Refined Sugar-Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Course Breakfast
Cuisine American
Keyword breakfast cookie
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 8servings
Calories 166kcal
Author Renee
Ingredients
1cupstrawberriespureed
1/2cupcoconut flour
1/4cuptapioca flour
1/4cupwhite rice flour
2eggslightly beaten
1/2cupalmond flour
1cupcoconutshredded
3tspvanilla extract
2tspbaking powderaluminum free
1/3 cupstrawberrieschopped
Instructions
Preheat oven to 350 degrees F.
Combine everything EXCEPT the chopped strawberries in a medium mixing bowl.
Fold in the chopped strawberries.
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.
Bake at 350 for 15 minutes.
Notes
Grain-free version - use ¼ cup blanched almond flour or another ¼ cup tapioca flour instead of white rice flour.Egg-free version - use ½ cup applesauce, banana, or egg replacer.Nut-free version - use ground sunflower seeds instead of almond flour.