granola breakfast cookie {gluten free, grain free, dairy free}
The idea of a breakfast cookie blows my mind. First, who doesn't want a cookie for breakfast?; second, there are so many nutrient dense ingredients to use; and third, I can eat a complete meal without any work! Can you see me running out the door with two of these in hand? Can you say satisfied and happy? I am going to show you my recipe, and by the way, they are gluten free, dairy free and grain free, but you can add, change or delete any ingredients depending on your taste.
When I don't want to feel to guilty that I am not making the kids a homemade breakfast, I cut up some berries and throw a hard boiled egg on the plate. Still crazy easy, but keeps them full until lunch and their brains working at full speed.
I keep these in an airtight glass container, on the counter for up to a week—if they last that long— and if you are not wild about the breakfast idea, they make great snacks or lunch treats, too.
What you will need
- 2 ripe bananas
- 2 eggs
- 1/3 cup natural almond butter
- 1/4 cup coconut sugar
- 2 cups almond flour
- 1/4 cup flax meal
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/3 cup raw pumpkin seeds
- 1/3 cup raisins
- 1/3 cup dairy free mini chocolate chips
- 1 tsp. baking soda
* To make this recipe even more fantastic, it is a dump, mix and bake cookie. That means you only have to dirty one bowl and wait 12-15 minutes to enjoy!
Directions
- Preheat oven 350˚
- Line 2 cookie sheets with parchment paper
- In a medium size mixing bowl, smash bananas until a paste is created.
- Add eggs, almond butter, and coconut sugar, whisk to combine
- Into the same bowl add all dry ingredients. Almond flour, flax meal, pecans, walnuts, pumpkin seeds, raisins, chocolate chips and baking soda.
- Stir as you are adding ingredients, and completely blend together
- Using a medium size ice cream scoop, place cookies on sheet tray 2 inches apart
- Bake for 12-15 minutes or until the bottom is a golden brown
- Cool on a baking before eating
- Makes 18-20 cookies
