Coconut-Oat Cranberry Breakfast Cookies {gluten-free}
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Prep time: 
Cook time: 
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Serves: 22 breakfast cookies
 
Ingredients
  • 3 cups almond flour
  • 3 cups gluten-free old fashioned oats
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 Tbsp cinnamon
  • ¾ cup brown sugar
  • 2 eggs
  • ¼ cup olive oil
  • 1 ¼ cup unsweetened applesauce
  • ½ cup unsweetened dried cranberries
  • ½ cup unsweetened coconut flakes
Instructions
  1. Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together the almond flour, oats, baking soda, salt, cinnamon, and sugar; set aside.
  3. In a medium bowl, lightly beat the eggs. To the eggs, whisk in the oil and applesauce.
  4. Fold the wet ingredients into the dry. The almond flour will slowly absorb the liquid and will become cookie batter-like. Fold in the cranberries and coconut.
  5. Using a ¼-cup portion, scoop batter onto cookie sheets, allowing 2 inches between cookies. Slightly flatten the cookies into a ¾-inch thick, round cookie. Bake for 20-22 minutes or until golden. Allow to cool on baking sheet for several moments before transferring to a wire cooling rack to cool completely. Serve warm or at room temperature. Leftover cookies can be frozen up to 6 months.
Nutrition Information
Serving size: 1 cookie Calories: 209 Fat: 12.6 Carbohydrates: 21.6 Sugar: 9.4 Sodium: 280 Fiber: 3.6 Protein: 5.2 Cholesterol: 17
Recipe by Prevention RD at https://preventionrd.com/2014/08/its-published-prevention-rds-cooking-and-baking-with-almond-flour-coconut-oat-cranberry-breakfast-cookies-gluten-free/