Hearty Breakfast Cookies
Written by: Sophia Schweiger
The perfect on-the-go breakfast inspired by a coffee shop I used to work at! This recipe is packed with protein, fiber, and many other nutrients to provide energy and satisfaction. The recipe utilizes only clean ingredients, it is refined-sugar free, as well as gluten free and vegan. It is also very customizable, so you can utilize whatever ingredients you have available in your pantry.
Prep time: 10 minutes
Bake time: 15-18 minutes
Total time: 25-28 minutes
Yield: 8-10 cookies
Ingredients:
- 2 cups GF old fashioned oats (can sub for regular oats)*
- ¾ cup almond flour
- 1 ripe banana, mashed
- ⅓ cup maple syrup (can sub for honey)
- ⅓ cup nut butter of choice (I prefer a mix of peanut and almond butter)
- ⅓ cup apple sauce
- ¾ - 1 cup nuts/seeds of choice (I prefer peanuts, pumpkin seeds, and sunflower seeds)
- ¾ - 1 cup dried fruit of choice (I prefer golden raisins or tart cherries)
Instructions:
- Preheat oven to 350°F, and line a cookie sheet with parchment paper
- Combine the mashed banana, maple syrup, nut butter, and apple sauce into a medium bowl until combined. Then mix in oats and almond flour until combined. Finally, fold in nuts/seeds and dried fruit until you have a thick dough.
- Using a ½ cup measuring cup, scoop your dough onto a cookie sheet with only a bit of space in between (these cookies do not spread since they have no leavening agents).
- Bake for 15-18 minutes until they are slightly firm to the touch and golden brown on the bottom.
- Let cool for 15-20 minutes, and enjoy! (see notes for storage)*
Notes:
- If the batter is too thin, let it sit for about 5 minutes to allow the oats to soak up some of the liquid. If it is still too thick (the dough does not hold its shape when scooped out onto the cookie sheet), then add oats, about a couple tablespoons at a time until it thickens up.
- The cookies can be stored for up to a week in the fridge, or they can be stored in the freezer for up to 3 months.
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