I’ve been enchanted by the idea of “breakfast cookies” for awhile now. I’ve seen them floating around Pinterest and have tried a few recipes over the past year or so. Breakfast cookies are genius for so many reasons! I love that they are a quick, nutritious snack I can give to my 4-year-old as we’re running out the door. I also love that I can make them ahead of time and keep them in the fridge or freezer. And let’s not forget the fact that these are a socially acceptable cookie to eat for breakfast!
These cookies are full of oats, dried cherries, and pecans. You can really add anything you like to them. I think coconut flakes would be delicious too. I added dark chocolate chips to mine because I couldn’t resist. The combination of dried tart cherries and chocolate is irresistible. A little chocolate for breakfast in pancakes, quick breads, or these cookies every once and awhile is a-ok in my book! Chocolate aside these cookies really are quite nutritious. They are refined-sugar-free and full of fiber and protein from ingredients like almond butter, buckwheat, and rolled oats. You can easily make these cookies egg-free, so they are great for many allergy needs.
I am currently 39 weeks pregnant! We are anxiously awaiting the arrival of baby boy #2. I can’t wait to meet him! I remember when I was nursing our first son, I was often ravenously hungry during late-night feedings. I never got overly hungry during pregnancy, but nursing was a different story! Back then I would reach for not-so-healthy packaged granola bars. These cookies (maybe without the chocolate for nursing/nighttime) are full of great ingredients for a nursing mama and would make an easy thing to grab when hunger hits. I’ll have to make a variation to keep in my freezer to have for those nights. I guess I better do that sooner rather than later because this baby could come anytime!
This Gluten-Free Vegan Cookie Crunch Cereal looks like another great way to eat cookies for breakfast!Print
- 2 medium ripe bananas
- 1 egg (or sub 1/4 cup applesauce or a flax egg for egg-free)
- 1/2 cup almond butter (or nut butter of choice)
- 3 tablespoons coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- 1/2 cup almond flour
- 1/2 cup buckwheat flour (from freshly ground buckwheat groats)
- 2 tablespoons whole psyllium husk (optional)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (less if you are using salted almond butter)
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup chopped pecans
- 1/4 cup dried tart cherries (or dried cranberries)
- 1/2 cup chocolate chips
- Preheat the oven to 350F.
- In the bowl of a stand or hand mixer, mash the bananas with a fork until smooth. Add the egg (or applesauce/flax egg), almond butter, coconut oil, maple syrup, and vanilla. Mix until evenly combined. You can do this by hand, but I find it is easier to incorporate the almond butter evenly with a mixer.
- Add the almond flour, buckwheat flour, psyllium husk, baking soda, baking powder, and salt. Mix until combined.
- Stir in the oats, pecans, dried cherries, and chocolate chips. Scoop 3 tablespoon sized mounds onto a baking sheet. Spread to flatten slightly before baking. Bake for 12-14 minutes until golden and set. Cool on the rack for a few minutes, then transfer to a rack to cool completely.
- Cookies can be kept in an airtight container in the refrigerator for a few days or frozen for a few weeks. Enjoy!