Refined Sugar-Free, Gluten Free, Dairy Free with Egg and Nut Free Options
Keyword breakfast cookie
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1/4cupwhite rice flour
2tspbaking powderaluminum free
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.
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.