Christmas Breakfast Cookies
Author: Kari
Recipe type: Breakfast
Serves: 12
- 1 cup gluten free oat flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ teaspoon baking soda
- pinch of pink himalayan or sea salt
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3-4 tablespoons melted coconut oil or light tasting olive oil
- ¼-1/3 cup all-natural jam (i used a homemade honey raspberry jam)
- Preheat oven to 350 degrees.
- In a bowl, stir together flour, coconut, coconut sugar, flaxseed meal, soda and salt.
- Make a well in the middle of the dry ingredients and crack egg into it along with the vanilla and 3 tablespoons of the oil.
- Gently mix together with a fork. If cookies are too crumbly, add the last tablespoon of oil.
- Form cookies into small discs and place on a lightly greased baking sheet or use parchment or silicone baking mat.
- Gently press an indentation into the center of each cookie with your finger.
- Spoon a small amount of jam into the center of each cookie.
- Bake 18-20 minutes until cookies are golden along the edges.
Serving size: 1 Calories: 161 Fat: 8g Carbohydrates: 19g Sugar: 12g Sodium: 73mg Protein: 3g
Recipe by at https://www.cookingupclean.com/christmas-breakfast-cookies/
3.5.3229