Stupid-Easy Recipe for Gluten-Free Honey-Cinnamon Breakfast Cookies (#1 Top-Rated)

  

Any day that starts with a nutrient-packed cookie for breakfast is a good day.

Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Honey-Cinnamon Breakfast Cookies.

1. Info for Gluten-Free Honey-Cinnamon Breakfast Cookies

  • Cook Time: 25 Min
  • Total Time: 25 Min
  • Servings: 8
  • Calories: 406.98 kcal

2. Ingredients for Gluten-Free Honey-Cinnamon Breakfast Cookies

  • 2 medium bananas, mashed
  • 1 cup (192g) almond butter
  • large egg
  • 1/3 cup (110g) honey
  • 1 tsp. vanilla extract
  • 2 1/4 cups (205g) quick-cooking oats
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4oz. (1 cup) dried fruit

3. Directions:

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, break the bananas into chunks and mash with a fork.
  4. Add the almond butter, egg, honey, and vanilla extract to the mixing bowl. Stir to combine.
  5. Add the oats, cinnamon, baking soda, and salt to the bowl. Mix well, then fold in the dried fruit to evenly distribute.
  6. Spoon 16 mounds of the oat mixture onto the baking sheet. Do not flatten.
  7. Bake cookies on middle rack of oven until golden at the edges, about 10 minutes.
  8. Check to see that cookies are done. Remove from oven or add time as needed.
  9. Allow the cookies to cool for 5 minutes before serving. Store leftovers at room temperature for up to 2 days, in the refrigerator for 4 days, or in the freezer for 2 months.

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