breakfast cookie- gluten free organic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
2 Tbsp. Bob's Red Mill Whole Ground Flaxseed Meal6 T water1 1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour1 3/4 c Quaker Oats Old-Fashioned Rolled Oats (or gf oats)1 t Baking Soda1 t Baking Powder1 t Xanthan Gum1 cup Palm fruit oil Shortening3/4 cup Granulated Sugar3/4 cup brown sugar1 cup chunky or smooth Sunflower Seed Butter1 t vanilla extract7 oz Apple shredded (a shy cup)1/3 cup Carrot grated1/4 cup coconut shredded
preheat oven to 350. Line 2 baking sheets with parchment.
In a small bowl, combine flaxseed meal and water and set aside for 3-5 minutes.
In a large bowl, whisk together baking flour, oats, baking soda, baking powder and xanthan gum. Set aside.
In the bowl of a stand mixer, cream together palm fruit oil shortening and sugars. Stir in the sunflower seed butter. Scrape the sides of the bowl and beat in the flaxseed meal mixture and vanilla. Fold in the apple, carrot and coconut.
Using a 1 1/2 inch ice cream scoop, scoop the dough onto the parchment lined baking sheets and bake for 16 minutes or until the edges are just golden. Cool completely on the sheets. Store leftovers in an airtight container for 3-5 days.
Serving Size: makes 48 breakfast cookies
Number of Servings: 48
Recipe submitted by SparkPeople user TABPIER.
In a small bowl, combine flaxseed meal and water and set aside for 3-5 minutes.
In a large bowl, whisk together baking flour, oats, baking soda, baking powder and xanthan gum. Set aside.
In the bowl of a stand mixer, cream together palm fruit oil shortening and sugars. Stir in the sunflower seed butter. Scrape the sides of the bowl and beat in the flaxseed meal mixture and vanilla. Fold in the apple, carrot and coconut.
Using a 1 1/2 inch ice cream scoop, scoop the dough onto the parchment lined baking sheets and bake for 16 minutes or until the edges are just golden. Cool completely on the sheets. Store leftovers in an airtight container for 3-5 days.
Serving Size: makes 48 breakfast cookies
Number of Servings: 48
Recipe submitted by SparkPeople user TABPIER.
Nutritional Info Amount Per Serving
- Calories: 119.3
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 48.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.6 g
- Protein: 2.4 g
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