Sometimes it is nice to have a grab and go breakfast or snack. I have been working on developing a cookie that can take the place of a Cliff Bar. My boys really love them, but I don’t because they contain gluten and soy.
Cranberry Pecan Breakfast Cookies
Makes about 1 dozen cookies
1 cup almond meal
3 T coconut flour
1/2 cup gluten-free rolled oats
1/2 cup unsweetened coconut flakes
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 T chia seeds
1/3 cup applesauce
1/2 cup almond butter (I used Justin’s Maple Almond Butter)
1 T vanilla
1/3 cup maple syrup
1/3 cup pumpkin seeds
1/2 cup pecans, broken into small pieces
1/2 cup dried cranberries
- Preheat oven to 350 degrees.
- Combine dry ingredients in a large bowl. Make a small well in the middle and add all the wet ingredients. Mix all ingredients until they are fully combined.
- Add pumpkin seeds, pecans and cranberries and gently fold into batter. Line a baking sheet with parchment paper and spoon out dough and flatten.
- Bake for 12-15 minutes and let cool.
Store in the fridge for about a week. Freeze for longer storage.