Can I make these cookies gluten-free?

Absolutely! To make these breakfast cookies gluten-free, simply substitute regular rolled oats with certified gluten-free oats and replace almond flour with oat flour or coconut flour. Both options will maintain the intended texture and flavor while adhering to gluten-free diet requirements. Also, ensure that any additional ingredients you use are gluten-free to keep the recipe compliant.

How do I store breakfast cookies?

Store your breakfast cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a zip-lock bag or airtight container. They will last in the freezer for up to three months. Just reheat them gently in the oven or microwave for a warm treat later.

What can I substitute for mashed banana in the recipe?

If you don't have mashed bananas on hand, you can substitute it with an equal amount of unsweetened applesauce, which will provide a similar texture and moisture. Alternatively, try using pureed pumpkin or even yogurt for a unique flavor twist. Each substitution will add its own nuances but keep the cookies moist and enjoyable.

Are breakfast cookies healthy?

Yes, breakfast cookies can be a healthy option when made with nutritious ingredients, as they are high in fiber from the oats and healthy fats from almond flour and nuts. Using natural sweeteners like honey or maple syrup enhances their nutritional profile while still providing a satisfying sweetness. Enjoy them as a balanced breakfast choice or a wholesome snack.

Can I add protein powder to the recipe?

Certainly! Adding protein powder can enhance the nutritional value of your breakfast cookies. Just replace a portion of the almond flour with your favorite protein powder, adjusting the wet ingredients if necessary to maintain the desired cookie consistency. This can help create a more filling snack that keeps you energized throughout the day.

Breakfast Cookies: Delicious and Healthy Recipe

Ingredients

Scale

1 cup rolled oats
1/2 cup almond flour
1/4 cup honey or maple syrup
1/2 cup mashed banana or applesauce
1/2 cup chopped nuts or seeds
1/2 cup chocolate chips (optional)
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine rolled oats, almond flour, baking powder, cinnamon, and a pinch of salt.
In another bowl, mix together the mashed banana, honey, and vanilla extract until well-blended. Pour this mixture into the dry ingredients and stir until fully combined.
Fold in your choice of chopped nuts or seeds and chocolate chips.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until golden brown. Let cool before serving.

Notes

For a nut-free version, substitute almond flour with oat flour or coconut flour. Customize with spices or dried fruit for added flavor.

Author: Robert Thompson
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: Healthy
Diet: Gluten-Free, Vegan

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg