Gluten-Free Banana Breakfast Cookies
Hattie is with my mom this weekend, so I’m:
Catching up on sleep
Catching up on work
Staring at Scott wondering what we did with all our time pre-child
Drinking all the coffee and munching on these brekkie cookies all day
These hearty banana-sweetened cookies are perfect for a lazy Saturday morning, post-workout snack, or lunchbox treat for your kiddo.
COOKIE INGREDIENTS
2 cup unsweetened coconut flakes
2 ripe bananas
1/2 cup sunbutter* (I used lightly sweetened)
2 eggs
2 T maple syrup or dropperful liquid stevia (sweetener is optional)
1 teaspoon vanilla
1/2 cup Bob’s Red Mill gluten free all purpose flour
1/2 teaspoon baking soda
1 cup raisins
1/2 cup pecans or walnuts
1/3 cup dark chocolate chunks (cut up a dark chocolate bar)
*When you bake with sunflower seed butter, the cookies will turn a slight green-blue, as you can see in the photos. Use almond butter if you don’t want the cookies to turn green/blue.
INGREDIENTS
Pulse coconut flakes in a food processor until they resemble the size of oats. Transfer to a separate bowl.
Add bananas, sunbutter, eggs, sweetener and vanilla to food processor and blend until well combined.
Add flour and baking soda; blend.
Add pulsed coconut flakes, raisins, pecans and chocolate chunks. Pulse until fully incorporated.
Transfer to bleach-free parchment paper-lined baking sheet.
Baked at 375 degrees for 8-10 minutes.
