Saturday, January 13, 2018

Gluten-Free Cinnamon Raisin Breakfast Cookies

The last batch of gluten-free apple breakfast cookies I baked were a huge hit in my house so I decided to stay on the same theme this week.  As I was in the store with my daughter we got thinking about raisins.  I have mentioned before that my two kiddos will pick out anything but bananas from baked goods.  I guess if they can see it, it's fair game to them.  We agreed that if she likes raisins for a snack they would taste great in a cookie too.

I added some ground flax seeds to these cookies for some added nutrition in addition to the Naturade pea protein powder which I also added last time.  Flax seeds are a great source of nutrition for young children in particular because they contain protein, fiber and other nutrients.  They also help with immunity and can be added to (or disguised in) almost any food.

Here is my recipe:
2 cups almond flour
1 egg
2 tablespoons coconut oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1 scoop Naturade pea protein powder
1/2 cup raisins
3 tablespoons So Delicious coconut milk yogurt unsweetened vanilla

This recipe makes 12 cookies (2 tablespoons per cookie).  I baked them for 15 min at 350 F.  My kids both tried a piece after they came out of the oven and, so far, no complaints! 

I hope you enjoyed this post!  Thanks for reading!

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