Trail Mix Breakfast Cookies
Servings: 16 cookies
Calories: 141kcal
Ingredients
- ¼ cup applesauce
- ¼ cup peanut butter (or any nut or seed butter)
- 1/3 cup maple syrup or agave nectar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- ¼ cup brown rice flour
- ¼ cup flaxseed meal
- ¼ cup tapioca starch
- ½ cup gluten-free rolled oats
- ½ cup cooked quinoa
- ½ cup shredded unsweetened coconut
- 1 teaspoon baking powder
- Pinch of salt
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup vegan chocolate chips
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a small mixing bowl, beat together the applesauce, peanut butter, maple syrup or agave, water, and vanilla. In a separate mixing bowl, whisk together the rice flour, flaxseed meal, tapioca starch, oats, quinoa, coconut, baking powder, and salt. Stir in the sunflower seeds, cranberries and chocolate chips. Pour the wet ingredients over the dry ingredients and mix to form a dough.
- Form the dough into balls, pressing them gently between your hands and transfer to the baking sheet. Bake for 15-18 minutes until slightly browned. Transfer to a wire rack and cool for 10 minutes.
Notes
You can also use ¾ cup of your favorite gluten-free flours instead of the brown rice/flaxseed/tapioca mixture used in this recipe.
Nutrition
Calories: 141kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg