Carrageenan Free Pear & Cardamom Breakfast Cookies
Total time34 min
Prep time15 min
Cook time14 min
4.7(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cookies
- 1 ½ cups rolled oats
- ¾ cup almond flour
- 1 tsp ground cardamom
- ½ tsp ceylon cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup pure maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 medium ripe pear, peeled and finely diced (about ¾ cup)
- ¼ cup blueberries, fresh or frozen (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rolled oats, almond flour, cardamom, Ceylon cinnamon, baking soda, and salt until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!