Cafe Janae

Shop Cart

[ ... ] Items
Go to checkout
 x 
Cart empty
Home » Categories » Daily Meals » Breakfast » Gluten Free Breakfast Cookies
Gluten Free Breakfast Cookies
Gluten Free Breakfast Cookies
Previous recipe
Next recipe
Print
Write e-mail
Create PDF from recipe

Rating: No votes

Description:

Love dates, coconut, and pecans? This gluten free breakfast cookie is for you! You'll find this recipe along with other amazing and healthy breakfast recipes in the Healthy Breakfast cookbook.  You can watch the VIDEO HERE.

Ingredients description

2 cups all-purpose gluten-free flour

1 teaspoon xanthan gum (if there is no xanthan gum in the flour already)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon natural salt

1 teaspoon ground cinnamon

1 allspice

¼ tsp. nutmeg

¼ tsp. powdered ginger

1 cup gluten free rolled oats

 

¾ cup honey

2 teaspoon vanilla extract

4 Tbs. coconut oil

2 eggs

1 cup canned pumpkin

 

½ cup chopped dates

½ cup chopped pecans

½ cup shredded coconut

 

Directions

Line rimmed baking sheets with parchment paper. Preheat your oven to 375 degrees.  In a large bowl, combine dry ingredients together.  In separate bowl, combine honey vanilla, melted coconut oil, eggs, and pumpkin.  Gently mix the wet and dry ingredients together into a thick batter. 

 

Drop the dough onto the parchment paper 1 spoon full at a time, about 1 inch apart.  Place the cookies in the center of the preheated oven and bake for 10 to 12 minutes (or until lightly browned around the edges and solid to the touch).

 

Allow to cool in the baking sheet for 5 minutes before removing the cookies to wire racks to cool completely.

 

Detail feed in/out Show or close the recipe details view

 

Recipe rating
1 (bad) 1
Picture
2
PicturePicture
3
PicturePicturePicture
4
PicturePicturePicturePicture
5
PicturePicturePicturePicturePicture
5 (good)

Comment author Comment
Unregistered users are not allowed to post comments. Please register first.
Sign Up For Newsletter