Whole foods. Quality ingredients. Moderation.
My food philosophy in a nut shell.
In high school I became a vegetarian for a few months making an exception only for bacon. In college I used to steal my roommates low fat cookies. Which very well might have been more so a case of the munchies and lack of funds than it was about the actual cookies. A few years ago I tried the Atkins diet for a day. Extra bacon and cheese but hold the bun please. I could feel my cholesterol rising with each bite. Last week I decided it might benefit me if I cut out gluten and dairy. No easy task I tell you. Especially since the first thing I do every morning is make either coffee or tea (heavy on the half and half) to go with my ritual piece of buttered toast. As you can see most of my attempts at the latest food trends don’t tend to last long.
There is a reason I eat everything in moderation.
I am so not that girl that cuts anything out of my diet. Unless it’s beets. But that’s because they taste like dirty feet.
Between friends, readers and clients so many are cutting things from their diet for one reason or another. Whether it’s allergies, sensitivities or wanting to lose a few pounds, I definitely understand cutting out foods that don’t make you feel good. Even more so, I fully stand behind eating foods that makes you feel good. For me that means everything in moderation. Because while a diet heavy in greens and lean proteins makes me run at my optimum, there is always a time and place for chocolate cake and crispy bacon. You can quote me on that.
With that being said, these cookies are a result of my two day attempt to cut out gluten and dairy last week. I was on the hunt for something interesting I could eat early in the morning that wouldn’t make me miss my buttered toast. As delicious as these were, I still missed my toast. I’m a creature of habit, what can I say? But, these are pretty darn great in their own right. They’d make a great breakfast on the go or a perfect mid afternoon pick me up with a mug of hot tea. I guess good things can come from my cooky albeit short-lived antics. Gluten free, dairy free, egg free and sugar free, these are best eaten right from the freezer. They’re perfect slathered with butter and served with a side of bacon. Kidding, folks, kidding.
Gluten free, dairy free, egg free and sugar free breakfast cookies. A perfect grab and go breakfast!
- 3/4 cup mashed banana
- 1/4 cup + 2 tablespoons almond butter
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 3/4 cup almond meal
- 1/4 cup oats
- 2 tablespoons flax meal
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup homemade granola (or your favorite store bought brand)
- Preheat oven to 350F degrees.
- In a large bowl mix bananas, almond butter, honey and vanilla together.
- Stir in almond meal, oats, flax meal, baking soda and salt.
- Fold in granola.
- Using a small cooking scoop, make 10 cookies on a baking sheet covered in either parchment paper or a nonstick baking mat. Bake for 20 minutes. Remove from oven and let cool on pan for 5 minutes longer. Transfer cookies to a cooling rack and cool completely before storing in either the fridge or freezer.
These have a soft texture and benefit from being stored in either the fridge or freezer.