Strawberry Breakfast Cookie

by | 6:00 am | Breads and grains, Fertility diet recipes, Gluten Free | 1 comment

One of my favorite things about summer is berry picking! We live in a pretty perfect area for berry harvests as far as growing conditions go, and I take advantage of it! Especially because I love my strawberry breakfast cookies!

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Just about every month from June until September a new harvest arrives from June strawberries to late August and September raspberries. By the time fall arrives, I have a freezer full of various berries to last us through winter.

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Hopefully, we will start seeing strawberries pop up here soon, and besides freezer jam, dehydrating some, and freezing them for smoothies, I’m planning to make a few batches of these breakfast cookies. I took my original breakfast cookie recipe and made it fit the season! They turned out so great, and they individually wrap up for the freezer so good! Perfect pull out breakfast on the go.

Happy berry season to you!

Strawberry Breakfast Cookie :: Refined Sugar Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Author: Renee – www.naturalfertilityandwellness.com
Ingredients
  • • 1 cup pureed strawberries, plus 1/3 cup chopped strawberries (will need a little over a pound of strawberries)
  • • ½ cup coconut flour
  • • ¼ cup tapioca flour
  • • ¼ cup white rice flour (If you are grain free, use ¼ cup blanched almond flour or another ¼ cup tapioca flour)
  • • 2 eggs, lightly beaten (If you are egg free use ½ cup applesauce or banana to bind, or egg replacer)
  • • ½ cup crispy almonds, crushed (OR get blanched almonds to crush, OR use blanched almond flour. If you are nut free use crushed sunflower seeds)
  • • 1 cup shredded coconut
  • • 3 tsp vanilla extract
  • • 2 tsp aluminum free baking powder
Instructions
  1. Combine everything EXCEPT the chopped strawberries in a medium mixing bowl.
  2. Fold in the chopped strawberries.
  3. Make palm size balls (size of about a racquetball) and flatten into 1 inch discs on to a silpat lined baking sheet (or parchment paper lined). They don’t flatten out so make them about the size you want.
  4. Bake at 350 for 15 minutes.

Strawberry Breakfast Cookie :: Allergen Friendly :: Natural Fertility and Wellness

Need more recipes for strawberries?

Strawberries and cream sorbet

Dairy-free strawberry popsicles

Summer salad with strawberries

Gluten-free strawberry muffins

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