Allergy-free breakfast cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 pound ripe banana, 1 cup mashed, 1/2 cup unsweetened applesauce, palm shortening, pitted dates (about 3 or 4), coconut flour, cinnamon, vanilla, baking soda, lemon juice, shredded unsweetened coconut, dried apricots, dried currants, raisins
preheat oven to 350
place bananas, applesauce, shortening, and dates in food processor and puree until smooth, 30 seconds.
add coconut flour, cinnamon, vanilla, baking soda, and lemon juice, pulse 5 or 6 times to combine.
Add remaining ingredients ad pulse twice to incorporate.
Spoon golf-ball size of dough onto baking sheet lined with parchment paper.
Flatten balls slightly with the back of a spatula.
Bake for 18-20 minutes, until cookies are browned all over and slightly firm to the touch. Cool completely on a wire rack and store in an airtight container in the fridge.
Serving Size: makes 12 cookies
place bananas, applesauce, shortening, and dates in food processor and puree until smooth, 30 seconds.
add coconut flour, cinnamon, vanilla, baking soda, and lemon juice, pulse 5 or 6 times to combine.
Add remaining ingredients ad pulse twice to incorporate.
Spoon golf-ball size of dough onto baking sheet lined with parchment paper.
Flatten balls slightly with the back of a spatula.
Bake for 18-20 minutes, until cookies are browned all over and slightly firm to the touch. Cool completely on a wire rack and store in an airtight container in the fridge.
Serving Size: makes 12 cookies
Nutritional Info Amount Per Serving
- Calories: 115.4
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 105.9 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.3 g
- Protein: 1.4 g
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