Harvest Breakfast Cookies

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!