Gluten-Free Lemon Coconut Paleo Breakfast Cookies

These gluten-free lemon coconut breakfast cookies will brighten up your morning.  If you are longing for spring, give these a try!  They are packed with protein, low in sugar and bursting with citrus and coconut flavors.

You can toast the coconut flakes for 10 min at 325 F while you are preparing the mix.  It brings out the flavor in the coconut and gives the flakes a nice crunch.

Here is the recipe I used:
Ingredients
1 cup garbanzo flour
1 cup almond flour
1/4 cup coconut flakes
1 tsp baking soda
1/4 tsp salt
2 tbsp almond butter
juice of 1 small lemon
rind of 1 small lemon
2 tbsp agave
2 tsp lemon flavor
1 egg +1 egg white

This mix is sticky and can be hard to work it.  Cooling in the fridge will probably help but I simply rolled balls of mix in my hand and then flattened them.  The mix is enough for 9 cookies.  I added the toasted coconut flakes on top and baked the cookies at 350F for 15 min. 

The cookies are soft and rich tasting.  They are high in protein so they will keep you fueled through your morning. 

Hope you enjoyed this post.  Thanks for reading!