Healthy Oatmeal Almond Breakfast Cookie Recipe (Flourless/ Gluten Free and Vegan)
Like cookies? Like breakfast?
What about healthy cookies… for breakfast? Read on!
This recipe is naturally vegan, celiac approved, dairy-free, grain-free, and refined sugar free!
The Recipe
Time allotment
Prep Time: 15 minutes
Baking time: 12-13 minutes
Yield: ~20 healthy breakfast cookies
Cooking Utensils
One large bowl
Upright mixer - OR - handheld mixer
Measuring cups
Measuring spoons
Baking tray
Cooking spray/ parchment paper
Oven
Ingredients
3 overripe bananas (mashed up)
3/4 cup (~180g) nut butter
I used peanut butter
1 tbsp maple syrup
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1 1/4 (100g) cup rolled oats
If celiac, ensure oats say gluten-free certified!
3/4 cup (72g) almond flour
1 tsp salt
1/2 cup (~60g) cut-up dark chocolate pieces
I used half a bar
ADD-INS (pick 2-3): 1/4 cup sliced almonds, 1/4 cup dried cranberries, 1/4 cup sunflower seeds, 1/4 cup puffed quinoa, 1/4 cup crushed walnuts, 1/4 cup crushed pecans
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, mix together 3 overripe bananas (mashed up), 3/4 cup (~180g) nut butter, 1 tbsp maple syrup, 1 tsp cinnamon, and 1 tsp vanilla
Stir in until fully combined 1 1/4 cup (100g) rolled oats, 3/4 cup (72g) almond flour, 1 tsp salt, and 1 tsp baking soda
Fold in the 1/2 cup (~60g) cut-up dark chocolate pieces
Line a baking pan with either parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly on baking pan
Bake the cookies in the oven at 350°F (180°C) for 12-13 minutes
Allow the cookies to cool for a minimum of 15 minutes before breakfast munching… or don’t
Enjoy!
Thank you for reading this, lovely! Happy baking!
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