Grass Fed Girl blogger Caitlin Weeks made Cinnamon Apricot Breakfast Cookies. (see recipe below) Her latest cookbook ,Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle, is available on Amazon. Follow Caitlin's healthy eating blog for more recipes at www.grassfedgirl.com.
Cinnamon-Apricot Breakfast Cookies
These not-too-sweet cookies are perfect for a quick and portable breakfast when you are on the run in the morning. They also remind me of granola in cookie form that is gluten and grain free. The healthy fats and protein will help you full and focused until lunch time.
Prep time: 10 minutes, Cook time: 15 to 18 minutes
yield: 12 cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, mix the chia or flax seeds with the lemon juice and vanilla. Let the chia mixture sit for about 10 minutes, until it forms a gel. In another
bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and apricots and mix until well combined. Melt the cashew butter and honey in a saucepan over medium heat. Add the
cashew butter mixture to the dry ingredients and stir well. Add the chia gel to the dough and mix until a thick, sticky dough forms. Scoop the cookie dough into 2-inch mounds and place on the prepared baking sheet about
2 inches apart. Repeat until all the dough is used. Bake for 15 to 18 minutes, until golden brown. Let the cookies cool on a wire rack. Serve and enjoy.
Food sensitivity info:
low fodmap: Omit the apricots. Use 2 tea-spoons of stevia extract powder instead of honey.
lower carb: Use 2 teaspoons of stevia extract powder instead of honey.
Nut-free: Use sunbutter instead of cashew butter.