Gluten-free breakfast cookies, vegan and sugar-free

gluten-free | vegan | sugar-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for gluten-free breakfast cookies

makes approx. 23 cookies

• 100 g pitted dates
• 50 g Ruut cassava flour
• 80 g fine gluten-free rolled oats
• 20 g coconut flour
• 1 tsp ground psyllium husk
• 60 g ground almonds
• 40 g ground cashews (or almonds)
• 1 large pinch of salt
• 1 ripe banana (approx. 100 g peeled)
• 1 tbsp apple purée (approx. 60 g)
• 1 tsp almond butter
• 1 tsp solid coconut oil

How to bake vegan and sugar-free breakfast cookies

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Pour boiling water over the dates and leave them to soak for approx. 10 minutes.
2. Mix the cassava flour, oats, coconut flour, ground nuts and salt in a separate bowl.
3. Drain the water from the dates and purée them together with the banana, apple purée, almond butter and coconut oil.
4. Add the dry ingredients and knead everything into a dough with your hands. Let the dough rest briefly so that the oats can swell a little.
5. Shape the dough into approx. 23 balls, place them on a baking tray lined with baking paper and flatten them slightly. Bake the cookies in a preheated oven at 180 °C (top and bottom heat) for approx. 20 minutes.
6. Leave to cool on a wire rack and enjoy.

Tip:

• The cookies are on the soft side, so not crunchy.
• They are wonderful in the afternoon as a little energy boost, or for breakfast – for example, when you're in a hurry.
• Stored in an airtight container, they will easily keep for 4-5 days.