Gluten Free Ultimate Breakfast Cookies
Try this Gluten Free Ultimate Breakfast Cookies recipe, or contribute your own.
Try this Gluten Free Ultimate Breakfast Cookies recipe, or contribute your own.
- 2 eggs
- 1 cup almond flour
- 1 tsp cinnamon
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 cup oat flour
- 1/4 cup maple syrup
- 1 ripe banana
- 1/4 cup natural peanut butter
- 1/4 cup coconut oil (melted at room temp)
- 1/2 cup raisins (i like thompson raisins)
- 3/4 cup grated carrot
- 1/2 cup grated apple
- 1/4 unsweetened shredded coconut
- 1 3/4 cups old fashion oats
- Carbohydrate 366.395452199072 g
- Cholesterol 257.091666660039 mg
- Fat 198.064895903371 g
- Fiber 61.318737779263 g
- Protein 111.088119209255 g
- Saturated Fat 74.541796536461 g
- Serving Size 1 1 recipe (1340g)
- Sodium 1522.21329453503 mg
- Sugar 305.076714419809 g
- Trans Fat 14.7888846826744 g
- Calories 3575 calories
Step-by-step
- 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!).
Gluten-Free Ultimate Breakfast Cookies: A Busy Mom's Secret Weapon
Mornings in our house are… chaotic, to say the least. Between getting everyone ready for school, packing lunches, and making sure everyone has their homework, breakfast often gets squeezed out. Or, worse, it turns into a battle of wills over sugary cereals and processed snacks. That’s where these Gluten-Free Ultimate Breakfast Cookies come in. They're not just delicious; they're my secret weapon for a quick, healthy, and surprisingly satisfying breakfast that even my picky eaters love.
The recipe itself is incredibly versatile. I've adapted it over time, adding or substituting ingredients based on what I have on hand. Sometimes I use dried cranberries instead of raisins, or swap the apple for some chopped pears. The beauty is in its flexibility. It's a perfect way to sneak in extra fruits and vegetables, ensuring my family gets a good dose of nutrients before heading out the door. The added bonus? They’re surprisingly easy to make ahead of time. I often bake a big batch on the weekend and store them in an airtight container. Grab-and-go breakfast is now a reality!
Why I Love This Recipe:
1. Gluten-Free Goodness: With my youngest having some sensitivities, finding gluten-free options that are both tasty and nutritious is crucial. These cookies fit the bill perfectly. They're naturally gluten-free, thanks to the use of almond flour and oat flour.
2. Packed with Nutrients: These aren’t your average cookies. They're bursting with healthy ingredients like oats, banana, applesauce, and carrots, providing fiber, vitamins, and minerals to fuel my family's busy days. The addition of nuts and seeds (feel free to experiment!) can further boost the nutritional profile.
3. Time-Saving Magic: Let’s be honest, mornings are crazy. These cookies are a lifesaver. The prep time is minimal, and they bake quickly. Plus, they're perfect for meal prepping. I make a large batch once a week and it eliminates the morning breakfast rush significantly.
4. Kid-Approved Taste: The combination of sweet and wholesome makes these cookies irresistible to even the pickiest eaters in my family. They're naturally sweetened with maple syrup and banana, which provides the right amount of sweetness without the refined sugar crash.
5. Customizable Creation: Feel free to get creative with this recipe! Experiment with different nuts, dried fruits, and spices. Add chocolate chips, chopped nuts, or even a sprinkle of seeds for added texture and flavor. The possibilities are endless.
Beyond Breakfast:
These cookies aren’t just limited to breakfast. They’re the perfect afternoon snack to keep energy levels up, a sweet treat after school, or even a healthy dessert option. Their versatility makes them a staple in our household, appearing on our table for various occasions. Whether it's a quick breakfast on a hectic weekday or a healthy snack to take on a field trip, these cookies have quickly become a favorite in our home.
Tips and Tricks for Success:
- Ripe Bananas are Key: The riper the bananas, the sweeter and more flavorful your cookies will be.
- Don't Overmix the Batter: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Baking Time May Vary: Keep an eye on your cookies while they’re baking, as oven temperatures can vary.
- Storage is Simple: Store the cookies in an airtight container at room temperature for up to 3-5 days.
These Gluten-Free Ultimate Breakfast Cookies are more than just a recipe; they're a solution to the morning madness and a delicious, nutritious way to start the day. Give them a try, and I’m confident they'll become a breakfast staple in your home, too.
