The Ultimate Breakfast Cookie: Dairy, Egg, Gluten & Refined Sugar Free with Nut & Grain Free Options

By SpartyGreenMom

Ingredients

• 2-3 bananas depending on the size (you are looking for about 1 cup), mashed (or 1 cup applesauce – whatever you have!)
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 cup white rice flour (If you are grain free, use 1/4 cup blanched almond flour or another 1/4 cup tapioca flour)
• 1/2 cup peanut butter (Or almond butter. If you are nut free use sunbutter – watch the ingredients though!)
• 1/2 cup crispy almonds, crushed (OR get blanched almonds to crush, OR use blanched almond flour. If you are nut free use crushed sunflower seeds)
• 3/4 cup shredded coconut
• 1/2 cup dried fruit (raisins, dried cranberries or other dried fruit – whatever you have!)
• 2 tsp aluminum free baking powder
• 1 TB cinnamon

Details

Servings 6
Adapted from raisinggenerationnourished.com

Preparation

Step 1

Everything into a mixing bowl and combine with a spatula – that’s it!
Make palm size balls (size of about a racquetball) and flatten into 1 inch discs on to a silpat lined baking sheet (or parchment paper lined). They don’t flatten out so make them about the size you want.
Bake at 350 for 15 minutes.

Tips:
This makes 6 large cookies. Double this recipe and store half in the freezer. If you want smaller cookies you could obviously do that.

Wrap leftover cookies in plastic wrap for another weekday breakfast or pack it up in a lunchbox!
You can get coconut flour, tapioca flour, white rice flour, and shredded coconut on Amazon.

Get large bags of organic raisins and large containers of natural peanut butter at Costco.

If you have bananas going too ripe, but don’t have time to make the cookies right then, just throw them in a freezer bag in the freezer until you have time!

If you don’t have silpat for baking on…oh! You must treat yourself to making your baking adventures so much easier!

Be sure your baking powder says aluminum free – we don’t need to be pumping aluminum in our kiddos!