Breakfast Cookies

Gluten Free Breakfast Cookie: Pure and Simple

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.

Gluten Free Breakfast Cookies
Gluten Free Breakfast Cookies
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  1. 2 large ripe bananas, well mashed (about 1 cup)
  2. 1/2 cup applesauce (if using unsweetened add 2 tbsp raw sugar, or coconut sugar)
  3. 1/4 cup coconut oil (liquefied)
  4. 1 tsp vanilla
  5. 2 cups rolled oats
  6. 2/3 cup almond meal
  7. 1/2 tsp sea salt
  8. 1 tsp baking powder
  9. 2/3 cup unsweetened, shredded, coconut
  10. 2/3 cup chopped walnuts
  11. 2/3 cup unsweetened, dried, cranberries
  1. Preheat oven to 350F
  2. In a large bowl, place mashed bananas, applesauce, coconut oil and vanilla and mix well. set aside.
  3. In medium bowl, add oats, almond meal, salt and baking powder, stir until all ingredients are thoroughly incorporated.
  4. Add to banana mixture and stir until just combined.
  5. Stir in coconut, walnuts and cranberries.
  6. Using cookie scoop, place dough on baking sheets lined with parchment paper about 1 inch apart. Flatten dough slightly.
  7. Bake at 350F for 14 to 16 minutes or until cookies are firm and browned slightly on the edges.
  8. Cool slightly before removing.
  1. 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.
Adapted from Inspired by Breakfast Cookies from Shauna Niequist: Bread and Wine
Pure Grace Farms
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