Gluten Free Breakfast Cookies Recipe
Happy 2013! I hope your year is off to a good start. Personally, I have a very good feeling about this coming year and I look forward to seeing how it all unfolds.
The beginning of a year is typically the time for resolutions. Mine have been pretty much the same year after year so I have decided I am not really a resolution person. Don’t get me wrong, I am all about setting goals and working towards the achievement of those goals. But resolutions? Not so much.
The word “resolution” seems so absolute. You resolve to do something or stop doing something. And then if one does not achieve that absolute, one feels like a failure. So I take a different approach. I look at areas in my life I feel could use improvement and I strive to make changes towards the better. This way I set myself up to win, not lose. (And just for the record, I hate losing!)
Eating breakfast is an area in my life that could use a little improvement. I tend to hit the ground running, fueled with coffee and confidence. All starts out OK but then the crash comes; I feel tired and hungry and grumpy and I know it could have all been avoided if I had just eaten some breakfast!
In my effort to improve on this aspect of my life I decided to make things for breakfast that are simple to prepare and simple to consume; things that could be consumed either on the run or leisurely over a cup of coffee. I also decided to re-think my breakfast options; try to get good nutrition in ways that I find more acceptable in the morning. So of course I thought of cookies!
I like cookies. I like cookies for breakfast. In fact I would probably eat breakfast everyday if I could just have cookies. Well, now I can!
The basic ingredients of these gluten free breakfast cookies are gluten-free oats, smashed bananas, unsweetened applesauce, freeze dried fruit, and a touch of honey or maple syrup. From there you can create any flavor combination you can dream of.
I like to combine freeze dried raspberries and mango and throw in some roasted, salted pumpkin seeds. My husband likes the combination of freeze dried pineapple and coconut. The g-kids like freeze dried strawberries with slivered almonds and a small touch of chopped dark chocolate (of course!)
Cookies that are high in fiber, gluten, dairy and refined sugar free, easy to make, guilt-free, and yummy to boot? I can’t think of a better way to start my day!
- 2 bananas
- 1 cup unsweetened apple sauce
- 1½ cups certified gluten-free oats
- ½ teaspoon kosher salt
- 1 tablespoon honey or maple syrup
- 2 teaspoons pure vanilla extract
- 3 cups freeze dried fruit
- ½ cup seeds nuts, or coconut flakes
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Put the bananas in a large mixing bowl and smash with a fork. Stir in the apple sauce. Add the oats, salt, honey or maple syrup, and vanilla extract.
Put the freeze dried fruit in a plastic bag and crush them with a rolling pin until the largest pieces are about ¼ inch big. Stir the crushed fruit and seeds, nuts, or coconut flakes into the mixture and let sit from 10 – 30 minutes.
Drop about 2 tablespoons of batter onto the prepared baking sheets for each cookie (I use a # 40 ice cream scoop for this), spacing them about an inch and a half apart. Flatten the cookies and bake for 30 – 35 minutes or until browned and fragrant. Let cool on the pans for 10 minutes.
Store cookies in an air tight container at room temperature.
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