Gluten Free Breakfast Cookies are chock full of cranberries, walnuts and coconut. Perfect for a quick and healthy breakfast on the go or for a healthy snack anytime of day.
- 2 large ripe bananas, well mashed (about 1 cup)
- 1/2 cup applesauce (if using unsweetened add 2 tbsp raw sugar, or coconut sugar)
- 1/4 cup coconut oil (liquefied)
- 1 tsp vanilla
- 2 cups rolled oats
- 2/3 cup almond meal
- 1/2 tsp sea salt
- 1 tsp baking powder
- 2/3 cup unsweetened, shredded, coconut
- 2/3 cup chopped walnuts
- 2/3 cup unsweetened, dried, cranberries
- Preheat oven to 350F
- In a large bowl, place mashed bananas, applesauce, coconut oil and vanilla and mix well. set aside.
- In medium bowl, add oats, almond meal, salt and baking powder, stir until all ingredients are thoroughly incorporated.
- Add to banana mixture and stir until just combined.
- Stir in coconut, walnuts and cranberries.
- Using cookie scoop, place dough on baking sheets lined with parchment paper about 1 inch apart. Flatten dough slightly.
- Bake at 350F for 14 to 16 minutes or until cookies are firm and browned slightly on the edges.
- Cool slightly before removing.
- My favorite thing about these cookies is there versatility. Feel free to change up the nuts, fruit or coconut for a bit of variety. Shauna's recipe called for chocolate chips and these can also be added in if desired.
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Gluten Free Pancakes with Orange Maple Butter
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