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February 10th 2012
archived under: Baked Goods, Breakfast, Dessert, Grain Free, Meatless, Recipes

 

Perusing Pinterest, I found this recipe for oatmeal-raisin breakfast cookies. They looked great, except for the part about the oatmeal. Oh man, the last time I ate oats, I was pregnant with Anneliese and threw them into my grain-free waffles because I wanted the texture. BAD IDEA. There were some huge consequences, tummy-wise… So needless to say, I wasn’t going to be making any oatmeal raisin breakfast cookies.

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So I changed it up a bit (or a bit more than a bit), and made the bulk of it coconut. Not the nasty sticky sweet shredded coconut in the grocery store baking aisle.

Organic Shredded Coconut- 1-lb Bag This is what I buy. It’s 100% coconut (nothing added), shredded and dehydrated. It’s WONDERFUL. Right now a pound (usually $6) is on sale for $4.50. Before finding this one, the last place I found this type of shredded coconut (and not even organic) was a little gourmet shop that charged $7 for a 6 ounce bag.

It’s awesome and I use it for lots of things. You should totally get some. (And – in the spirit of full disclosure – if you use my link, YOU’LL get a free coconut cookbook, and I’ll get a gift credit to their site.)

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So anyway, of course I’m going to share the recipe with you. These cookies were AWESOME right out of the oven. I ate lots of them, with several glasses of milk (I’m on a milk kick), and Anneliese has been enjoying them for snacks and “appetizers” while I cook other food for her meals.

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Coconut-Raisin Breakfast Cookies
(Sugar Free, Grain Free, Gluten Free, Dairy Free)

Ingredients:

  • 2 cups shredded coconut
  • handful of raisins (3 Tablespoons or so)
  • 1/3 cup almond butter (unsweetened)
  • 1/2 cup unsweetened apple sauce
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • pinch of salt

Method:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In your food processor, pulse the coconut and raisins together until the raisins are broken up into tiny pieces, so they’ll sweeten the whole cookie.
  3. Add the other ingredients and pulse until well blended.
  4. Use a cookie scoop to drop little mounds on a parchment-lined cookie sheet. They won’t spread so you can put them pretty close together.
  5. Bake about 15 minutes or until the edges of the bottom are just starting to brown and the tops look a bit toasty.

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The leftover cookies got a little “wet” seeming over the next couple days, but I thought popping them in the oven for a few minutes to reheat made them “just like new” again. If you have a toaster oven, that would be great… we don’t anymore so I had to use the big one.

The same thing happened to some similar breakfast cookies I made before (which were mostly nuts and apples). Any ideas for how to prevent that from happening?

In any case, these are DELICIOUS especially fresh out of the oven (or reheated in the oven), and I hope you enjoy them! If you like the idea or you try it and think they’re awesome, please share this post via facebook, twitter, pinterest, google +, stumbleupon, or however else you prefer to share things. Thanks!





Sara A in SC (1 comments)

Maybe if you left the cookies uncovered, they would not get wet? We usually never have leftovers of ANYTHING because I have two boys who eat EVERYTHING :)




Meagan K. (3 comments)

Anneliese is adorable! She looks like she’s enjoying her yummy treats :) I will definitely try these out sometime!




Jenelle (7 comments)

Little A is looking extra adorable in these pic!




Sarah G (3 comments)

I used to work at a health foods store and loved that unsweetened shredded coconut too! It wasn’t expensive at our store (relatively) and I store it in the freezer for safe keeping!
Sarah G recently posted… Rainbow Shortbread Cookies




Chani-Claire (25 comments)

These came out great! Thanks for creating/sharing them.




Chani-Claire (25 comments)

Going to try making these with bana instead of applesauce. I hope they come out.




Lynn (77 comments)

Do you know what I can use in place of almond butter and possibly the coconut? I think I can talk the kiddo into coconut but not the almond butter.




Joyful Abode (1044 comments)

You can use any nut butter. Peanut butter (natural like Laura scudder brand) or sunflower seed butter or whatnot. Who is picky about almond butter though??




Lynn (77 comments)

My kiddo. :) He’s picky in general so anything I can do to get him to eat *and* eat healthy, I’m willing to do.




Melissa Fritcher (8 comments)

I’ve taken to only baking a few cookies per person at a time, and keeping the rest of the dough in the fridge. When we do have leftover cookies, we just eat them, or drown them in coconut butter, almond butter, or coconut milk-type things, crumble them over yogurt, or dunk them in coffee. They are never as good as fresh, hot from the oven, but they are still delicious!




Oh, those look great! I don’t have a food processor. Do you think a blender could handle it, or do I just need to skip it for now?

I had a hard time focusing on the post at first because of the complete cute overload from Anneliese!

I will definitely be pinning this and sharing it!
Melissa @ Sisters ‘N Cloth recently posted… Breastfeeding Blog Hop: The Challenge of Dairy-Free Snacking




Joyful Abode (1044 comments)

You can definitely just chop up the raisins into small pieces and mix everything in a bowl or using an electric mixer.




Great! Thank you :)
Melissa @ Sisters ‘N Cloth recently posted… Celebrating Her Day






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