I'll keep it short & sweet. These were an a.m. afterthought - the result of a hunger pang that caught me off guard in the middle of writing an article. An article on nutrition - you know, the need to fuel your body, even when a busy schedule gets in the way. I thought I should practice what I preach, hence, these delicious, naturally sweet (kiddo approved) cookies. Enjoy!
Sugar Free Coconut Blueberry Cookies
1 ripe banana, mashed
1 cup certified gluten-free oats (either "quick" oats or broken down in food processor to about 1/2 their size - I use the quick oats)
1/2 cup organic dried grated coconut
2 Tablespoons light olive oil (or other oil of your choice)
2 teaspoons organic vanilla extract
1 teaspoon powdered Egg Replacer
2 teaspoons warm water
1/2 cup frozen or fresh organic blueberries
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
In a small bowl, combine egg replacer powder and water; stir and set aside.
In a mixing bowl, combine banana, oats, coconut, oil, vanilla and prepared egg replacer. Stir until combined.
Add blueberries and stir gently - do not crush berries.
Scoop rounded teaspoons full of mixture onto prepared baking pan.
Bake for 8-10 minutes until cookies are set.
Cool on pan for a few minutes to set before removing. Enjoy!
This recipe is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free!
Sugar Free Coconut Blueberry Cookies
1 ripe banana, mashed
1 cup certified gluten-free oats (either "quick" oats or broken down in food processor to about 1/2 their size - I use the quick oats)
1/2 cup organic dried grated coconut
2 Tablespoons light olive oil (or other oil of your choice)
2 teaspoons organic vanilla extract
1 teaspoon powdered Egg Replacer
2 teaspoons warm water
1/2 cup frozen or fresh organic blueberries
Preheat oven to 350 degrees. Lightly grease a cookie sheet.
In a small bowl, combine egg replacer powder and water; stir and set aside.
In a mixing bowl, combine banana, oats, coconut, oil, vanilla and prepared egg replacer. Stir until combined.
Add blueberries and stir gently - do not crush berries.
Scoop rounded teaspoons full of mixture onto prepared baking pan.
Bake for 8-10 minutes until cookies are set.
Cool on pan for a few minutes to set before removing. Enjoy!
This recipe is linked to Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free!
RSS Feed
