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Coconut Oat Breakfast Cookies {gluten-free, date-sweetened}

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January is National Oatmeal Month, and I’m slipping in a recipe featuring this powerhouse ingredient before the month passes us by!

Nature’s Path sent me some of their instant oatmeal packets to try, and – although they were all delicious – I was especially excited about this new-to-me product called Qi’a™. Qi’a™ is a superfood blend of gluten-free rolled oats, buckwheat groats, chia seeds, & hemp seeds, and the creamy coconut version is fantastic! The dried coconut lends a subtle natural sweetness without any added sugar, and I was inspired to use the oatmeal packets to make a healthy breakfast cookie. 

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In order to keep the cookies free of added sugar, I used date paste to sweeten the dough. If you’re unfamiliar with date paste, let this be the perfect opportunity to acquaint yourself with it! All you do is soak dates in boiling water, and then puree the mixture to form a paste-like consistency. You can smear it on toast or waffles, dollop in on top of oatmeal, sub it in for the jam/jelly in a PB&J, or – as I did here – use it to add natural sweetness to baked goods.

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I used coconut oil and added in extra flaked coconut (unsweetened, of course!) for an unapologetically coconutty flavor. The cookies are easy, healthy, hearty, tasty, and portable, which is exactly what you want for your morning meal if you’re on-the-go (or just busy with little ones!).

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Jack, who is almost 14 months (!!!!!), gobbled up the crumbled cookie I offered him, so they also get the toddler seal of approval.

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*I received free product in exchange for this review & recipe. All opinions are my own.

Coconut Oat Breakfast Cookies {gluten-free, date-sweetened}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients (12 cookies)

  • 6 individual packets Nature’s Path Qi’a™ Creamy Coconut Oatmeal
  • 1/2 cup unsweetened coconut flakes
  • 1/2 tsp baking powder
  • pinch of Kosher salt
  • 1/2 cup melted & cooled virgin coconut oil
  • 6 Tbsp date paste (you can sub in an equal amount of honey or pure maple syrup)
  • 2 large eggs, preferably organic

Date paste:

  • Place 10 large soft medjool dates in a bowl and add just enough boiling water to cover them. Let sit for at least 4 hours, or up to overnight. Pour the dates (and the remaining water) into a blender and blend until smooth. Store in the fridge.

Instructions

Preheat oven to 350°F and line a large baking sheet with a silicone baking mat or unbleached parchment paper.

In a large bowl, whisk together the oatmeal, coconut flakes, baking powder, and salt.

In a medium bowl, whisk together the melted & cooled coconut oil, date paste, and eggs.

Add wet ingredients to dry and stir until fully combined.

Using an ice cream scoop or a large spoon, scoop the dough out onto the prepared baking sheet. Gently press down on each cookie dough scoop to slightly flatten.

Bake for 12 minutes, or until the cookies are lightly golden brown around the edges. Cookies will still be very soft.

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

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Sparkling Grapefruit Cookies {Gluten-Free}

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Well, here I am posting a recipe before Christmas; a feat I quite honestly did not think I’d accomplish with a nearly three year old and a nearly three week old. I thought it was difficult taking care of an infant when we had Lily; but taking care of an infant and an active preschooler is immensely more challenging! Lily has been a great helper with Jack, but there’s obviously some inevitable jealousy. My sister-in-law has been staying with us for the past few weeks, and I’m not sure how I’m going to manage once she leaves and I have to do this solo during the day while John is at work! Fortunately, my mom is coming for a couple of weeks in the new year. I wish we had family who lived in Massachusetts, but these extended visits are the next best thing.

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I don’t have a cookie recipe (or recipes) that I make every year for the holiday season, but these soft, chewy, and partly sweet/partly tart cookies might just become an annual tradition. I love the subtle grapefruit tang, and the texture is really nice: soft with a sugary crust.

There’s only two tablespoons of honey in the entire batch, which leaves room for a sugar coating that sparkles. The almond flour renders the cookies gluten-free, which is a nice option to have on a cookie plate if any of your friends or family avoid gluten. The cookies are a cinch to toss together, and bake up in no time.

Sure, the holidays are about decadence and indulgence, but with these healthy cookies, you can actually feel good about having two. Or three. Or four.

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Sparkling Grapefruit Cookies {Gluten-Free}

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert gluten-free almonds cookies

Ingredients (12-14 cookies)

  • 2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 2 Tbsp honey (or maple syrup for a vegan version)
  • 1 Tbsp freshly grated grapefruit zest
  • 2 Tbsp freshly squeezed grapefruit juice
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice, for rolling

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, salt, and baking soda. Whisk, making sure to break up an clumps of flour.

In a small bowl, whisk together the melted coconut oil, honey, grapefruit zest, and grapefruit juice.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

Place dough in the refrigerator and chill for at least 1/2 hour, or until it firms up.

Scoop out 2 Tbsp portions, roll into balls using your palms, and then roll each ball in the granulated sugar.

Place cookie balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the balls of cookie dough so they form discs.

Bake for 10-12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

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