Allergy-free breakfast cookies
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Allergy-free breakfast cookies calories by ingredient
Introduction
Danielle Walker - Against All Grain Danielle Walker - Against All GrainNumber 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
Tips
can also be pressed into greased 8 x 8 baking dish,baked for 17 minutes and cut into bars when cool.
Directions
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