Have you ever had those mornings when you have zero time to make breakfast, but you know you need to eat something and, since you’re trying to be somewhat healthy, don’t want to rely on the McDonald’s drive through for a greasy Bacon Egg & Cheese Biscuit?
Gluten-free breakfast cookies are the perfect solution to hectic mornings. Just whip up a batch of these tasty Gluten-Free Double Chocolate Chunk Oatmeal Breakfast Cookies on the weekend and then store in the freezer. Grab a few on your way out the door and breakfast is served.
Gluten Free Double Chocolate Chunk Oatmeal Breakfast Cookies
1-3/4 cups gluten-free oats (I like Bob’s Red Mill brand the best)
1/2 cup vanilla protein powder (I used Syntha-6 Vanilla Ice Cream)
1/4 cup coconut flour
2 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed banana (approximately 3 small)
1 tablespoon coconut oil (I get coconut oil super cheap on Amazon)
1 teaspoon vanilla
1/4 cup dark chocolate chips (or four squares dark chocolate bar, chopped)
1 – Preheat oven to 350 degrees.
2 – Using blender, grind 3/4 cup of the oats into flour. Combine with remaining 1 cup oats, protein powder, coconut flour, cocoa powder, salt and baking powder in a mixing bowl.
3 – Using blender, puree bananas. Add egg, coconut oil and vanilla to blender and pulse until mixed. (If the coconut oil is solid, warm for a few seconds until it is liquid.)
4 – Stir banana mixture into dry ingredients. Fold in chocolate pieces.
5 – Use a cookie scoop or tablespoon to scoop dough onto cookie sheet lined with parchment paper. Slightly flatten cookies since they will not spread.
6 – Bake 10-14 minutes or until set and slightly golden on bottom.
That’s it. Super simple breakfast cookies. (They also are totally amazing as a snack or healthy dessert.)
If you’re a breakfast cookie fan, be sure to try these Banana Oatmeal Dark Chocolate Chunk cookies.
Here’s to a healthy and delicious breakfast!
What’s your favorite grab-and-go breakfast option??
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