Gluten Free Banana Coconut And Dried Cherry Breakfast Cookies Recipes
GLUTEN-FREE BANANA COCONUT BREAKFAST COOKIES
These simple and delicious treats are gluten free, dairy free, egg free, and vegan, and have a nut-free, and grain-free option. This recipe is a wonderful way to use a "just ripe enough" banana and--best of all!--you finally have some cookies that are healthy enough to eat for breakfast!
Provided by Shirley Braden
Categories Breakfast, Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F degrees. Line baking sheet with parchment paper.
- In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
- Scoop batter into 1/8 cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
- Bake about 15 minutes, until outer edges are browned and bottoms of cookies are mostly browned. (You can lift up one cookie with your spatula to peek.)
- Let cookies sit on baking sheet an additional 5 or 10 minutes.
- Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!
GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES
Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
- Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
- Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES
Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
- Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
- Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.
Nutrition Facts : ServingSize Makes 24 Cookies
CHERRY ALMOND OAT BREAKFAST COOKIES
Here's a portable way to enjoy cereal for breakfast, made easy with Betty Crocker sugar cookie mix and Honey Nut Cheerios Medley Crunch cereal.
Provided by By Stephanie Wise
Categories Breakfast
Time 20m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
- In large bowl, stir together sugar cookie mix, flour, butter and egg until combined. Add remaining ingredients; stir just until combined.
- With hands, roll tablespoonfuls of dough into balls; place 2 inches apart on cookie sheets.
- Bake 10 to 15 minutes or until lightly browned. Remove from oven; cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.
Nutrition Facts : ServingSize 1 Serving
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