Breakfast Cookies (Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
0.75 tsp Cinnamon, ground 0.33 cup Coconut Oil 0.50 cup Pistachio Nuts 1 tsp Baking Powder 1 cup Cranberries, dried, sweetened (craisins) 0.25 cup Almond Milk w/ Calcium 1.50 tsp Vanilla (Pure Vanilla from Madagascar) 2 serving Egg white, fresh or frozen, from one large egg (1.2oz) / white 0.25 tsp Hain iodized sea salt 5 cup Oats, Bob's Red Mill Steel Cut Oats (1/4 cup dry) 1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener 12 tbsp Shredded Coconut Unsweetened (Bob’s Red Mill)
Preheat oven to 350 degrees.
In a food processor, grind 2˝ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.
In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.
Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)
Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.
Serving Size: Makes approx 30 2 inch balls
In a food processor, grind 2˝ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.
In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.
Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)
Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.
Serving Size: Makes approx 30 2 inch balls
Nutritional Info Amount Per Serving
- Calories: 162.4
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 38.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 3.8 g
- Protein: 5.1 g
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