These are breakfast cookies because they aren’t your normal cookie texture.  They are made healthier and roasting the strawberries and rhubarb brings out their flavors. These would be fantastic to serve at a brunch.

2 cups fresh strawberries (sliced)
2 Large stalks of rhubarb (sliced)
2 tablespoons maple syrup
1 cup coconut flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons shredded coconut
2 Medium ripe bananas
1/4 cup coconut oil (melted)
2 Large eggs
1/2 teaspoon vanilla extract
1/4 cup almond milk

Preheat oven to 400 F.

Toss the strawberries & rhubarb in the maple syrup and spread into a single layer on a baking sheet lined with aluminum foil. Roast for 20 minutes until soft & juicy. Let cool for 5-10 minutes.

Meanwhile, mix all of the dry ingredients together in a medium bowl and set aside.

In a mixing bowl mix the bananas and coconut oil until smooth & creamy. Add the eggs, vanilla & almond milk and combine. Finally, add the dry mixture and mix until just combined and then stir in the roasted strawberry rhubarb mixture.

Drop small spoonfuls of batter onto greased cookie sheets. Flatten gently so they aren’t too thick. Bake at 350 F 20-25 minutes until nicely browned.


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