You are sitting on the beach when a magical genie appears and grants you one wish. What would you wish for? If you are silently wishing that cookies be included to the selection of breakfast food – save your wish.
I can help you with that.
These Non-Guilty Breakfast Cookies are seriously guilt-free… in addition to dairy-free, gluten-free, vegan, and vegetarian. Packed with protein, dried fruit, and fiber these cookies could seriously Ka-pow your regular breakfast traditions.
To make these breakfast wonders, start by mixing your gluten-free oats, unsweetened coconut flakes, salt, cinnamon, allspice, and almond flour in a bowl.
Mix, stir, incorporate – whatever word you want to use. Surprise pockets of salt in a cookie is not delicious… although pockets of cinnamon would be welcome at my house. Mix it. Mix it well.
Add your dried fruit. Dates, raisins, dried cranberries, dried apples, dried peaches… this is a all-dried-fruit-is-welcome-party. Just make sure the dried fruits do not “stick together.” If you want your cookies to be kinda naughty, add some healthy chocolate chips.
This is my favorite brand of chocolate chips.
Drop your three ripe bananas in a separate bowl. Make some mixer noise when you combine bananas, vanilla, and Earth Balance.
And finally, combine both bowls together.
Bake in the oven at 350 degrees for 8-10 minutes…. and smile, you can now enjoy a nice cookie for breakfast without the guilt.
Non-Guilty Breakfast Cookie
1 1/2 cups gluten-free oats
1 cup unsweetened coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond flour
1/2 cup nuts, finely chopped
1 cup dried fruit (I used dried raisins and cranberries)
3 ripe bananas, mashed
1/4 cup dairy-free, soy-free, gluten-free earth balance
1 teaspoon vanilla extract
chocolate chips (totally optional)
Preheat oven to 350 degrees.
In a large bowl, combine gluten-free oats, almond flour, chopped nuts and un-sweetened coconut flakes. Stir in allspice, cinnamon, and salt to the oat mixture. Add dried fruit and stir until well and evenly mixed. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combine
Drop cookie dough balls on a greased cookie sheet and bake 8-10 minutes or until edges are golden brown.