5
Sep

Allergy Friendly Breakfast Cookies

BreakfastCookies4

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

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Allergy Friendly Breakfast Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

Ingredients:

  • ½ pound ripe bananas (about 1 cup mashed)
  • ½ cup unsweetened applesauce
  • 2 tablespoons palm shortening
  • 2 oz pitted dates (about 3 or 4)
  • 1/3 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1½ tsp lemon juice
  • ½ cup finely shredded dried coconut
  • 2 tablespoons dried apricots, chopped
  • 2 tablespoons dried currants
  • 2 tablespoons raisins

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a food processor, puree the bananas, dates, applesauce, and shortening until it has the consistency of baby food, about 30 seconds.
  3. Add the coconut flour, cinnamon, vanilla, baking soda, lemon juice and pulse 5 or 6 times until combined.
  4. 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.
  5. Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat.
  6. 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.
  7. Bake for 18-20 minutes.
  8. 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.

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  • Kim

    Love, love, LOVE these cookies! Since they are so soft, I topped them with a drizzle of melted coconut butter and threw them in the freezer. Ate them frozen and they tasted EXACTLY like the iced oatmeal cookies I used to eat as a kid. Thanks so much!! I’m in my 6th week of the IAP and it’s things like this that almost make it easy to do.

  • Eileen

    Thank you so much for these cookies. I started the Paleo Autoimmune Protocol this week and it’s nice to have a quick snack available. Thanks also for letting us know they’re supposed to be soft – I wondered – but they taste delicious!

  • ADRIANA

    Hi Danielle,

    This recipe sounds delicious, but I have a couple questions:

    Can I use COCONUT OIL instead of the shortening? What would be the measurement?

    Can I substitute the DATES for PLUMS? I do not really like the dates …

    Thank you

    • Against All Grain

      Hi. I think coconut oil would make them too wet, can you have butter or ghee? If so it would be the same as the shortening. The dates are used as a sweetener and a binder, so the plums should work but it may change the taste a bit.

  • Dana Martin

    Hello. Is it possible to sub apple cider vinegar for the lemon juice? Thanks!