GLUTEN-FREE CRANBERRY OAT BREAKFAST COOKIES

​Powerhouse Ingredients to start your day right! 

Each of the ingredients in the recipe offer a variety of whole foods based minerals, micronutrients, and macronutrients that will help your body function at its highest capacity. Check out just a sampling of the amazing ways in which these high energy, low-glycemic ingredients support your body’s systems:
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• Almond flour. This low-carb, gluten-free flour is an excellent source of potassium, which can help to regulate blood sugar.
• Coconut flour. Coconut flour is a great source of medium chain fatty acids, or MCFAs, a type of energy-boosting fat that can speed up your metabolism and stabilize your blood sugar levels.
• Rolled oats. Oats are the only source of a unique type of antioxidants called avenanthramides, which are believed to protect against heart disease. Purchase certified gluten free oats to ensure the oats did not become cross contaminated when grown and manufactured. Gluten-free oats are guaranteed to be grown on fields that aren’t used to grow gluten crops, shipped in gluten-free trucks and processed on gluten-free equipment.  Commercially sold oats can sometimes be contaminated with gluten if they are mixed with grains like wheat, barley and rye during the manufacturing process.
• Cranberries are an amazingly synergistic superfood, known to protect against cancer and a variety of infections.
• Maple syrup. Maple syrup is a mineral-loaded, all natural sweetener that provides 18% of the recommended daily value of zinc, which plays an important role in immune function. It offers so much more nutrition than refined, ‘empty calorie’ sweeteners like white sugar.
• Alternative options. Also listed are dairy free and egg free options.

Gluten-Free Cranberry Oat Breakfast Cookies (Makes 11-12 medium-sized cookies)
Dry Ingredients:
1 1/2 cups blanched almond flour
1/4 cup coconut flour
1/4 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
Pinch of salt
1 cup rolled gluten free oats
1/2 cup dried cranberries

Wet Ingredients:
1 egg
1/2 cup butter, melted
1/4 cup maple syrup
1/3 cup applesauce (the little single-serve kids’ applesauce cups are just the right size)
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º F and line two sheet pans with parchment paper.
2. Measure the dry ingredients into a medium-sized bowl and stir together with a large spoon, breaking up any flour or cranberry clumps as you go.
3. Whisk the egg, maple syrup, applesauce, and vanilla together in a small bowl with a fork.
4. Add the butter and applesauce mixture to the dry ingredients and stir until a you have a cohesive dough. It will be a bit sticky but will thicken as it sits and the coconut flour absorbs more liquid.
5. Scoop dough by the quarter-cupful onto prepared pans – 5-6 cookies per pan. These cookies don’t spread very much so press them down slightly with your fingertips (wetting your fingertips prior to touching the dough will make the process less messy).
6. Bake cookies for about 12 minutes, rotating pans front-to-back and putting the top pan on the bottom rack and vice versa halfway through. When done, cookies should feel just set in the middle and will have turned a light golden-brown.
7. Cool cookies for a few minutes on pan, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for three days or in the refrigerator for up to a week. You could also freeze the cookies and microwave them individually before eating. They will keep for two months in the freezer.

Recipe Notes:

• If you prefer, substitute any dried fruit for the cranberries. Raisins, minced dried apricots, and dried pineapple bits are all delicious.
• Use coconut oil instead of butter for dairy-free cookies.
• If you have an intolerance to eggs, you can substitute flax eggs for the eggs. 

​Flax Egg Recipe:

• 1 Tbsp ground flaxseed
• 2 ½ Tbsp water

 

1. Mix flaxseed and water together in a dish.  Let stand to thicken for about 5 minutes.
2. Recipe substitutes for one egg in your recipes 

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​Sources:

1. http://healthyeating.sfgate.com/benefits-blanched-almond-flour-2996.html
2. https://draxe.com/coconut-flour-nutrition/
3. https://authoritynutrition.com/foods/oats/
4. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145
5. http://www.purecanadamaple.com/benefits-of-maple-syrup/maple-syrup-nutrition/

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