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

Name: Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 24 servings
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

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

PREP TIME 25m	COOK TIME 45m	TOTAL TIME 1h10m
YIELD 24 servings

Instructions

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.

Breakfast & Brunch

A recipe from Betty Crocker

https://www.bettycrocker.com/recipes/gluten-free-banana-coconut-and-dried-cherry-breakfast-cookies/ac0edb5e-555d-440c-8f16-68c4569d2882