Breakfast Cookies – Gluten-Free and Naturally Sweetened

I have seen a multitude of “Breakfast Cookie” recipes floating around. At first, I was intrigued–a cookie? For breakfast? Yes, please! And I knew that my 6-year-old would jump for joy and sing me a song reminiscent of Bill Cosby’s chocolate cake tribute. But the first few recipes I tried were just, well, disappointing. They were all lacking something. I almost gave up on the idea of breakfast cookies altogether, but when I needed an easy make-ahead breakfast recipe this week and was out of some key ingredients to make the “usuals,” I got another breakfast cookie recipe out and decided to do some tweaking to see if I could make it more edible. The result was EXCELLENT (as in Slap-Yo’-Mama good!), and so I am sharing the recipe here.

One of the things that make those other breakfast cookie recipes so appealing, is also something that, in my opinion, makes them not worth eating. They are “no sugar,” meaning they don’t add any sweetener at all beyond bananas or applesauce. Unfortunately, they are bland, boring and just not that great. For those who like to eat something resembling the pulp from a paper plant, perhaps they are OK. But for those of us who want a cookie, and yes even a breakfast cookie, to taste like a COOKIE, they just don’t cut it.

Now, let me just say that my recipe is still “no sugar” in that it does not have any refined sugars or sweeteners in it. It does not yield a cloyingly sweet cookie, but it is sweet enough to be delicious, taste like an actual cookie, AND…yep, it is still totally good for you! So you can indulge in these little gems, and not feel one bit guilty about it.

A couple of notes: This recipe yields approximately 12-15 pretty good-sized cookies. The dough is pretty gooey, and you may think it won’t stick together enough to hold a cookie shape, but don’t worry. They do. I form them in my hand, round ’em, and flatten them right in my palm, and then slap ’em onto the baking stone. They don’t really expand or anything, so feel free to put them nice and close together so you can bake as many as possible at one time.

I am in love with my Pampered Chef stoneware for baking cookies and lots of other things, and these circles of yumminess come out so perfect when I bake them on my stoneware–they have a delectable crispiness on the bottoms and edges that make them SOOOOOOO stinking good. Normally, I like my cookies slightly underdone, but these are different. Let them get golden. Let them crisp up slightly, like leaves in autumn. And let them make your mouth happy. I know, I’m weird πŸ˜‰

Breakfast Cookies - Gluten-Free and Naturally Sweetened

Breakfast Cookies - Gluten-Free and Naturally Sweetened

Ingredients

  • 2 cups rolled oats*
  • 1 cup unsweetened shredded coconut
  • 1/4 cup almond meal
  • 1/4 cup flax meal
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup raisins (or sub another dried fruit)
  • 3 ripe bananas, mashed
  • 1/4 cup coconut oil
  • 2 Tablespoons raw honey, Agave or maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350.
  2. In a large bowl, combine rolled oats, coconut, almond meal, and flax meal. Stir in salt, cinnamon, and allspice. Add raisins and stir until evenly mixed. Make sure the raisins do not stick together in big clumps.
  3. In another bowl, combine mashed bananas, oil, honey, and vanilla. Pour wet ingredients over dry ingredients and stir until well combined.
  4. Form cookie shapes in your hands, and place on a cookie sheet (you can use parchment to help them release better), or on ungreased stoneware.
  5. Bake for about 20 minutes or until edges are golden.

Notes

*Be sure to use gluten-free oats to make this recipe gluten-free.

http://www.livethereallife.com/breakfast-cookies-gluten-free-and-naturally-sweetened/

These are a perfect make-ahead breakfast treat, and are even good for on-the-go breakfast-ing, as they aren’t too messy to eat in the car. They would even be good to pack and send with a child or spouse as a dessert treat for after lunch. But, I have to tell you, the crispiness of the edges diminishes once they have cooled and been stored. Still good, but in my opinion, they are best eaten warm from the oven…with a cup of coffee or a glass of milk (almond milk around here). Deelicious! πŸ™‚

I'd love to hear what you have to say!

About Susan Cunningham

Susan lives in Texas with her husband and son. She loves sharing about her faith in Jesus, writing, homeschooling her boy, natural living, eating real food, pursuing health and wellness, and teaching others about essential oils. She blogs about real life at www.livethereallife.com.

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