Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies

Cookies for breakfast? When they’re made with oats, flaxseed, pecans and dried cherries, it makes delicious sense. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 13, 2014

Ingredients

cups Rice Chex™ cereal

cup gluten-free old-fashioned oats

cup unsweetened coconut flakes

tablespoon ground flaxseed

1/4

teaspoon salt

3/4

cup chopped pecans

3/4

cup dried cherries

ripe bananas, mashed (about 1 1/3 cups)

tablespoons coconut oil, melted

1/4

cup honey

1/2

teaspoon gluten-free vanilla

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1

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2

Crush 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.
3

Place 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.
4

Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
To crush cereal, place in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).