Cookies for breakfast? What more could a kid want.
These gluten free breakfast cookies are like having a bowl of porridge for breakfast (like my Banana Oatmeal Breakfast Squares!).
As a family we sit down and eat the most important meal of day. However these cookies will be perfect come ski season. Pack these in the car with some cut up fruit and the kids will have a healthy breakfast on the way to the slopes!
- 2 medium ripe organic bananas
- 2 tbsp flaxseed + 5 tbsp water
- 1/2 cup natural, salted organic peanut butter (crunchy or smooth)
- 2 tbsp Nutiva Organic Coconut Oil, melted
- 1 tsp pure Simply Organic Vanilla Extract
- 3 tbsp maple syrup
- 1 1/2 cup gluten free rolled oats
- 1/2 cup oat flour
- 1/2 cup almond meal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 3 tbsp organic unsweetened shredded coconut
- 1/2 cup organic raisins
Preheat oven to 350 degrees.
In a large bowl combine flax seed and water and let rest for 5 minutes to achieve “eggy” texture.
Mash in the bananas until well combined, and then add peanut butter, baking powder, baking soda, melted coconut oil, maple syrup, salt, vanilla and stir.
Add oats, almond meal and oat flour and mix well.
Add raisins and coconut and stir until well combined. Refrigerate for 5 minutes to harden.
Drop cookies by spoonfuls on a parchment paper covered baking sheet. The cookies won’t expand much but try to keep them the same size so that they cook evenly.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let rest on baking sheet for a few minutes before transferring to a cooling rack.
After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time.
(adapted from The Minimalist Baker)