Blueberry Walnut Breakfast Cookies (Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free)

 

Breakfast has always been a challenge for me... and now I've had to cut out sugar the past couple weeks (except for a bit of fruit) which has actually been okay, but I do use dates in a lot of things, especially breakfast foods. I was trying to come up with an easy but tasty, not too sweet option. I saw a few recipes here and there that might work but they they still weren't quite right, so I combined a couple ideas and came up with these "breakfast cookies" or "biscuits" as we like to call them at home since our rabbit is named cookie :) Probably the most inspiration for these came from Against all Grain, so check her's out as well if you want something even sweeter or with eggs.

I have enjoyed making this recipe because it's a one bowl kind of recipe- I just throw it all in the food processor and it's only one thing to clean!

Blueberry Walnut Breakfast Cookies 

Gluten/Grain Free, Soy Free, Egg Free, Dairy Free, Sugar Free

1/4 cup Organic Coconut Flour
1/2 cup Almond Butter
1/2 large banana (approx 4 inches)
3/4 cup Organic Shredded Coconut
1/2 cup unsweetened apple sauce
2 Tbsp chia seed meal + 1/4 cup boiled water
1 1/2 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
1/2 tsp baking soda
1/4 cup chopped walnuts
1/2 cup frozen organic blueberries

Preheat your oven to 350°F. Prepare your chia meal by adding the boiled water to the chia and stirring with a fork. Set aside. Place the coconut flour, almond butter, and banana in the food processor and blend until uniform. Add in the rest of your ingredients except the walnuts and blueberries and pulse until it is well combined. Add the walnuts and blueberries and pulse a few times just until incorporated. 

 

Take the dough and make approximately 2" balls in your hand and lightly flatten into 12 disks, placing on a large greased, parchment, or silpat-lined baking sheet. 

Bake in the oven approximately 15 minutes until the edges are golden. Cool on wire rack before eating then enjoy! These stay well in the refrigerator for up to 5 days or so and can be frozen as well. I enjoyed them straight out of the refrigerator or reheated in the toaster oven. I don't have a microwave, so no idea how they reheat in there!

Enjoy!

 This recipe is also being entered into the Friday Foodie Fix at The Whole Gang - this week's theme is Blueberries!!

 

 

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