Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies | Alison, Fabulously Flour Free

Weekday mornings are sometimes painful events. Especially Monday mornings, amiright? My kids are getting older and teen circadian rhythms encourage late nights…and late mornings. Sometimes I feel like I need to prod them with a pitchfork to get them downstairs and out the door so they make it to school on time.

But how awesome is it if the pitchfork is actually a chocolate chip cookie, loaded with healthy goodness, to get them started on their day? How awesome is it that after they leave for school, I get to pour myself a {giant} mug of coffee and have a cookie for breakfast myself? (I’ll give you a hint…it’s awesomesauce sprinkled with more awesome).

Recipes for breakfast cookies abound. It’s kind of a thing right now. This version, adapted from here,  is gluten-free, vegan, heart healthy blah blah blah….and DELICIOUS–because what’s the point of making something to eat if it’s not tasty?
Hope you have a super week!

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Gluten Free Oatmeal Chocolate Chip Breakfast Cookies

These oatmeal chocolate chip breakfast cookies are gluten-free, vegan, heart healthy - and most importantly, completely delicious.

Course: Breakfast

Cuisine: American

Keyword: breakfast cookies, gluten-free baking, gluten-free chocolate recipes, gluten-free cookies, oatmeal cookies

Author: A Girl Defloured

Ingredients

• 2 very ripe bananas
• 2 tablespoons ground flax seeds
• 1 tablespoon chia seeds
• ½ cup almond butter, chunky or smooth is fine
• 2 tablespoons melted coconut oil
• 1 teaspoon pure, gluten-free vanilla extract.
• 3 tablespoons pure maple syrup
• 1 ½ cup gluten-free rolled oats
• ½ cup oat flour, GF oats ground in your blender or food processor
• ½ cup almond meal
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• pinch of sea salt
• 3 tablespoons of finely chopped pecans
• ½ cup semi-sweet or dark chocolate chips or chunks

Instructions

• Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
• Mash the bananas with a fork in a small bowl and set aside.
• Place the flax seeds, along with 5 tablespoons of warm water in the bowl of your stand mixer fitted with the paddle attachment. Let it sit for 5 minutes to thicken.
• Add the bananas to the bowl, along with the chia seeds, almond butter, coconut oil, vanilla extract, and maple syrup. Beat until smooth.
• Add the oats, oat flour, almond meal, baking powder, baking soda and pecans and stir well. Add the chocolate chips and stir until evenly distributed.
• Cover bowl with plastic wrap and refrigerate for 30 minutes or until firm. Scoop dough out (1-2 tablespoons at a time) and place on prepared baking sheets about 2 inches apart. Wet a large spoon and using the back, flatten cookies slightly. Re-wet if cookies begin to stick to the spoon.
• Bake for 15-18 minutes, or until the cookies are lightly golden brown. Cool on the baking sheet for 5 minutes, then remove to a rack to cool completely. Seal in an airtight container to store at room temperature for a few days, or wrap well and freeze for up to 1 month.