Easy and Healthy Egg-Free, Gluten-Free Breakfast Cookies
Breakfast can be tricky, but it's hard to pass up these delicious cookies. They are very versatile and allow you to hide all sorts of goodies in them, such as shredded carrots, raisins, different nuts, etc.
Ingredients
- ½ cup coconut oil melted
- 3 Tbsp raw honey
- 2 Tbsp chia seeds mixed with 5 Tbsp water -- this is an egg replacement for 2 eggs
- 1 cup almond flour
- ½ cup tapioca flour
- ½ cup coconut flour
- ½ cup shredded coconut unsweetened
- ½ cup grass-fed collagen
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tsp baking powder aluminum-free
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup chopped macadamia nuts
- 2 apples minced or shredded
- 2 bananas mashed
Instructions
- Preheat oven to 375°F.
- Combine chia seeds in water and allow to gel.
- Combine wet ingredients in a large bowl.
- Stir dry ingredients into wet ingredients until well combined.
- Line a baking sheet with Silpat or parchment paper.
- Flatten the Gluten-free breakfast cookies using the bottom of a glass.
- Bake for 12 minutes.
- When you remove them from the oven and allow them to cool, if you pick them up too soon, they will break apart.
- Once firm enough to pick up, cool on a wire rack.
- Store the breakfast cookies in the fridge in an airtight container.
Notes
When you order grass-fed collagen, use coupon code REALFOOD for 10% off when you order HERE.