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Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Oat and flaxseed breakfast cookies with pecans and cherries - a nutritious and tasty treat.
Ingredients:
  • 2 cups Rice Chex™ cereal
  • 1 cup gluten-free old-fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon ground flaxseed
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • 3/4 cup dried cherries
  • 3 ripe bananas, mashed (about 1 1/3 cups)
  • 2 tablespoons coconut oil, melted
  • 1/4 cup honey
  • 1/2 teaspoon gluten-free vanilla
Instructions:
  • Preheat your oven to 350°F and prepare a cookie sheet by lining it with cooking parchment paper.
  • Crush the cereal and combine it in a large bowl with the oats, coconut flakes, flaxseed, salt, pecans, and dried cherries. In a separate medium bowl, mix together the bananas, coconut oil, honey, and vanilla until fully combined. Combine the wet ingredients with the dry ingredients and stir until a dough forms.
  • Place a 2 1/2-inch round cutter on a cookie sheet. Fill the cutter with 3 tablespoons of dough, then gently remove the cutter. Repeat with the remaining dough.
  • Bake until deep golden brown, approximately 22 to 25 minutes. Let cool on the cookie sheet for 20 minutes before transferring to cool completely.

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