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!
Gluten Free Oatmeal Chocolate Chip Breakfast Cookies
Ingredients
- 2 very ripe bananas
- 2 tablespoons ground flax seeds
- 1 tablespoon chia seeds
- 1/2 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 1/2 cup gluten-free rolled oats
- 1/2 cup oat flour, GF oats ground in your blender or food processor
- 1/2 cup almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of sea salt
- 3 tablespoons of finely chopped pecans
- 1/2 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.
