The good news is that these gluten free breakfast cookies will please you no matter your viewpoint. These cookies have barely enough sweetness to put them into the "cookie" category, but the sweetness comes from wholesome sources such as bananas, shredded coconut, honey and cranberries that will keep your tummy happy until lunch rolls around.
I, myself am not one to crave loads of sugar in the morning (don't worry, that definitely comes a few hours later right after lunch and lasts until, oh I don't know...bedtime?). If I eat something sugary first thing in the morning that's all I'll crave the rest of the day. Not sure why, but it happens every time like clockwork.....I eat a cinnamon roll for breakfast and by 10:30AM I'm dreaming of chocolate.
But these cookies fit the bill when it comes to my idea of a perfect breakfast. Good quality natural ingredients that are both tasty and filling (due to the protein and fiber content) are what separates these cookies from those that you are likely to find at the grocery store: cookies with 20+ ingredients, many of which you have no hope of being able to recognize much less pronounce.
Do you want one or all four in
The version below is gluten free, but if you wanted to add whole wheat flour in place of flaxmeal you certainly could. Just know that it negates the gluten free factor.
Along those same lines, you could also switch up a lot of the ingredients below......olive oil for coconut oil, raisins or dried blueberries for cranberries, pecans for almonds.....you name it, it could probably be done and turn out just as tasty.
Gluten Free Breakfast Cookies adapted from Kumquat
1 1/2 C gluten free rolled oats
1 C unsweetened coconut flakes
1 Tbsp golden flaxmeal
1/2 tsp salt
3/4 C slivered almonds
1/2 C dried cranberries
3 very ripe bananas, mashed
1/4 C coconut oil, warmed enough to be in liquid state
1 Tbsp honey
1 tsp almond extract
Preheat oven to 350 degrees. Prepare large pan by either greasing or lining with parchment paper.
Combine oats, coconut, flaxmeal, salt, almonds and cranberries in large bowl. Mix thoroughly.
Add mashed bananas, coconut oil, honey and almond extract. Stir to combine.
Place 2 Tbsp of batter onto prepared baking sheet and press flat to desired shape (cookies will not spread). Repeat until no batter remains. Bake for 22-25 minutes or until golden in color.
Perfectly golden edges...that's where
the flavor comes alive.
The coconut and almond flavors meld perfectly
with the cranberries in my humble opinion.
I'll give you one guess as to where
that one missing cookie went :)