Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
3 small (6" to 6-7/8" long) Banana, fresh 0.5 cup Apple Sauce (Motts) Unsweetened 2 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 tsp Vanilla Extract .34 tbsp Apple Cider Vinegar, Bragg's Organic 5.33 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 1 tsp Cinnamon, ground 1 tsp Baking Soda 32 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) .5 cup Raisins: great value all natural california raisins 4 tbsp Almonds - sliced
Preheat oven to 350F. Line baking sheet(s) with parchment paper.
Combine bananas, applesauce, coconut oil (we used virgin), vanilla extract, and apple cider vinegar. Blend in food processor or mixer. Blend until smooth.
Combine coconut flour, cinnamon, baking soda, sea salt in small bowl.
Add the dry ingredients and pulse until combined. Add the shredded coconut, raisins, and sliced almonds and mix with a big spoon.
Place large scoops of dough using an ice-cream scooper on the parchment paper. They don't grow so they can be closed if need be, but they get a better finish all the way around if spaced nicely apart. Sprinkle a few pices of the almonds and raisins on each cookie. Bake for 25-35 minutes until golden and baked through (a toothpick comes out clean). Allow to cool for 5 minutes on the pan and then transfer to a coolin rack. Store in an airtight container in the fridge.
Good for breakfast or with a coffee.
Serving Size: 17 servings, 1 cookie each
Number of Servings: 17
Recipe submitted by SparkPeople user MOSIEOSIE.
Combine bananas, applesauce, coconut oil (we used virgin), vanilla extract, and apple cider vinegar. Blend in food processor or mixer. Blend until smooth.
Combine coconut flour, cinnamon, baking soda, sea salt in small bowl.
Add the dry ingredients and pulse until combined. Add the shredded coconut, raisins, and sliced almonds and mix with a big spoon.
Place large scoops of dough using an ice-cream scooper on the parchment paper. They don't grow so they can be closed if need be, but they get a better finish all the way around if spaced nicely apart. Sprinkle a few pices of the almonds and raisins on each cookie. Bake for 25-35 minutes until golden and baked through (a toothpick comes out clean). Allow to cool for 5 minutes on the pan and then transfer to a coolin rack. Store in an airtight container in the fridge.
Good for breakfast or with a coffee.
Serving Size: 17 servings, 1 cookie each
Number of Servings: 17
Recipe submitted by SparkPeople user MOSIEOSIE.
Nutritional Info Amount Per Serving
- Calories: 132.1
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 77.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.1 g
- Protein: 1.6 g
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