Gluten Free Banana Breakfast Cookies
By: Alysa Bajenaru
Posted on: June 20, 2013
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A few years ago I started making breakfast cookies. Most mornings I’m a grab-n-go kind of person, and who doesn’t like the idea of eating a cookie for breakfast? But then I went gluten-free, and my baking life came to a halt. I wasn’t a huge fan of baking to begin with (it’s so messy…and precise), and the extra challenge of baking without gluten just overwhelmed me.
But oh, how we missed our breakfast cookies. Looking back, my original recipe wasn’t all that healthy. I’m not sure why I added so much sugar. This time around, I really wanted to make a breakfast cookie with no added sugar, and only quality gluten-free ingredients.
I used ripe bananas and Van’s Honey Nut Crunch Cereal for a perfect blend of sweetness that doesn’t overwhelm. The cookies turned out almost like mini banana breads in texture, with a nice crunch from the almonds. You could add even more cereal and nuts for more crunch. These are perfect for a quick (and fun) breakfast option. My kids love them!
Ingredients2 ripe bananas, 1 egg, ½ cup natural almond butter, 2 tablespoons melted coconut oil, 1 teaspoon vanilla, 1 cup almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 cups Gluten Free Cereals - Honey Crunch, ¼ cup slivered almonds (or other nut of choice),
In a large mixing bowl, use electric mixer to blend all ingredients except cereal and nuts. Mix on high for 20-30 seconds.
Add cereal and nuts, stir by hand.
Drop ¼ cup spoonfuls of batter onto parchment-lined baking sheets. Bake at 350 for 17 minutes.
Store in airtight container. Makes 14 cookies.