Spiced Pineapple Oat Cookies
These are healthy breakfast-to-go cookies - eating 3 is like eating a serving of fruity beautifully spiced oatmeal. Full of fiber, sugar-free, egg-free, dairy-free, gluten-free, yeast-free, and nut-free, they are good for people on special diets - including moderate candida diets.
grind 1/4 c golden flax seeds (or use 1/3 c pre-ground flax)
2 c large flake / old fashioned rolled oats (for gluten-free use gluten-free oats)
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/tsp-servings of stevia
*2 Tbsp xylitol -
OR honey, maple syrup, agave syrup, brown sugar... (don't add these if you can't eat sugar)
1 can crushed unsweetened pineapple w/ juice (540 ml, 19oz) (1 3/4 c)
1/4 - 1/3 c. melted butter or vegetable oil (coconut oil is very tasty)
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.