May 29, 2014

Breakfast Cookies {gluten & dairy free, no added sugar}

My first experience with this cookie was from reading Bread and Wine.  Shauna Neiquest says she was inspired by this recipe for Nikki's Healthy Cookies.

Since then, I've seen variations in several places both in print and on the web.  If you haven't tried something like this lately, you need to whip it up.  Seriously good without the guilt.

Because the cookie is sweetened by bananas, it is not a sickly sweet cookie.  Just prepare your taste buds for something muffin-like instead of super sweet cookie.

Here's a general recipe but use what you have on hand:

2 cups oats (quick or old fashioned. If you are gluten sensitive, be sure your oats are GF.)
2/3 cup unsweetened coconut (use sweetened coconut if that's what you have)
2/3 cup almond meal (I've also used pecan meal.  Can omit this.)
1/2 t sea salt
2/3 cup chopped nuts (walnuts, pecans, almonds - what's in your pantry?)
2/3 cup dried fruit or chocolate chips (I've used raisins, currants, craisins, cherries, dates, white and dark chocolate chips)
3 ripe bananas, mashed (the riper, the sweeter! I've also used frozen bananas, about 1.5 cups)
1/4 cup melted coconut oil (or butter, if you're not dairy free)
1 t vanilla (or almond extract)

Often I will mix the dry ingredients at night then slop it all together in the morning just before baking at 350* for about 15 minutes, until edges are golden.  Smaller cookies will cook quicker.  I use an ice cream scoop and this makes about 16 giant cookies.  If you have 3 or more children, I promise you won't have any cookies by lunch time.


Try also:
Brookie (breakfast cookie) 
- Granola Bar Cookies

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