Make busy mornings a breeze with a batch of these chewy Gluten Free Breakfast cookies. They’re filled with veggies, nuts and fruit, and are sure to keep you going all morning long.
Like most people I’m sure, breakfast is my favourite meal of the day. Even when I’m rushing out the door on busy mornings I always make it a priority to either make a green smoothie or like today, have some pre-baked breakfast cookies that are ready to grab and go!
These cookies are loaded with plant based protein, fiber, healthy fats and a whole lot of yummy! They’re chewy, satisfying and will add just the right amount of sweetness to your morning. I like to think of them as a hybrid between banana bread and an oatmeal cookie, which to me are both totally breakfast foods.
The best part about these gluten free breakfast cookies is that you can switch up the toppings with any dried fruit or nut you like. Raisins aren’t your thing? No problem, opt for some dried cranberries or blueberries instead.
So when you’re doing your next weekly meal prep, add these breakfast cookies to the list so you’ll always have a healthy on-the-go breakfast or snack to feel good about.
- 1 ripe banana
- ¼ cup natural peanut butter
- ¼ cup coconut oil (melted at room temp)
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 eggs
- 1 tsp vanilla
- ½ cup raisins (I like Thompson Raisins)
- ¾ cup grated carrot
- ½ cup grated apple
- ¼ unsweetened shredded coconut
- 1 ¾ cups old fashion oats
- ½ cup oat flour
- 1 cup almond flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- Preheat oven to 350F.
- In a medium sized mixing bowl, mash up your banana and then mix in the remaining wet ingredients; peanut butter, coconut oil, applesauce, maple syrup, eggs and vanilla until well combined, then set aside.
- In a separate large bowl, combine all your dry ingredients; oats, oat flour, almond flour, shredded coconut, spices, salt, baking powder and baking soda.
- Next, combine the wet mixture with the dry ingredient bowl and mix with a wooden spoon or spatula until well combined.
- Fold in raisins, apple and carrot until equally combined.
- Line a large cookie sheet with parchment paper and spoon about 2 heaping tablespoons of batter onto the cookie sheet for each cookie.
- Bake for 25 minutes until bottoms are golden brown.
- Once out of the oven, allow them to sit on the cookie sheet for 5 minutes before transferring them to a cooling rack to fully cool and set.
- Enjoy straight away with a tall glass of homemade almond milk or store in an airtight container for 3-5 days (if they last that long before someone eats them all!).