Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
Updated Aug 13, 2014
Cookies for breakfast? When they’re made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.
Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
- Prep Time 25 min
- Total 1 hr 10 min
- Servings 24
- Ingredients 11
Ingredients
- 2 cups Rice Chex™ cereal
- 1 cup gluten-free old-fashioned oats
- 1 cup unsweetened coconut flakes
- 1 tablespoon ground flaxseed
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 3/4 cup dried cherries
- 3 ripe bananas, mashed (about 1 1/3 cups)
- 2 tablespoons coconut oil, melted
- 1/4 cup honey
- 1/2 teaspoon gluten-free vanilla
Instructions
-
Step1Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
-
Step2Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
-
Step3Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
-
Step4Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.
Nutrition
110
Calories
6g
Total Fat
1g
Protein
12g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 110
- Calories from Fat
- 60
- Total Fat
- 6g
- 9%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 45mg
- 2%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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