Snack

Allergy-free breakfast cookies is for Breakfast, Snack.

Allergy-free breakfast cookies takes 15 minutes to prepare.

Allergy-free breakfast cookies takes 20 minutes to cook.

Allergy-free breakfast cookies makes 12 servings.

The ingredients for Allergy-free breakfast cookies are:

1/2 pound ripe banana, 1 cup mashed, 1/2 cup unsweetened applesauce, palm shortening, pitted dates (about 3 or 4), coconut flour, cinnamon, vanilla, baking soda, lemon juice, shredded unsweetened coconut, dried apricots, dried currants, raisins

Here is how you make Allergy-free breakfast cookies:

preheat oven to 350place bananas, applesauce, shortening, and dates in food processor and puree until smooth, 30 seconds.add coconut flour, cinnamon, vanilla, baking soda, and lemon juice, pulse 5 or 6 times to combine.Add remaining ingredients ad pulse twice to incorporate.Spoon golf-ball size of dough onto baking sheet lined with parchment paper.Flatten balls slightly with the back of a spatula.Bake for 18-20 minutes, until cookies are browned all over and slightly firm to the touch. Cool completely on a wire rack and store in an airtight container in the fridge.Serving Size:?makes 12 cookies

The nutritional information for Allergy-free breakfast cookies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 115.4

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 105.9 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 2.3 g
• Protein: 1.4 g

The dietary needs meet for Allergy-free breakfast cookies is Gluten Free