Low Iodine Vanilla Pear Breakfast Cookies
Total time34 min
Prep time15 min
Cook time14 min
4.5(28)
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Learn more →Ingredients
12 servings
- 1 ½ cups rolled oats
- ½ cup oat flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground ceylon cinnamon
- ⅓ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 medium ripe pear, peeled, cored, and finely diced (about ¾ cup)
- 2 tbsp pure maple syrup
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, oat flour, baking soda, salt, and ground Ceylon cinnamon until evenly combined.
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