grain-free raisin breakfast cookies

Figuring out the “right” way to eat for our family is a never-ending task.  Vegetarian?  Paleo?  Ferment & soak?  Gluten-free?

Maybe it’s my background in nutrition, but I do enjoy the challenge of feeding my family delicious and nutritious food.  At times it can be frustrating — I can be overwhelmed by the seemingly endless research and opinions about the “healthiest” way to eat.  But I always come back to the same foundation: real food, as unprocessed as we can get it (and organic when possible) is the best.  And as I read and learn more, I continually grow to appreciate the value of LOTS of vegetables and fruits, as well as the important role of good fats (like coconut oil, olive oil, nuts & seeds, flax, and butter.)  As a side effect of bulking up our diet with produce and healthy fats, we tend to minimize grains, dairy, and meats.

My mom posted a link to this recipe for “Grain-Free Oatmeal Raisin Cookies” on Facebook last week, and I immediately bookmarked it.  I followed the recipe for the most part when making them for breakfast this morning, and wow!  They’re really good!  (There’s no oatmeal in the cookies, by the way…I think the recipe author named them as such because of their resemblance to the typical oatmeal cookie.)

My kids get excited about eating cookies for breakfast, and I get excited when they enjoy something that’s so good for them.  Here’s the recipe!

Grain-Free Raisin Breakfast Cookies

2 apples, peeled and cored

4 eggs

1/2 c. honey

2 tsp. vanilla extract

1 c. almond flour

2 c. unsweetened shredded coconut

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

1/4 c. coconut flour (I think you could use any type of gluten-free flour if desired)

1 c. raisins

{The instructions call for using a food processor, but if you don’t have one, that’s ok.  Just finely dice the apples, and everything else can be combined in a bowl with a mixing spoon.}

In a food processor, process apples until lightly pureed with a few chunks remaining.  Add eggs, honey, and vanilla; blend until mixed.  Add almond flour, shredded coconut, baking soda, spices, and salt; blend until just combined.  Add in coconut flour and raisins and lightly process.  (Processing shouldn’t take more than 10-15 seconds for each step.)

Preheat oven to 325 F.  Lightly grease a cookie sheet (I used a teeny bit of coconut oil.)  Place heaping tablespoonfuls of cookie dough on the sheet, about two inches apart.  Flatten cookies with a spatula or back of a large spoon.  (The thinner the better, in my opinion.) 

Bake for 15-17 minutes, depending on the size of the cookies and how browned you want them.  Place on a wire rack to cool.

(Yield: about 2 1/2 dozen)




This entry was posted in Cooking, Kiddos, Nutrition, On the Crunchy Side, Recipes. Bookmark the permalink.

4 Responses to grain-free raisin breakfast cookies

  1. Sarah says:

    Yet another variation – garbanzo flour instead of almond (using what I had) and they turned out great! Actually I like them better – a little less sweet and less moist.

  2. jacquie says:

    is there a way to leave out the honey to keep the glysemic low? This looks wonderful

    • Abby says:

      The cookies are naturally somewhat sweet with the apples and raisins, so I’m sure you could reduce the amount of honey. I haven’t tried it, but I would guess that replacing the honey with an extra apple would work!

Leave a Reply

Your email address will not be published. Required fields are marked *