Who doesn’t want a cookie (or cookies!) for breakfast? High five because these Gluten Free Breakfast Cookies are actually good for you! They’ve got all of your favorite oatmeal fixings plus a few other hearty ingredients to make a quick grab-and-go breakfast that’s filling and healthful too.
These cookies have been a few weeks in the making. I created a base recipe only to tinker with it again and again. They were pretty good the first time around (though a little dry), better the second (but lacked a little flavor) and, finally, a home run this last time! Thank the heavens for teachers and neighbors willing to take my perfectly edible recipe fails. I HATE to waste food and am glad I have folks eager to take the extra food off my hands!
Remember those awesome energy bites I made last month? What? No? Don’t worry, here’s the link. (Totally shameless I know.) Anyhow, when I was doing recipe research for those I couldn’t help but get frustrated as so many of the recipes out there are filled with junk. Sorry but it’s true. Apparently the same goes for breakfast cookies. Just because you put oatmeal in a cookie does not make it breakfast. Just saying. Loaded with sugar, refined flours, chocolate….that’s so NOT how I want to fuel myself or my kiddos. And for the record, I’m so not above eating a chocolate chip cookie or brownie with the end of my coffee in the morning but it’s only after I’ve eaten something hearty before like eggs or the like. I like to think of it as ba-ssert.
My goal was to make a cookie that tasted like a cookie but was full of good-for-you ingredients. If I do say so myself, mission accomplished. The only flour in these cookies (with the exception of ground up gf oats) is banana flour. Have you tried banana flour? While relatively new, I’m pretty sure it’s about to become the next craze in the gluten-free, Paleo world because it’s literally just ground bananas. Under ripe, green bananas are dried, ground and packaged. That’s it. Owned and operating out of Park City, I play tennis with one of the owners and am so happy to not only support them as they grow but share with you what I think is a pretty awesome product. You can learn more about banana flour here.
Let’s talk about how to enjoy the cookies. I prefer to nibble on one or two while I sip my morning cup of coffee or tea- depending on what I’m drinking. Paired with a bit of fresh fruit and I’ll call it good. If you’re a milk and cookies kind of gal, I’m pretty sure these would make great dunkers. My husband has taken to crumbling a few cookies into his plain Greek yogurt ala parfait while the dogs prefer to snatch them off the counter while no one is looking and eat as many as they can in a given amount of time. Um, yeah….
All said and done, these are a breakfast cookie you can feel good about eating first thing in the morning. Just don’t leave them out if you’ve got dogs- trust me.
- 1 ripe banana
- 5 medjool dates, pitted
- 1/4 cup almond butter
- 3 tablespoons honey
- 2 tablespoons melted coconut oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 3/4 cup gluten free oats
- 3 tablespoons banana flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoon hemp seeds
- 1/3 cup chopped pecans
- 1/3 cup dried cranberries
- 1 teaspoon lemon zest (optional)
- Preheat oven to 350F degrees.
- Place banana and pitted dates in the base of a food processor. Pulse until dates are broken up and smooth with the banana. Add almond butter, honey, coconut oil, egg, and vanilla extract. Blend until thorougly combined.
- Add oats, banana flour, salt, cinnamon, baking soda and baking powder. Pulse just until incorporated. Add hemp seeds, pecans and cranberries. Pulse until cranberries are slightly broken up and you have a cohesive batter.
- Spoon batter onto a prepared baking sheet (I use a baking mat) with a large tablespoon or small cookie scoop (my choice), leaving 1/2-inch space between cookies.
- Bake in preheated oven for 13-15 minutes until lightly brown on the bottom and puffy and golden on top. Let cool completely before storing in airtight container or freezing.