder source you would like (i.e. whey, pea, hemp, collagen, beef protein, or a plant-based blend.). Please note this will change the taste and texture of the cookie, and may no longer make it paleo, keto, etc.
***If you do not wish to use a non-caloric sweetener, like stevia or monk fruit, you can replace it with 1/4 cup honey or maple syrup. This should add approximately 4 grams of sugar to each cookie. Stevia or monk fruit are the preferred sweeteners because it is one hundred times sweeter than sugar and has no effect on our blood sugar.
- Preheat the oven to 300 degrees F.
- Roughly chop the sunflower seeds (or other nuts you may wish to use) in the blender until they’re broken up into small chunks.
- Place all of the ingredients into a bowl and stir together. If you notice the mixture is too crumbly then try adding in another tablespoon of coconut oil and possibly more water.
- Scoop the dough into about 18 round cookies and place them onto a cookie tray.
- Gently press the cookies down to flatten. (They will not flatten in the oven.)
- Bake for about 15 minutes or until the bottoms of the cookies are slightly browned.
- You can use 2 cups of coconut shreds if you do not have/want sunflower seeds.
- Alternatively, you use any other kind of nut or seed instead of sunflower seeds.
- You can use any flavored or unflavored protein powder to change up the flavor of the cookies.
- You can place this coconut whipped cream recipe in between two cookies to make an incredible coconut cookie sandwich!
|Nutrition Facts (per 1 cookie)|
|Carbohydrates (2g as fiber)||4g|
This recipe was inspired by Megan Kelly from Renewing All Things
“5 Impressive Benefits of Coconut.” Healthline. Anne Danahy, MS, RDN. July 23, 2019