Monster Breakfast Cookies

monster cookies


These are huge in size, taste and texture! 

Sweetened with Lakanto monkfruit sugar, gluten-free, vegan  and low lectin – what more can I take away? 

NOTHING…..I just sprinkled in superfoods, fiber & healthy fats and the flavor is just OTW!

Ingredients for 14

3/4 cup coconut flour

3/4 cup cassava flour

1 cup almond flour

1 cup quinoa flakes (you could also use oats)

3 tbsp arrow root starch

3/4 cups sunflower seeds, raw

3/4 cups trail mix (I had some on hand that I mixed up with cranberries, almonds and pumpkin seeds)

1/2 cup raisins or cranberries or mulberries

1/2 cup large flaked coconut, unsweetened

1/2 cup Lakanto monfruit sugar

1 tbsp ceylon cinnamon

1 tbsp maca

2 tsp sea salt

2 tsp pure vanilla extract

rind of 1 orange

1/4 cup water

1/4 cup molasses

3/4 cup ghee or coconut oil, melted

1 cup nut milk, not cold out of the fridge or it will harden the oil


  1. Mix all the dry ingredients in a large bowl, up to the orange rind.
  2. In a separate bowl, whisk the wet ingredients until combined.
  3. Add the wet ingredients to the dry and fold just enough to blend.  Do not over mix.
  4. Using a 1/3 cup measurement, place mounds of dough on a cookie sheet covered with parchment paper.  You can place them close together as they don’t rise or expand, but press them down into a nice round, large shape.
  5. Bake in a preheated 350F oven for 20-22 minutes.  Cool and enjoy!