These Gluten-Free Breakfast Cookies solve several issues for us in the morning. One, they’re tasty, filling, and satisfying. Two, they’re gluten-free and refined sugar-free. Three, they’re easy to grab and go because, you know, they’re cookies.
We got this recipe through a volunteer event for which we assisted in baking. The original source of this recipe is unknown; however, if someone knows, please let us know we can give appropriate credit. We’ve modified it slightly – and you can modify it even further if you need to. (More on that below).
In general, these cookies are appealing because they pack a whole lot of satisfying energy into one easy-to-carry cookie. They do have peanut butter, banana, and coconut, but none of those ingredients overwhelms. Most interestingly of all, they have cacao nibs, which add a super-satisfying, cocoa-y “crunch” as you eat them.
Gluten-Free Breakfast Cookies Recipe
Gluten Free Breakfast Cookies
These gluten-free breakfast cookies with peanut butter, banana, and coconut are a tasty and satisfying way to start the morning.
- 3 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut oil (room temperature)
- 1 1/2 cups creamy natural peanut butter (unsweetened)
- 4 eggs
- 2 very ripe bananas
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 cup raw cacao nibs
In the mixing bowl of a large mixer, blend together all ingredients except cacao nibs, until well combined. Stir in the cacao nibs. Chill the dough in the refrigerator for 30 minutes.
Line two large cookie sheets with parchment paper. Remove the dough from the refrigerator. Using an ice cream scoop, scoop up large scoop-fuls of dough onto the cookie sheet, to make approximately 10 cookies per sheet. Flatten the rounds of dough using a pancake flipper so the cookies are down to about 1-inch thickness.
Bake cookies at 350 degrees for 30 minutes, rotating the pan halfway through as necessary. The cookies should look light golden brown and should feel firm to the touch in the center. Cool for five minutes on the baking sheet, then continue cooling cookies on a rack. Serve immediately, or wait until they are fully cooled and store in an airtight container for 3-4 days.
Ingredients and Substitutes
OK – about the ingredients. Like us, you might not have all of these ingredients on hand. If you’re used to gluten-free baking, you probably have almond flour on hand. But if you have to go out and buy it, please note that you’re looking for almond flour, not almond meal. Generally, almond flour is a much finer grind than almond meal, and it is made from peeled almonds.
Coconut flour might be a little harder to come by. (We didn’t see it at our local Trader Joe’s, which is often a measure for us of “how easy is it to come by?”) But you can almost certainly get it from Whole Foods or most upscale or specialty grocery stores.
And yes, you can use almond flour as a substitute for coconut flour. Swap out the 1/4 cup coconut flour with 1 cup almond flour (yes, one cup). Then decrease the number of eggs from four to three.
Last, if you don’t have access to cacao nibs, you could use raisins, although you lose that “crunch” factor. You could add chocolate chips, although you lose that “no refined sugar” factor. You could also add your favorite ground nuts, and the only thing you would lose is that faint cocoa flavor. But don’t worry – it will still be delicious.
P.S. Want another great breakfast cookie recipe? Check out these Molasses Peanut Butter Breakfast Cookies.
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