Breakfast "cookies"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cups quick oats (gluten-free)1 cup sweetened shredded coconut1/8 cup flaxseed1/4 tsp salt3/4 cup almonds (or any other nut of your choice)1 cup fresh or frozen berries (I used raspberries/blueberres)2 eggs1 tsp. vanilla1/4 cup prune puree 1/4 cup almond butter
Pre-heat oven to 350. Line a baking sheet with parchment paper. Mix all ingredients together well.*
Drop 2T onto cookie sheet and flatten to about 1/4" thick.
Bake 10-14 minutes for a chewy cookie. Transfer to cooling rack.
Serving Size: Makes (24) 3"x1/4" cookies
Number of Servings: 24
Recipe submitted by SparkPeople user TRISHFIT.
Drop 2T onto cookie sheet and flatten to about 1/4" thick.
Bake 10-14 minutes for a chewy cookie. Transfer to cooling rack.
Serving Size: Makes (24) 3"x1/4" cookies
Number of Servings: 24
Recipe submitted by SparkPeople user TRISHFIT.
Nutritional Info Amount Per Serving
- Calories: 88.8
- Total Fat: 5.8 g
- Cholesterol: 15.4 mg
- Sodium: 111.7 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.0 g
- Protein: 2.7 g
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