Breakfast Cookies (Allergy-Friendly)
- refined sugar-free!
But they are very tasty. Alexander had several of them, and so did I. I didn’t add anything extra, and it was just sweet enough for me!
BREAKFAST COOKIES (gluten-free, dairy-free, egg-free, refined sugar-free)
Fine for 6 months and up, makes 6-10 cookies (see “note” below the directions!)
- 1/2 banana, mashed (ripe or unripe, doesn’t matter much)
- 3 pitted dates
- 2 tbsp coconut oil (or one big spoonful)
- 2 tbsp almond butter (or peanut butter)
- 2 tsp ground cinnamon
- 1/4 cup unsweetened almond milk
- approximately 1/4 cup coconut flour (see step 5)
- a handful of raisins, other dried fruit, chocolate chips, blueberries (whatever filling you want!)
- Set the pitted dates into some water.
- Preheat the oven to 350 degrees F.
- Remove the pitted dates.
- Blend/purée the dates and all the ingredients (except the raisins). I used a food processor, but a blender or hand mixer should work too.
- Add half of the coconut flour and stir to combine. Slowly add more of the flour until the batter is the desired consistency. I ended up using 1/4 cup total.
- Add in the raisins (or other filling) and combine.
- Scoop the mixture onto parchment paper or a greased baking sheet.
- Bake for 15-20 minutes (18 minutes was perfect for me!).
NOTE: The amount of cookies depends on a few things: (1) the size of the banana, (2) how much coconut flour you use, and (3) how big the cookies are!
IDEA! Cake Pops!
Add a little extra coconut flour so that the mixture is extra thick. Use your hands to form sticky balls (it is very sticky!) and push a lollipop stick through each ball. Place the sticks on the parchment paper. Bake about 18 minutes: they are smaller in size but thicker, so it takes about the same amount of time.
They hold up just fine on the sticks, but they’re crumbly for a baby, so you’ll still want to eat these over a tray or plate! For adults? These are 1-bite wonders.
You can try flipping these midway so that they look about the same from all angles. I didn’t, so the “back” is a little darker than the front and they aren’t perfectly round! You can’t tell from the picture, and that is a-okay with me. 🙂
Add shredded unsweetened coconut flakes to the mixture.
Dip them in melted chocolate for a dessert.
No dates? Use raisins or unsweetened applesauce instead. Or just use the whole banana instead of half.
Double or triple the recipe and save these for later. FREEZER: Let these cool, then place them into an airtight container in the freezer or refrigerator.
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