Gluten-Free Breakfast Cookies

Ingredients

1 ripe bananas

1/4 cup natural peanut butter

1/4 cup coconut oil (melted at room temperature)

1/4 cup unsweetened applesauce

1/4 cup maple syrup

2 eggs

1 tsp. vanilla extract

1/2 cup raisins

3/4 cup grated carrots

1/2 cup grated apple

1/4 unsweetened shredded coconut

1 1/3 cups old fashioned oats

1/2 cup oat flour

1 cup almond flour

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. baking soda

1 tsp. baking powder

1/4 tsp. sea salt

Directions

Preheat oven to 350°F.
In a medium sized mixing bowl, mash up the banana and then mix in the remaining wet ingredients: peanut butter, coconut oil, applesauce, maple syrup, eggs and vanilla until well combined, then set aside.
In a separate large bowl, combine all your dry ingredients: oats, oat flour, almond flour, shredded coconut, spices, salt, baking powder and baking soda.
Next, combine the wet mixture with the dry ingredient bowl and mix with spatula until well combined.
Fold in raisins, apple and carrot until equally combined.
Line a large cookie sheet with parchment paper and spoon about 2 heaping tablespoons of batter onto the cookie sheet for each cookie.
Bake for 25 minutes until bottoms are golden brown.
Once out of the oven, allow them to sit on the cookie sheet for 5 minutes before transferring them to a cooling rack to fully cool and set.
Enjoy!

Never Lose Track of Your Favorite Recipes.