Cookies for breakfast?
Yes please! They cookies are
grain-free and sweetened with fresh fruit.
The cookies taste delicious with a cup of coffee or tea in the morning
and are a perfect nut free snack to send into school with my girls’. These are also great with walnuts if they don’t
need to be nut free. These cookies are
kid tested and parent approved!
Harvest Breakfast Cookies
Makes 12-16 cookies
Slightly altered From Detoxinista
Ingredients:
1 cup mashed banana
½ cup butternut squash puree
1/3 cup coconut flour
4 soft Medjool dates
2 teaspoons cinnamon
¼ teaspoon ginger
1 teaspoon baking soda
2 teaspoons apple cider vinegar
½ cup unsweetened shredded coconut
½ cup raisins
Directions:
1.
Preheat
the oven to 350F.
2.
Line a baking sheet with parchment paper.
3.
Combine banana, pumpkin and dates in a food
processor and blend until the dates are broken down.
4.
Add the coconut flour, cinnamon, ginger, baking
soda and vinegar and blend until batter has thickened.
5.
Mix in shredded coconut and raisins.
6.
Scoop the batter using a heaping tablespoon onto
the lined baking sheet. These cookies don’t spread out so feel free to
flattened them to desired shape.
7.
Bake for 20 to 25 minutes until edges are
golden. Allow to cool as they will be
soft.
Enjoy!
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