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.
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.
My favorite dried coconut is from this website. 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.)
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.
Coconut-Raisin Breakfast Cookies
(Sugar Free, Grain Free, Gluten Free, Dairy Free)
- 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
- Preheat your oven to 350 degrees Fahrenheit.
- 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.
- Add the other ingredients and pulse until well blended.
- 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.
- Bake about 15 minutes or until the edges of the bottom are just starting to brown and the tops look a bit toasty.
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!