breakfast cookie- gluten free organic
Nutritional Info
- Servings Per Recipe: 48
- 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
View full nutritional breakdown of breakfast cookie- gluten free organic calories by ingredient
Introduction
a friend brought these to a women's function and they got rave reviews... these are sweet but packed with healthy benefits and gf! a friend brought these to a women's function and they got rave reviews... these are sweet but packed with healthy benefits and gf!Number of Servings: 48
Ingredients
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2 Tbsp. Bob's Red Mill Whole Ground Flaxseed Meal
6 T water
1 1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1 3/4 c Quaker Oats Old-Fashioned Rolled Oats (or gf oats)
1 t Baking Soda
1 t Baking Powder
1 t Xanthan Gum
1 cup Palm fruit oil Shortening
3/4 cup Granulated Sugar
3/4 cup brown sugar
1 cup chunky or smooth Sunflower Seed Butter
1 t vanilla extract
7 oz Apple shredded (a shy cup)
1/3 cup Carrot grated
1/4 cup coconut shredded
Tips
(these cookies freeze well and can be thawed in a fridge overnight as needed)
Directions
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.