A few years ago I started making breakfast cookies. Most mornings I’m a grab-n-go kind of person, and who doesn’t like the idea of eating a cookie for breakfast? But then I went gluten-free, and my baking life came to a halt. I wasn’t a huge fan of baking to begin with (it’s so messy…and precise), and the extra challenge of baking without gluten just overwhelmed me.
But oh, how we missed our breakfast cookies. Looking back, my original recipe wasn’t all that healthy. I’m not sure why I added so much sugar. This time around, I really wanted to make a breakfast cookie with no added sugar, and only quality gluten-free ingredients.
I used ripe bananas and Van’s Honey Nut Crunch Cereal
for a perfect blend of sweetness that doesn’t overwhelm. The cookies turned out almost like mini banana breads in texture, with a nice crunch from the almonds. You could add even more cereal and nuts for more crunch. These are perfect for a quick (and fun) breakfast option. My kids love them!
Banana Breakfast Cookies
2 ripe bananas
1/2 cup natural almond butter
2 Tbsp. melted coconut oil
1 tsp. vanilla
1 cup almond flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 cups Van’s Honey Nut Crunch Cereal
1/4 cup slivered almonds (or other nut of choice)
In a large mixing bowl, use electric mixer to blend all ingredients except cereal and nuts. Mix on high for 20-30 seconds.
Add cereal and nuts, stir by hand.
Drop ¼ cup spoonfuls of batter onto parchment-lined baking sheets. Bake at 350 for 17 minutes.
Store in airtight container. Makes 14 cookies.
Alysa Bajenaru is a dietitian, personal trainer, crafter, cook, wife and mom. She has a passion for getting people back in the kitchen, and bringing families back to the dinner table. You can find her blogging at InspiredRD.com
or tweeting as @InspiredRD