Monday, July 14, 2014

Breakfast Cookies {Gluten-Free}

These cookies! You MUST make these cookies! I'll be honest and confess that I cannot remember a gluten-free recipe that I've ever loved as much as this cookie. If I see a cookie recipe with no flour, no eggs, no sugar I immediately become skeptical. My typical go-to is full-fat, caramel drenched in chocolate,  or creaminess.  I've found the flavor and/or texture of gluten-free almost always a let down, there is something about full-fat creaminess that cannot be beat - if you have recipes that are guaranteed to please, feel free to post in the comments below. To waste my time and, more importantly the (expensive gluten-free) ingredients on something gluten-free, I rarely make the effort because my family doesn't have a sensitivity to gluten. However! I have converted ever since Shauna Niequist from the book Bread & Wine inspired me into making these hearty, breakfast-worthy gems. Everyone approved and you will, too!

The ingredients are pantry staples and you should have most on hand. My bananas came straight out of the freezer (which I freeze just like you see here!), I microwaved them in their peels on a plate for a minute, peeled, then tossed into a bowl for mashing with oil (olive, vegetable or coconut oil) and almond extract.
 Get the dry ingredients all stirred up in a bowl. Then combine the wet into the dry. Almost done.
 Preheat your oven, line a baking sheet with parchment, and get to plopping.
Big plops. I used a standard sized ice cream scoop. Then flatten each top a teeny bit. Bake for 14-16 minutes at 350º and you're about ready to have some healthy breakfast all week long! 
I ate two for breakfast with a couple cups of coffee and was full until lunch. Very satisfying and you feel super healthy eating them! No flour! No eggs! No....nothing. Well, there is something... grains, almonds, bananas, a little bit of sweet from the coconut, dark chocolate, and cherries. 
Tell me....What are your favorite gluten-free recipes?

Printable Recipe Here

Breakfast Cookies {Gluten-Free}
recipe adapted from Bread & Wine by Shauna Niequist

Note: Want to make it vegan? The whey protein powder and milk powder can be omitted.

3 large ripe bananas, can be defrosted from frozen
1/4 cup oil (coconut, vegetable, or olive)
1 teaspoon almond extract
2 cups rolled oats
2/3 cup almond meal
2 tablespoons whey protein powder
2 tablespoons milk powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup slivered almonds, toasted
1/4 cup dried cherries
1/4 cup dark chocolate chunks

Preheat oven to 350ºF.

Peel bananas into a medium-sized bowl and mash well. Stir in oil and almond extract. In a separate larger bowl, combine oats, almond meal, protein powder, milk powder, sea salt, cinnamon, baking powder, shredded coconut, almonds, cherries and chocolate. Using a spatula, fold banana mixture into the dry ingredients. Mix well. Using an ice cream scoop, plop 2-3 tablespoon-sized balls onto a parchment paper-lined baking sheet. Flatten tops slightly. Bake for 14 to 16 minutes or until slightly golden around the edges. Remove from oven, cool slightly, and move to a wire rack to finish cooling. Store on the counter for a couple days, but then move to the fridge to retain freshness. Keeps for 4-5 days. Can be frozen for up to 6 months. 

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