Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

• Produce

  • 1 cup Cranberries, fresh
  • 5 Dates

• Baking & Spices

  • 1 tsp Almond extract
  • 2 tsp Baking powder, aluminum free
  • 1 1/2 cups Tapioca flour

• Nuts & Seeds

  • 1/4 cup Coconut shreds
  • 1 cup Pecans
  • 1 cup Walnuts

• Dairy

  • 1/4 cup Butter

• Other

  • ⅓ cup grassfed collagen

Found on raisinggenerationnourished.com

Ingredients

• 1 cup pecans
• 1 cup walnuts (I like to use soaked/dehydrated walnuts and pecans for best digestion)
• 1½ cups tapioca flour
• ⅓ cup grassfed collagen
• ¼ cup coconut shreds
• 3 eggs (If you are egg free, 3 flax eggs plus 1 TB apple cider vinegar will work as a replacement here for the binding and rising - they wont puff up quite as much as the eggs but they still work well!)
• ¼ cup softened butter (If you are dairy free, use softened coconut oil
• 2 tsp aluminum free baking powder
• 1 tsp almond extract (vanilla extract works too)
• 5 dates, pitted (I get medjool dates from Costco)
• 1 cup fresh cranberries (I get mine at Costco)

Directions

• Pre-heat the oven to 350 degrees.
• Put the pecans and walnuts in your food processor and blend until made into a fine meal.
• Add the rest of the ingredients except the cranberries and blend to combine. It gets sticky, and you may have to scrape down the sides a couple times.
• Add the fresh cranberries and pulse/blend until the cranberries are the size pieces you want. You can alternatively chop them separately if you wish and fold them in, but I have found the food processor to do a fine job and its quick!
• Scoop the batter onto silpat or parchment paper lined baking sheets, flattening them out a bit to the size cookie you want - the cookies will puff up but dont spread out much as they bake. Bake the cookies at 350 degrees for 16 minutes. Let the cookies cool 5 minutes before handling.