These breakfast cookies are perfect for those busy mornings when you need some sustenance as you run out the door. Gluten-free, dairy-free & peanut-free.
Breakfast cookies. What a genius idea! I mean who can turn down a cookie for breakfast?
I’ve been meaning to develop a breakfast cookie recipe for quite some time now, but perhaps because I’m such a good breakfast eater as it is (so many delicious options!), I just haven’t fit it in!
However, I’m so glad I finally did. Because while my kids love it when I make French toast or pancakes, and I myself love to linger over a bowl of steel cut oats, muesli, or granola, there are plenty of mornings where there is definitely no lingering! And on those mornings, these cookies are perfect.
These cookies have also been great for my husband, who usually runs out the door with just his Earl Grey tea. (Unless I have a smoothie or breakfast sandwich ready to go for him…which is not usually the case!)These breakfast cookies will have your family skipping out the door all the way until snack time! Click To Tweet
What makes them healthy enough for breakfast?
These breakfast cookies are made with half oats and half almond flour as the base. The oats provide whole grains and fiber while the almond flour provides protein and healthy fat. Since they are naturally sweetened with only bananas and molasses these cookies are also low in sugar.
While they are mighty on their own, you can make these cookies an even more complete breakfast by pairing them with a latte and a piece of fruit or a smoothie. (You could of course, also eat them as a snack…which is hard not to do if they are sitting out on your counter, just saying.)
(You could of course, also eat them as a snack…which is hard not to do if they are sitting out on your counter, just saying.)
Don’t fear the fat!
Yes, these cookies are high in fat. But it’s ok! It’s good fat from almonds and coconuts. Adding healthy fat to your diet has so many benefits, including stabilizing your blood sugars, helping you absorb fat soluble vitamins, improving your cholesterol profile, and leaving you satisfied…which will make you less likely to overeat. So don’t fear the fat, enjoy it!
- 2 cups old-fashioned oats (gluten-free if needed)
- 2 cups almond flour
- ½ cup unsweetened, shredded coconut flakes
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large, ripe bananas (1 cup mashed; so about 3 small bananas)
- 3 tablespoons coconut oil, melted
- 2 large eggs
- 3 tablespoons blackstrap molasses
- ⅓ cup chocolate chunks (dairy-free if needed)
- Preheat oven to 350 degrees F.
- Line 3 baking sheets with reusable baking mats or parchment paper.
- In a large bowl, whisk together oats, almond flour, shredded coconut, ginger, cinnamon, baking powder, and salt.
- In another large bowl, mash the bananas with a fork (should be about 1 cup, if not, add a little more). Then add the melted coconut oil, eggs, and molasses. Whisk together and then add the dry ingredients. Stir until just well mixed.
- Scoop batter, about 2 heaping tablespoons per cookie, using 2 spoons or a small ice cream scooper. Place onto lined baking sheets, spacing 1-2 inches apart, and flattening slightly with your hand or a fork. Press a chocolate chunk (or 2) into the middle of each.
- Bake for 11-14 minutes, or until bottoms start to brown and tops are set. Transfer to a wire rack and let cool slightly. Enjoy!