Banana Cranberry Breakfast Cookies

This recipe is simple to prepare and your body will be happy being fed such a healthy cookie! Can be enjoyed for breakfast, snack or even dessert. They are packed with protein and fiber and made without sugar or eggs.


Ingredients:

1 cup quick cook steel cut oats (Trader Joe's brand)
¼ cup ground flax seed
¼ cup Tera's whey (vanilla flavor)
1 tablespoon chia seeds
1 teaspoon cinnamon
3 very ripe bananas
½ cup fruit juice sweetened dried cranberies

To make:

Preheat oven to 350° F. In a bowl mix together oats, flax seed, whey, chia seeds, and cinnamon. In a separate bowl mash bananas. Add the mashed bananas to the flour mixture and stir to combine. Fold in dried cranberries. Using a ¼ size measuring cup, scoop batter onto a parchment or a silpat lined baking sheet. Bake for 15 minutes.

Brown Butter Pumpkin Spice Chocolate Chip Cookies, Gluten & Egg Free

 Ingredients

Dry Ingredients:

3/4 cup gluten free oat flour
3/4 cup hazelnut flour
1/4 cup coconut flour
2 tablespoons tapioca starch
1 cup coconut sugar
1 teaspoon xanthan gum

1 teaspoon baking powder
1/4 teaspoon vanilla powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3/4 cup semi-sweet chocolate chips

Wet Ingredients:

4 oz butter, browned
(All I had at home was salted butter so if you
 use unsalted add about 1/2 teaspoon salt.)
2 tablespoons pumpkin puree
2 flax eggs (2 tablespoons ground flax meal plus 6 tablespoons hot water. Gently stir to saturate the flax meal.)


To Prepare:

Preheat oven to 375 degrees.
First thing in order is to brown the butter. For those who are not familiar, here is an easy tutorial. 

How to make brown butter.
Once the brown butter is done, pour into large bowl. Let sit for about 5 minutes and then add the 2 tablespoons of pumpkin puree. Whisk till combined.
At this stage you can prepare your flax eggs. It’s best to let them sit after the water has been added.
In a medium size bowl, sift together all dry ingredients except the coconut sugar and chocolate chips.
Gently mix well until flour blend is combined evenly.
Add the flax eggs to the brown butter and mix to incorporate.
Cream sugar into butter mixture.
Add flour blend a little bit at a time while mixing together in between additions. A spatula was handy at this stage.
Once the dough is uniform, fold in chocolate chips.
Form dough into 2 tablespoon size balls and place evenly spaced on a cookie sheet lined with parchment paper or a silpat mat.
Bake for 12 minutes.
I don’t know if it’s just me or because I use alternative flours and sugar but the cookies I bake never seem to flatten and expand outward. About 10 minutes into the baking I pressed down on them a little with the back of a spatula.