Okay, by a show of hands, how many of us love the idea of a cup of coffee or tea and a cookie? Do you have you hand raised? We do. But cookies for breakfast aren’t really an everyday thing when you’ve committed to a healthy lifestyle. Until now.
Danielle Walker, the domestic goddess and bestselling cookbook author behind the hit lifestyle and food blog Against All Grain, has come up with a recipe for a breakfast cookie that will fuel your morning AND satisfy any sweet treat craving. And these cookies carry a bigger bonus because they are allergen free – no gluten, nuts or eggs! These are suitable for anyone following a Paleo or SCD diet, as well. As Danielle notes, this recipe for a dozen breakfast cookies can be pressed into a baking dish and turned into bars. Individually wrapped cookies and bars can be frozen for future mornings, too. Check them out!
Allergy Friendly Breakfast Cookie
(from Danielle Walker’s Against All Grain)
Ingredients
½ pound ripe bananas (about 1 cup mashed)
½ cup unsweetened applesauce
2 tablespoons palm shortening or ghee
2 oz pitted dates (about 3 or 4)
1/3 cup coconut flour (about 47g)
2 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1½ tsp lemon juice
½ cup finely shredded dried coconut
2 tablespoons dried apricots, chopped
2 tablespoons dried currants
2 tablespoons raisins
Instructions
1. Preheat oven to 350 degrees F.
2. In a food processor, puree the bananas, dates, applesauce, and shortening until it has the consistency of baby food, about 30 seconds.
3. Add the coconut flour, cinnamon, vanilla, baking soda, lemon juice and pulse 5 or 6 times until combined.
4. Add the dried fruit and shredded coconut and pulse twice. Don’t run it long enough to puree the dried fruit, just enough to incorporate it.
5. Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat.
6. Flatten the balls a bit with your palm. These cookies don’t spread, so make them the shape and size you want prior to baking.
7. Bake cookies for 18-20 minutes
Note: You can also press the dough into a greased pyrex dish and bake as bars for about 17 minutes.
8. Let the cookies cool completely, then store in an airtight container in the fridge.
Makes 1 dozen cookies.
Nutritional Info* for each cookie: Calories 95 | Fat 4g | Protein 1g | Carbs 15g | Sugar 10g
*Nutritional information is provided by MyFitnessPal Recipe Calculator
Are you a sweet or savory person when it comes to breakfast? Tell us your idea of a perfect morning meal in the comments below!
Make it Happen,
– Team FitStar
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