I was inspired to make these wheat-/gluten-free cookies from the same cookbook I’ve referenced a lot lately – “Run Fast. Cook Fast. Eat Slow.” That version uses eggs and honey; mine are dairy and sugar free, made with unsweetened applesauce. My husband and I enjoyed them fresh from the oven, and then the rest of the week toasted with nut butter for breakfast and afternoon snacks.
Coconut Banana Breakfast Cookies
Make a batch of these for a week of easy breakfasts! They’re dairy and wheat free, made with oats, coconut flour, bananas, applesauce, and coconut oil. Thanks to “Run Fast. Cook Fast. Eat Slow.” for the recipe inspiration!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 12
Ingredients
- 1 1/2 cups rolled oats
- 1 cup shredded coconut unsweetened
- 2/3 cup coconut flour
- 1/2 cup raisins
- 2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 3/4 cup applesauce
- 1/2 cup mashed banana 1-2 bananas
- 1/2 cup coconut oil melted
Instructions
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Combine the oats, coconut, coconut flour, raisins, cinnamon, and salt. Add the applesauce, banana, and coconut oil and stir thoroughly.
- Roll approximately 2 tablespoons of batter into balls and space apart 2 inches on the baking sheets. .
- Flatten slightly and then bake for 20-25 minutes, or until the bottoms are nicely browned.
Notes
If you’d prefer less of an apple flavor, replace 1/2 cup of applesauce with 4 flax eggs. To keep this sugar free, use unsweetened applesauce.
