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    Home » Breakfast

    Healthy Breakfast Cookies (Vegan, Gluten Free)

    Published: Jan 16, 2020 by Stephanie Leave a Comment

    This post may contain affiliate links. Please read full disclosure.

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    Breakfast Cookies that are simple to make in one bowl and healthy enough to start your day with. Flourless cookies loaded with oats, bananas, & nut butter. A great grab & go breakfast you'll feel good about eating. Gluten Free, Vegan, Healthy with no Added Refined Sugars.Breakfast Cookies on a white plate

     

    COOKIES FOR BREAKFAST....

    Okay Guys, I know you're probably thinking this has to be breaking all kinds of breakfast rules... but REALLY it's not!

    Especially since most of us have been told all our lives.... no cookies for breakfast or till after dinner. 

    But since they're loaded with oats, nut butter and bananas, it's really okay to substitute these for a your standard bowl of oatmeal or muffins.

    And for oats in a bowl or muffins we love these Chocolate Overnight Oats or Cranberry Orange Muffins are some of our favorites for breakfast!

    INGREDIENTS NEEDED FOR THESE

    • Bananas
    • Rolled Oats
    • Almond Butter- or any other nut butter
    • Maple Syrup
    • Vanilla Extract
    • Cinnamon
    • Dark Chocolate Chips

     

    bananas, oats, almond butter, maple syrup, vanilla extract, cinnamon, chocolate chips.

     

    HOW TO MAKE THIS BREAKFAST COOKIES RECIPE

    Start by lining a large baking sheet with parchment paper and preheating the oven.

    Next mash the bananas in a mixing bowl with nut butter, maple syrup and vanilla extract.

    Stir in oats and cinnamon, and fold in chocolate chips last.

     

    breakfast cookies in a mixing bowl and chocolate chips being folded in.

     

    Scoop out equal portions and place on lined baking sheet.  Bake in preheated oven till set.

    I used this two tablespoon cookie scoop to make these.

     

    Breakfast cookies on lined baking sheet prior to being baked.

     

    Allow to cool about 10 minutes prior to removing from pan.

    STORING THESE BREAKFAST COOKIES

    You can store these in an airtight container on the counter for 1-2 days or the fridge for up to a week.

    For longer storage freeze in an airtight container for several months.

    RECIPE TIPS AND OPTIONAL ADD INS

    Cookies will not spread during baking so you don't necessarily need a lot of space between them.

    If you prefer flatter cookies you'll need to press them down prior to baking since they don't change their shape.

    I wet my hand slightly and just pressed down lightly and rounded these out prior to baking.

    You could make them smaller or larger depending on your preferences.

    Here are some optional add ins....

    • Chia Seeds
    • Hemp Seeds
    • Any kind of nuts such as walnuts, pecans or almonds
    • Dried fruits

     

    breakfast cookies on wire cooling wrack

     

    OTHER HEALTHY COOKIE RECIPES

    Coconut Flour Chocolate Chip Cookies (Paleo, GF, DF)

    Chocolate Coconut Flour Cookies (Low Carb & Paleo)

    Chocolate Oatmeal No Bake Cookies (Vegan, Gluten Free)

     

     

     

    AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..

    I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

     

     

     

    Until next time-xoxo

     

     

     

    Stephanie

     

     

     

     

     

    Breakfast Cookies on a white plate
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    Healthy Breakfast Cookies (Vegan, Gluten Free)

    These Healthy Breakfast cookies are chocked full of good for you ingredients and are super easy to make in one bowl.
    Course Breakfast
    Cuisine Gluten Free, vegan
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings 14 cookies
    Calories 100kcal
    Author Stephanie

    Ingredients

    • 2 ripe bananas
    • 2 ¼ cup GF rolled oats
    • ⅓ cup almond butter
    • 3 tbsp. maple syrup
    • 1 tsp. vanilla extract
    • 1 tsp. cinnamon
    • ½ cup dark chocolate chips

    Instructions

    • Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
    • In medium mixing bowl mash together bananas, almond butter, maple syrup and vanilla extract till combined.
    • Stir in oats and cinnamon till thoroughly combined.
    • Fold in chocolate chips and spoon on to lined baking sheet.
    • Bake in preheated oven 15-18 minutes.

    Notes

    Store in airtight container on counter for up to 2 days or fridge for up to a week.
    Freeze for longer storage.
     
     
     
     
     
     
     
     
     
     
     
    *Nutrition Disclaimer

    Nutrition

    Serving: 1cookie | Calories: 100kcal | Carbohydrates: 18.7g | Protein: 2.3g | Fat: 2.3g | Saturated Fat: 0.9g | Sodium: 1mg | Potassium: 121mg | Fiber: 1.9g | Sugar: 7.1g | Calcium: 12mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

     

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

    More about me →

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