Cranapple Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

So one morning I was hungry and didn’t have my usual ingredients to make smoothie. There are many things that I could have made, but what I really wanted was a cookie… ­čÖé

Cranapple Breakfast Cookies 3

I’m a big girl, with no kids in the house anymore so I could have gotten away with eating a cookie and no one knowing.

Then I had a thought… What about making a breakfast cookie that would be quite healthy and completely┬álegitimate to eat first thing in the morning… Filled with healthy fats, oats, flax and fruit.

Alas a new cookie and breakfast was created! If you have a child that just doesn’t like eating breakfast or doesn’t have time, just pop a few of these into them ­čÖé

Cranapple Breakfast Cookies 2

Cranapple  Breakfast Cookies (Gluten Free/ Dairy Free/ Refined Sugar Free)

Dry Ingredients:

1 c. gluten free oats (I use Only Oats)

3 Tbsp. coconut flour

1/2 tsp. baking soda

1/4 tsp. sea salt

3/4 c. palm sugar (or desired granular sugar)

1/4 c. ground flax

1 Tbsp. cinnamon

1/2 c. chopped walnuts

1/2 c. chopped dried cranberries

Wet Ingredients:

1/3 c. coconut oil

2 eggs

1 tsp. vanilla

1 c. grated apple **

Preheat oven to 375 degrees.

In a medium size bowl, whisk together all the dry ingredients. Set aside.

In another medium size bowl, cream coconut oil. Add in eggs and vanilla, cream. Stir in grated apple.

Add dry ingredients into wet ingredients and stir thoroughly.

Drop by spoonful onto parchment paper lined cookie sheet. Flatten cookies with fork.

For teaspoon size cookies bake for 10-11 minutes or until golden.

For tablespoon size cookies bake for 12-13 minutes or until golden.

Let cook completely. Store in sealed container on the counter for approximately three days or you can freeze them.

** One cup of apple is approximately one medium sized apple. I grate it with the skin on for added fiber. You can peel the apple before grating if desired.

Cranapple Breakfast Cookies

Makes approximately 48 teaspoon size or 20 tablespoon size cookies.

Store in sealed container on counter for up to five days. They also freeze well.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays , Whole Foods Friday, Allergy Friendly Lunchbox , Make Your Own Monday, Gluten Free Round Up, Mix It Up Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday

Grain Free Spice Cookies (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

I’ve been playing around with some grain free ideas/recipes. This is a lovely new cookie.It has been approved by my wonderful little granddaughter. She asked me to come back with more…
Spice Cookies
Grain Free Spice Cookies (Gluten Free/ Grain Free/ Dairy Free/ Refined Sugar Free)

2 c. ground almonds(almond meal)

2 Tbsp coconut flour

1 Tbsp. ground flax

1 tsp baking powder

1 tsp. baking soda

1/3 c. palm sugar(or whatever type of granulated sugar you prefer)

3 tsp. ground cinnamon

1 tsp. ground ginger

1/3 tsp. ground nutmeg

1/2 c. coconut oil- melted

1/2 c. almond butter(or whatever nut butter you prefer)

2 tsp. vanilla

1 egg

1 c. add in: dark chocolate chips or chunks, chopped nuts, or dried fruit.(optional)

Preheat oven to 350 degrees

In a large bowl whisk together ground almonds, coconut flour, flax, baking powder, baking soda, sugar, cinnamon, ginger, and nutmeg. Set aside. In another bowl, stir together coconut oil, almond butter, vanilla, and egg. Mix wet ingredients into dry. Stir together.


Scoop or roll into small balls and place onto parchment paper lined cookie sheet.


Press cookies down with fork.


Bake for 8-10 minutes or until they start to turn golden on the edges. Makes approximately 3 dozen.

**They freeze beautifully ­čÖé