Breakfast Cookie (Dairy free, grain free, sugar free)

I'm the hugest fan of a good high energy, high fiber, high protein breakfast cookie (or snack really!). I've tried out a few recipes but need to stick to something that's grain free (and I didn't want all the sugar either). 

I found this recipe and fell in love. I made a couple of changes to make it 100% what I want and make a batch almost every week (and freeze to have them ready for when I need them too). 

I hope you love it as much as I do! 

Ingredients

• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1/2 cup blanched almond flour ( or 1/2 cup quinoa flour)
• 3 bananas 
• 1/2 apple sauce (if you want it just a touch sweeter add 4 tablespoons maple syrup)
• 1 cup peanut butter 
• 1/2 cup pecans (or nut of your choice)
• 1/2 pumpkin seeds (or pine nuts!)
• 1 cup shredded coconut
• 1/2-1 cup dried fruit (raisins, dried cranberries or other dried fruit – I LOVE apricots so I use those)
• 3 tsp baking powder

Instructions

1. Preheat the oven to 350
2. In your Kitchen Aid mix all the dry ingredients EXCEPT baking soda 
3. Add bananas
4. Add apple sauce 
5. Add peanut butter and coconut 
6. Add baking soda
7. Add dried fruit 
8. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs non-stick baking sheet (They don’t flatten out so make them about the size you want).
9. Bake at 350 for 15 minutes. DON'T over bake them. They will become a bit dry so watch out for that! 

Enjoy! 

Adapted from here.