These ginger molasses breakfast cookies are perfect for those busy mornings when you need some sustenance as you run out the door. Gluten-free, dairy-free and peanut-free they are also allergy-friendly.
Perfect for Busy Mornings
Breakfast cookies. What a genius idea! I mean who can turn down a cookie for breakfast?
While my kids love it when I make egg sandwiches, dippy eggs, French toast, or pancakes, and I myself love to linger over a bowl of oatmeal, muesli, or granola, there are plenty of mornings when there is no time for lingering! And on those mornings, these ginger molasses breakfast cookies are perfect.
Energy Bar Alternative
If you want to mix up your energy bar intake, these make a fun alternative and are easy to pack in a purse or backpack for fueling up between meals. (If you are not a baker, I highly recommend no-bake energy snacks such as peanut butter balls, cocoa coconut bliss balls, and coconut cashew bliss balls.)
These breakfast cookies will have your family skipping out the door all the way until snack time! Click To Tweet
What Makes a Nourishing Cookie?
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. They are naturally sweetened with bananas, molasses, and maple syrup and lower in sugar than most cookies.
Make it a Complete Meal
While they are mighty on their own, you can make these cookies a more complete breakfast by pairing them with a latte or a glass of milk and some sliced fruit or fresh berries.
Don’t Fear the Fat!
Yes, these cookies are high in fat, but this is good! It’s plant-based 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.
Ginger Molasses Banana Breakfast Cookies
- 2 cups old-fashioned oats make sure certified gluten-free if needed
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut flakes
- 2 teaspoons ground ginger (less if you don't like a strong ginger taste)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large ripe bananas (the more spotty the better; about 1 cup mashed, so you may need 3 bananas if they are small)
- 1/2 cup coconut oil, melted
- 2 large eggs
- 2 tablespoons molasses
- 2 tablespoons pure maple syrup
- 1/3 cup dark chocolate chips or 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, molasses, and syrup. 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!