A healthy and easy breakfast that tastes like cookies and cream!
Preparation:
Cook:
Level: Easy
Ingredients
- 2 tablespoons Almond powder
- 1 tbsp coconut sugar
- ½ tablespoon Coconut Flour
- ½ tablespoon Cocoa powder
- Pinch of salt
- ¾ teaspoons Coconut oil, melted
- 1 teaspoon Unsweetened applesauce
- ¼ cups Vegan cream cheese (or regular if not vegan)
- 2 teaspoons Agave
- ¼ teaspoons Raw vanilla extract
- 4 slices Bread of your choice (I used gluten-free)
- 2 tablespoons Hazelnut chocolate spread
Preparation
In a small bowl, combine almond flour, coconut sugar, coconut flour, cocoa and salt. Add the melted oil and applesauce and use your hands to mix together until it forms a cookie dough-like ball.
Line a large microwave-safe plate with parchment paper and press the cookie dough into a very thin circle (1/10 inch). I find using another piece of parchment to press it down makes it easier! Microwave the cookie until the edges darken and the top is a little crispy, about 1 minute to 1 minute and 15 seconds. I recommend checking it after a minute to make sure it doesn’t burn. Place in the refrigerator for 15 to 20 minutes so that the biscuit becomes crispy.
While the cookie cools, heat the cream cheese in the microwave for 3-4 seconds, until tender. Mix with agave and vanilla.
Toast the bread then spread the cream cheese mixture over each, spreading it thinly. Drizzle the top with hazelnut butter. Crumble the now crispy cookie and sprinkle the crumbs over the bread. Devour.
Note: The cookies stay crispy in the fridge for a few days, so you can make the whole batch and only eat one toast at a time!
