Allergen-Free Breakfast Cookies

Prep:10minCook:12min

If you avoid allergens like wheat, soy, peanuts, eggs, and dairy, breakfast can be limited and smoothies are often the easiest solution. If you crave something chewier, keep a batch of these nutrient-packed breakfast cookies on hand for an easy to-go option.

Updated at: Thu, 17 Aug 2023 00:21:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories232 kcal (12%)

Total Fat10.2 g (15%)

Carbs31.1 g (12%)

Sugars8.6 g (10%)

Protein6.3 g (13%)

Sodium195.4 mg (10%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

3bananas

very ripe

½ calmond butter

2 Tbspraw honey

1 Tbspcoconut oil

melted

2 tspvanilla extract

1 tspbaking powder

1 tspground cinnamon

½ tspsalt

2 ½ crolled oats

¾ cdairy free semi sweet chocolate chips

optional

Instructions

Step 1

Preheat the oven to 350° F.

Step 2

Line a large baking sheet with parchment paper.

Step 3

In a large bowl, mash the bananas with a potato masher or a fork.

Step 4

Stirring the almond butter, honey, coconut oil, and vanilla until mixed well.

Step 5

Sprinkle in the baking powder, cinnamon, and salt. Add the oats and chocolate chips (if using) in batches, stirring after each addition until all ingredients are incorporated.

Step 6

Place heaping tablespoons of dough onto the prepared sheet, leaving at least 1 in between dough balls. Bake for 10 to 12 minutes.

Step 7

Let the cookies rest in the pan for 5 minutes, and then transfer to a cooling rack. These cookies will keep refrigerated in a sealed container for several days.