Nut Free Breakfast Cookies
- 1 cup 1 cup 1 cup Banana, mashed
- 0.5 cup 0.5 cup 0.5 cup Sunbutter, or nut/seed butter of choice
- 2 Tbsp 2 Tbsp 2 Tbsp Stevia, Granulated, or 1/4 cup coconut sugar
- 1 whole 1 whole 1 whole Egg, lightly beaten
- .5 tsp .5 tsp .5 tsp Pure Vanilla Extract
- 1 pinch 1 pinch 1 pinch Salt
- .75 tsp .75 tsp .75 tsp Baking Soda
- 1.5 tsp 1.5 tsp 1.5 tsp Cinnamon, ground
- 0.625 cup 0.625 cup 0.625 cup Coconut Flour
- 2 Tbsp 2 Tbsp 2 Tbsp Tapioca Starch
- 0.25 cup 0.25 cup 0.25 cup Flax Seed Meal
- 0.5 cup 0.5 cup 0.5 cup Raisins
- .5 cup .5 cup .5 cup Coconut, shredded
- 0.625 cup 0.625 cup 0.625 cup Sunflower Seeds
- Preheat the oven to 350F. Line a baking sheet with parchment or a nonstick pad.
- In the bowl of a stand mixer fitted with the beater attachment, or in a large mixing bowl using a hand mixer, beat the banana and sun butter together until smooth, about 1-2 minutes.
- Add the granulated sweetener, egg, vanilla and salt and beat until combined.
- Add the baking soda and cinnamon and beat until combined.
- In a small bowl, whisk together 1/2 cup of the coconut flour, plus the tapioca starch and flax meal, then add them to the mixer and beat until combined.
- If the batter thickens enough, do not add more coconut flour. If you batter is not sturdy like cookie dough should be, mix in an additional 1-2 Tablespoons coconut flour.
- Finally, fold in the raisins, coconut and sunflower seeds.
- Scoop the dough into 3 Tablespoon portions. Roll each into a ball, flatten slightly and place 2" apart on the prepared cookie sheet.
- Bake for 15 minutes until the tops of the cookies are slightly domed and crackled. Remove from the oven and allow the cookies to cool and firm up on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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