Side Pannel
Real Breakfast Cookies(Vegan and Gluten Free)
Real Breakfast Cookies(Vegan and Gluten Free)
- Recipe Submitted by Angel Delight on 09/02/2014
Category: Cookies, Breakfast
Ingredients List
- 1 c unsweetened applesauce
- 1 c mashed banana(about 2 large)
- 2 tbsp maple syrup
- ½ C dried cranberries
- ¼ C roughly chopped almonds
- ¾ - 1 C fresh strawberries finely chopped
- 1 tsp cinnamon
- ¼ tsp sea salt
- 1½ C old fashioned rolled oats(certified gluten free if necessary)
Directions
1. Preheat oven to 350 degrees. Prepare one baking sheet with parchment paper or a non-stick baking sheet and set aside.
2. In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit. Sprinkle the cinnamon and salt over the mixture and then stir in the oats. When completely combined, drop 12 - ¼ cupfuls on the prepared baking sheet. They do not spread so place as closely together as possible without touching. Pat the cookies down to about ½" thick and 2.5" around, being sure to press anything that has fallen out of the cookie as it will not hold together.
3. Place cookies in the oven and bake for 30 minutes till golden, rotating the sheet around half way through baking. Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.
.........................Notes.............................
For this batch I added dried apricots, you could also use raisins, dried plums or any of your other favorite dried fruits, as long as they are chopped into raisin sized pieces. Change the flavors by using different spices and fresh fruits! Store any leftovers in the fridge and enjoy them cold. They do get a little sticky after being in the fridge though, due to the fruit.
2. In a bowl stir together the applesauce, mashed bananas and maple syrup. Add in the dried fruit, nuts and fresh fruit. Sprinkle the cinnamon and salt over the mixture and then stir in the oats. When completely combined, drop 12 - ¼ cupfuls on the prepared baking sheet. They do not spread so place as closely together as possible without touching. Pat the cookies down to about ½" thick and 2.5" around, being sure to press anything that has fallen out of the cookie as it will not hold together.
3. Place cookies in the oven and bake for 30 minutes till golden, rotating the sheet around half way through baking. Remove the baking sheet from the oven and let the cookies rest for 5-10 minutes before gently removing them and placing them on a cooling rack.
.........................Notes.............................
For this batch I added dried apricots, you could also use raisins, dried plums or any of your other favorite dried fruits, as long as they are chopped into raisin sized pieces. Change the flavors by using different spices and fresh fruits! Store any leftovers in the fridge and enjoy them cold. They do get a little sticky after being in the fridge though, due to the fruit.
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