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Spicy Pineapple Oatmeal Breakfast Cookie




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


By Patty from Pattybakes



List of Ingredients




1/4 c freshly ground golden flax seeds (or 1/3 c flax meal)
2 c gluten-free rolled oats (if you aren't using oats yet, try rolled quinoa or amaranth instead)
2 - 3 tsp. ground cinnamon
1 tsp ginger
1/4 tsp. ground cloves
1/2 tsp. baking soda
1/4 - 1/2 tsp. sea salt
*4 - 6 packs stevia blend (*optional)
*2 Tbsp xylitol OR honey, maple syrup, agave syrup, brown sugar... (*optional)
1 can crushed unsweetened pineapple w/ juice (540 ml, 19oz) (1 3/4 c)
1/4 - 1/3 c. melted cf or vegetable oil


Recipe



Combine and allow batter to sit for at least and hour.

Drop cookie batter by the tablespoon onto a silicone-lined or parchment-lined cookie sheet.

Dip your spoon in a glass of hot water between cookies so that the batter doesn't stick to the spoon.

Your cookies can be close together, as they will barely spread.

Bake in a pre-heated oven at 350 for about 18 - 22 minutes.

They are ready when they are slightly brown on the bottoms.