IntroductionLow sugar, gluten-free Low sugar, gluten-free
2 cups quick oats (gluten-free)
1 cup sweetened shredded coconut
1/8 cup flaxseed
1/4 tsp salt
3/4 cup almonds (or any other nut of your choice)
1 cup fresh or frozen berries (I used raspberries/blueberres)
1 tsp. vanilla
1/4 cup prune puree
1/4 cup almond butter
* I used a bowl and a big spoon, but next time I will use my stand mixer with the paddle attachment. The dough is very stiff.
I used a large cookie scoop to get even sized cookies. I flattened with a press from my food ring set, but you can use the bottom of a glass. The cookie will stick a bit so I just slid a knife between press and cookie to remove the press.
These are really NOT sweet. Next time I will use dried cherries and blueberries too. And maybe dip them in dark chocolate for more of a treat than breakfast.
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.
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- by: KATHERINEPIFHER