03 January 2012

Breakfast Cookie...No Sugar, No Dairy, No Eggs, No Gluten

So I stumbled across these little morsels on Pinterest the other day.  They looked good, but I have to admit that I was a little skeptical because they contain no sugar.  Yep, that's right.  No chocolate.  No peanut butter.  How could they possibly be good?  Well, let me tell you, they are my friends.  Little ooey gooey morsels of yum.  AND, they are great for a little "breakneck breakey".  That's another word for breakfast according to a friend of ours.  Anyways,  just add fruit to the side of your plate and maybe a little greek yogurt and you're good to go.  My oldest LOVES them.  The youngest, well, he is a super healthy eater but when you use the word "cookie" he expects sugar.  I never should have used that word.  I think he thought the dates were chocolate chips.  He is my child that's for sure.  Can you blame him?  I would take chocolate chips over dates any day.  So here's the recipe...with my substitutions.  I only had two ripe bananas and I try to avoid canola oil.  You can substitute the oil for plain applesauce (just use less), pumpkin puree (my choice) or even coconut oil (although it can sometimes be all you taste).

No Sugar Breakfast Cookies

Adapted from Blueberry Girl In Oz

1 1/2 cups regular rolled oats (I used Gluten Free)
1 cup coconut flakes
1/2 teaspoon salt 
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1 cup of chopped dates)

3 ripe bananas, mashed (I used two and 1/4 cup of pumpkin)
1/4 cup canola oil (I omitted and used 1/4 cup organic pumpkin puree)
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper. 

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown. ( I just used my cookie scoop but this will work too)

1 comment:

Sharstin said...

wow--what a fantastic recipe--looks delicious--pinning now!

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