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.
dairy free, egg free, gluten free, nut free, paleo, scd, vegan, breakfast
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Beth @ Tasty Yummies
These look amazing!! Off to check out the recipe now 🙂
What a sweet friend you are to take on the challenge! So impressed that you came up with despite a long list of “can’t eat.” It just goes to show that there are always so many more things we CAN eat 🙂
I can’t tell yoou how excited I am to find this recipe! I’m making it tomorrow! Thanks so much for coming up with this and sharing it!
I can’t wait to try these. A little paleo muffin or breakfast cookie makes my mornings complete. Thanks for the recipe!
Sugar and Diet
This is my first time to your website, and I’m pleased. I understand how difficult breakfast can be when a person has restrictions on the foods to eat. This breakfast cookie is something I want to try. When I first needed to restrict my food choices, it was difficult to find recipes that worked for what I needed. It took time and watching cooking shows on TV for any possible choice, downloading promising recipes from the Internet, and buying more cookbooks than I have ever had! With some of your recipes, I can expand my cooking horizon.
Gaby @A Crafty Gourmet
I”m am so making these for my little one!! Beautiful! Can’t wait to try them!
These look and sound marvelous! I can’t wait to try them out!
If I wanted to leave out the banana, how many eggs should I use instead?
Against All Grain
Try my other breakfast cookies if you can have eggs
Between my daughter’s special diet and my own this recipe saved the day for a birthday treat!! Thank you so much!
Are they supposed to come out a little soft/spongy? I cooked for 20 minutes…maybe my liquid measurements were off. But they are still tasty!
Against All Grain
Yes they’re very soft. Without the eggs or nut flour, it’s pretty impossible to get the crunch we all like!
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.
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!
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 …
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.
I put these guys in the dehydrator for a few hours after cooking …. Firmed them up quite a bit.
I used coconut oil instead of shortening and after mixing everything together you can’t really taste the dates. They really are very good!
Hello. Is it possible to sub apple cider vinegar for the lemon juice? Thanks!
I would love to make these, but one of my daughters is allergic to bananas. What would be a good substitute?
I think if you take out the coconut flour and baking soda, these can be made as raw cookies in the dehydrator. That way you can keep all the nutrients, including the enzymes (which are destroyed at temperatures above 118 degrees), and still have a wonderful breakfast cookie.
Yay thank you for a fab recipe – they taste like little banana bread cakes!
I just wanted to share the substitutions i made for this recipe –
In place of 1/2 cup of applesauce i used roasted pumpkin (i cant eat apple -its high FODMAP)
I added a tbsp of honey and a pinch of stevia (Reb-A) to replace the sweetness that would have come from the apple sauce
I used 2x Apple pectin capsules (As i wasnt sure if the apples were used for their pectin or sweetness and although i cant eat apple, i take pectin supplements which i do tolerate)
I also subbed the 2 tablespoons of apricots with dates and the currants with chunks of 85% dark chocolate!
they worked out lovely 🙂
I find them to be very soft –not firm at all — not cookie like ?? Has anyone made revisions to the recipes to get more firmness/cookie likeness?
What can I substitute for bananas?? I’m allergic to them.
Are these required to be refrigerated? I’m hoping to take them with me while traveling but not sure how long they can last!?
Has anyone tried freezing these? We love them and I want to take them on our beach trip in MASSIVE quantities =)