Breakfast Cookies – Gluten free & dairy free
A quick, easy and delicious way to start your day. A one bowl recipe with bananas, gluten–free oats, honey and cocoa nibs! Good for the whole family!!!
I don’t know about you, but I’m all about the make-ahead breakfast for weekday mornings. I often wake up very early to either go to the gym or go swimming before work. This means I need something light but nutriscious that I can grab and eat quick with my morning coffee.
Breakfast cookies are certainly a great way to start the day! They are made with simple, whole ingredients. They are gluten-free, dairy-free and you can easily make them egg-free too, so they are great for many allergy needs. You can really add anything you like to them. I think coconut flakes would be delicious too. I added cocoa nibs to mine because I couldn’t resist. But fresh blueberries or raisins would be a great addition too. Oh and did I mention they are refined-sugar-free and full of fiber?
- 1 small banana
- 1/2 cup oat dust
- 1/2 cup rice flour
- 1 tsp baking powder
- 1/4 tsp Himalayan salt
- 1/2 tsp ground cinnamon
- 1/3 cup cocoa nibs
- 1-2 tbsp honey (or agave syrup for vegan option)
- 1 tbsp melted coconut oil
- 1 small egg
To make oat dust, place some gluten-free oats into a food processor and pulse until well, they turn into dust 😉
Remove the oats from the food processor and place banana, honey, melted coconut oil and egg. Process until creamy.
Add dry ingredients and pulse until combined.
Stir in cocoa nibs
Scoop out heaping tbsp of dough onto parchment paper and bake in pre-heated oven (180 C) for about 15 min.
Let the cookies cool down on a wire rack, then store them into your fridge for up to 1 week!