Cranberry Pecan Breakfast Cookies - PCOS Diva
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Cranberry Pecan Breakfast Cookies

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 recipe
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 egg
1/3 cup pumpkin seeds
1/2 cup pecans, broken into small pieces
1/2 cup  dried cranberries
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add pumpkin seeds, pecans and cranberries  and gently fold into batter. Line a baking sheet with parchment paper and spoon out dough and flatten.
  4. Bake for 12-15 minutes and let cool.

Store in the fridge for about a week.  Freeze for longer storage.

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  1. I made these this morning (minus the chia seeds) and they are delicious. I was surprised, but of my kids really liked them. Sometimes I think they eat some of my experiments just to keep from hurting my feelings, but this time they actually came back for more. Thanks for the recipe!