Honey-Pecan Cinnamon Date breakfast cookie

So this was a delicious surprise that turned out to be a perfect pair with my coffee! Yum, yum, yum!

The original plan was to make a paleo cinnamon roll, but after I realized I didn't have parchment paper and this seemed a bit more complicated than I wanted to make.. I stuck to a breakfast cookie. This is so delicious warm and I highly suggest serving with coconut milk or coffee like I did.

Ingredients:
3 tbsp coconut flour
2 tbsp coconut milk
1 egg
2 tbsp of coconut oil
Cinnamon!
1- 2 tbsp of fig jam
Chopped pecans
6-7 chopped dates
Agave nectar
1/4 tsp baking soda
Pinch of ground nutmeg
1 tsp vanilla extract

Serving size: one giant breakfast cookie

Preheat oven to 375 degrees

Instructions: mix flour, baking soda, cinnamon, & nutmeg in a medium bowl.

Make a center hole and add in milk, coconut oil, egg, agave nectar (or honey) & vanilla extract and stir with a fork combining oil evenly in mixture.

Then I put in 1-2 tbsp of fig jam (Fischer& Wieser is my brand) and I added in chopped dates and sprinkled in lots and lots of fresh cinnamon! I mixed in my chopped pecans as well. I think I used about 1 handful of pecans. I wanted my cookie to resemble a snicker doodle so I wanted that cinnamon taste.

I then greased a pan and made a circle in the center of the pan ( a giant cookie) and it bakes for about 15-20 minutes or until golden brown.

I topped the cookie with a few more chopped pecans & agave nectar and enjoyed with egg whites, turkey bacon & coffee.

This one is a must make! ;-)