Gluten-Free Breakfast Cookies
Gluten free, dairy free, real ingredients and great for lactation!
Ingredients
- 1 Banana, mashed
- 1 egg
- 1 tsp vanilla
- ⅓ cup cup maple syrup
- ¼ cup ¼ cup avocado oil
- ½ cup gluten-free flour (we love King Arthur’s GF blend)
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp cinnamon
- 1 dash nutmeg
- 1¼ cups rolled oats
- 2 tbsp ground flaxseed
- ½ cup chopped pecans or walnuts
- ½ cup mini chocolate chips or raisins
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine banana, egg, vanilla, maple syrup, and oil.
- Fold in the dry ingredients until just combined.
- Scoop dough using a 1 inch cookie scoop onto the baking sheet.
- Bake for 12 minutes, or until bottoms are just golden.
- Let cool—or don’t 😉—and enjoy!
Notes
Pro Tip: These freeze beautifully! Make a double batch and freeze for postpartum or busy weekday mornings.
Adapted from Yumna’s breakfast cookie recipe over on https://feelgoodfoodie.net/