Spiced Granola Breakfast Cookies are gluten-free, deliciously spiced and crisped to perfection. Imagine your favorite bowl of granola in cookie form.
Preheat the oven to 375°F, and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, use a large fork to blend the egg whites with the sugar, honey, vanilla, spices and salt.
Once everything is well blended, fold in the oats, coconut, raisins and almond meal.
Use an approximately 2-inch cookie/ice cream scoop (or about 3 tablespoons), to shape the "batter" into balls, placing them on the parchment-lined baking sheet as you go. (They won't spread, but still leave at least an inch or so between each one.)
Bake in the preheated 375°F oven until they are golden brown, about 18 minutes.
Let the cookies cool on the baking sheet for at least 15 minutes before serving.
These cookies are best served as close to baking time as possible because they're deliciously crunchy right out of the oven. They are still good later, but will become softer.
To make sure this one is gluten-free, make sure the oats say "gluten-free" on the package.