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Healthy AIP, Paleo, Vegan, and Gluten Free Breakfast Cookies

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cuisine American

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.
Keyword breakfast, coconut, cookie, easy, healthy