GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES

Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies image

Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.

Provided by Betty Crocker Kitchens

Time 1h10m

Yield 24

Number Of 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

Steps:

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
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.
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.
Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g