With National Pineapple Upside-Down Cake day being April 20th I wanted to come up with a healthy alternative to the delicious cake. These cookies are not only quick and simple to make they are delicious and healthy! They are great for breakfast, snack, dessert, or anytime!
Pineapple Upside-Down Cookies
makes 16 cookies
2 1/4c rolled oats, gluten-free or regular
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp vanilla
1/2c crushed pineapple packed, drained*
1/4c pineapple juice
2 TBSP agave (used an Amber Agave)
1/4c dried tart cherries, rough chopped
*I tried to use fresh pineapple and it does work but I found that canned (in juice not syrup) worked better as I got a more consistent result and stronger pineapple flavor. When draining pineapple reserve juice as you can use it for the 1/4c pineapple juice.
Preheat oven to 350. In a food processor or blender add oats, baking soda, salt, vanilla, pineapple, pineapple juice, and agave process until just combine and oats are chopped but not mush. Stir in dried cherries. Drop spoonfuls onto a non stick cookie sheet and bake 12 minutes at 350. Remove from oven and let cool a couple of minutes before placing on a baking rack to cool. Enjoy!
