Sarah will be so proud, I attempted my first gluten-free baking project! I have become obsessed with these gluten free breakfast cookies from a local bakery, but they are so expensive! One quick trip to the bulk aisle of a grocery store got me all my ingredients for less than the cost of 5 cookies! These little guys are super healthy, and really quite delicious! Not your typical super-sweet cookie, but adding honey and dried fruit definitely makes it naturally tasty. They are the perfect breakfast to bring with me to school- I will definitely be making them again! I tried two different variations on the base-recipe; feel free to experiment! This is a variation on a recipe by Tasty-Yummies, enjoy!
- 2 cups rolled oats
- ¼ cup oat flour (I just ground up some rolled oats in my coffee grinder!)
- 1 cup unsweetened coconut flakes
- 2 tbsps. Ground flaxseeds
- ½ cup almonds, coarsely chopped
- 2 bananas, mashed
- 2 tbsps honey
- 1 egg
- ¼ cup melted coconut oil
- 1 tsp vanilla
+ extra ingredients! I added a handful of blueberries to half the batter- chopped dates, raisins, and a dash of cinnamon to the other half! Yumm
Preheat oven to 350. Mix dry ingredients, then add bananas, honey, egg, coconut oil, vanilla, and your extra ingredients to the batter. Mix thoroughly, then shape cookies into a mound-shape with the palm of your hand (Vary the size depending on your morning appetite!). Place on a greased cookie sheet, and bake for 20 minutes, or until golden.