If you’re anything like me, breakfast can be a chore. Some people may have hectic mornings getting ready for school or work, chasing kids and pets and then there’s the ever-dreaded lost keys. I simply don’t have any energy first thing in the morning to always make myself breakfast. I’ll end up grabbing a pre-made granola bar which is full of sugars and preservatives usually with little to no nutritional benefits. These “cookies” are great to make ahead of time and then have a quick grab in the morning. They are super simple and easy to make. Because of the healthy ingredients they won’t break your diet either!
This recipe is totally customizable. You can use dehydrated: blueberries, cranberries, raisins, strawberries, etc. Or a combination of several. If you are not AIP dieting you can add healthy seeds or nuts like, pistachios, pepitas, flax seeds, almonds, etc. These will give the cookies a little more protein and healthy fats to keep you energized for even longer.
Healthy AIP, Paleo, Vegan, and Gluten Free Breakfast Cookies
Ingredients
- 2 medium bananas
- 3/4 cup unsweetened applesauce
- 3 tbsp melted coconut oil
- 2 tsp lime juice
- 1/4 cup dried cranberries or dehydrated fruit of choice
- 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 tsp baking soda
- 3/4 cup shredded coconut unsweetened
- 1/2 cup coconut flour
- 5 pitted dates
Instructions
- In a blender combine the dates, coconut oil, and lime juice. Pulverize the ingredients until they are thoroughly chopped up. Add bananas and applesauce and mix until smooth and well combined. Next add in your shredded coconut and pulverize again until the coconut is in small pieces. Set your wet mixture aside. In another bowl combine the flour, cinnamon, baking soda, salt, and ginger. Stir the ingredients well until fully incorporated. Combine the wet ingredients into the dry mixture and stir until a thick batter like dough has formed. Fold in your dehydrated fruit. Set the mixture in the fridge for 15 minutes. On a parchment lined cookie sheet drop the dough into golf ball sized portions and flatten. The cookies will not spread as they bake. Bake at 350 degrees F. for 20-25 minutes or until edges are golden brown. Cool completely and store in an airtight container for up to 1 week.
