You might’ve just read that recipe title and thought there’s no way these cookies are going to be good. Gluten free and vegan?! But let me assure you, these cookies are a cross between an oatmeal cookie and muffin top. And, they’re a hit at get-togethers … plus, I’m going to bet they would be kid-approved, too!
I have always confessed that I am not a gifted baker. I can’t make a good ol’ batch of chocolate chip cookies to save my life, which is probably a blessing in disguise since I would be tempted to eat them all!
That said, I have managed to pull off quite a few banana breads in my day since I always seem to have overripe bananas laying around. Is it just me?
The last time I had brown, speckled bananas on hand, I wanted to try something different. I came across this recipe for breakfast cookies by Minimalist Baker and was instantly salivating! I have been wanting to practice my gluten-free, vegan baking skills and knew that I could rely on Dana’s delicious and simple recipe to help guide the way.
Using her recipe for gluten free vegan oatmeal cookies as a guide, I put my own spin on it by changing up some of the ingredients and adding goji berries (for a boost of superfood power) and raisins! I also used coconut sugar, which has been my sugar of choice lately, especially when I want to create that brown sugar depth of flavor.
So WHY is it acceptable to eat these oatmeal cookies for breakfast?
Because they are filled with SO many nutritious ingredients! The ripe bananas help add sweetness and moisture, the almond butter and walnuts gives a dose of healthy fats, flaxseed and oatmeal provides fiber to help promote healthy digestion, and goji berries add a delicious superfood twist!Print
You might’ve just read that recipe title and thought there’s no way these cookies are going to be good. Gluten free and vegan?! But let me assure you, these cookies are a cross between an oatmeal cookie and muffin top.
- 2 flax eggs (2 Tablespoons ground flax seed + 5 Tablespoons water)
- 2 ripe bananas
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1 cup almond flour
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup walnuts
- 1/2 cup raisins
- Preheat oven to 350 degrees.
- In a small bowl, mix together ground flax seed and water. Set aside for about 5 minutes to let the flax seeds soak up the moisture.
- In a large mixing bowl, mash the bananas. Add the coconut oil and almond butter and stir to combine. Add the rest of the ingredients (except for the walnuts and dried fruit) and mix well. Add the walnuts and dried fruit and stir to evenly distribute.
- Spoon the cookie batter onto a parchment-lined baking sheet. Aim to make the cookies as even in size in possible (you should get about 15).
- Bake in the oven for about 20 minutes, or until slightly golden brown.
- Let the cookies rest on the baking sheet for a few minutes to allow them to harden a bit. Transfer to a wire rack and allow them to cool completely. Store them in an airtight container for a few days. You could even freeze them for breakfast cookies on demand!
Keywords: gluten-free, breakfast, breakfast recipe, breakfast cookies, vegan, vegan recipe
*Adapted from Minimalist Baker’s Breakfast Cookie recipe.
These oatmeal breakfast cookies are basically like eating a healthy muffin/bowl of oatmeal without the creaminess in the morning. They would also be a delicious pre-workout snack or after-dinner treat!
If you make these Breakfast Cookies, let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing your recipe creations!