Breakfast Cookies

5 from 1 vote

These naturally sweetened cookies are vegan and gluten-free. Perfect cookies to eat for breakfast and chockfull of texture and ingredients!

Prep Time20

Cook Time17

Total Time37

Servings: cookies

Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk together oats, cinnamon, baking soda, salt, almond flour, and brown rice flour until all combined.
1 1/4 cups certified gluten-free rolled oats, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 cup almond flour, 1/4 cup brown rice flour
In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until all combined and mixture is smooth.
1/2 cup mashed ripe banana, 1/2 cup smooth almond butter, 3 tablespoons pure maple syrup, 2 tablespoons ground flaxseed, 3 tablespoons melted coconut oil, 1 teaspoon pure vanilla extract
Pour the liquid mixture into the large bowl with the dry ingredients and throw your add-ins into the bowl. With a spatula, stir mixture until you have a unified and stiff dough.
1 cup add-ins of your choice (dried fruit, nuts, etc.)
Using a large cookie scoop (about two tablespoons), scoop and drop dough onto prepared baking sheet.
Lightly oil your palms with coconut oil and gently flatten each mound of dough with the palm of your hand.
Bake cookies until lightly golden brown, about 15-17 minutes.
Cool cookies completely then store in an airtight container for up to five days.

Recipe courtesy of American Lifestyle Mag and Laura Wright of The First Mess cookbook.

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