I’m sharing a new breakfast cookie recipe as a guest post today over at Paleo Parents! If you were a fan of my old breakfast cookies but are sensitive to nuts and eggs, these cookies will be perfect for you!
Stacy is following the Paleo AutoImmune Protocol right now which means she is avoiding all grains, seeds, nuts, eggs, dairy, and nightshades. Not much left to eat right?
I created this recipe with her in mind. We’ve been munching on them for the last few weeks as I worked to get the perfect texture. They’re a little softer than your general cookie due to the lack of eggs or nut flour, but they’re the perfect breakfast when you’re rushing out the door! SCDers – all legal ingredients here for you as well.
shared on Allergy Free Wednesdays
Allergy Friendly Breakfast Cookies
Danielle Walker - AgainstAllGrain.com
- Preheat oven to 350 degrees F.
- In a food processor, puree the bananas, dates, applesauce, and shortening until it has the consistency of baby food, about 30 seconds.
- Add the coconut flour, cinnamon, vanilla, baking soda, lemon juice and pulse 5 or 6 times until combined.
- Add the dried fruit and shredded coconut and pulse twice. Don’t run it long enough to puree the dried fruit, just enough to incorporate it.
- Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat.
- Flatten the balls a bit with your palm. These cookies don’t spread, so make them the shape and size you want prior to baking.
- Bake for 18-20 minutes.
- Let the cookies cool completely, then store in an airtight container in the fridge.
*You can also press the dough into a greased pyrex dish and bake as bars for about 17 minutes.
* For those weighing your coconut flour, use 47g.