Banana Bread Breakfast Cookies

Cookies for breakfast? Have we lost our minds? Well, that's debatable, but yes! Cookies for breakfast! We adapted these cookies from Against all Grain and they are so delicious! This is the perfect replacement for some of your fruit calories and the perfect sidekick to those morning egg whites.

The texture is quite a bit more gooey than a normal cookie, especially with the coconut flour option, but they are so delicious! Here's how to make them:

Banana Bread Breakfast Cookies

(recipe adapted from Against all Grain's Allergy-Friendly Breakfast Cookies)

Ingredients:

• 2 bananas, peeled and ripe
• 1/4 c unsweetened almond milk
• 2/3 c unsweetened applesauce
• 4 dates, dried and pitted

-----

• 2/3 c coconut flour (you may also substitute gluten free oat flour for a thicker texture)
• 1 TBSP cinnamon
• 1.5 tsp lemon juice
• 1 tsp vanilla (avoid HFCS)
• 1 tsp baking powder

-----

• 3 TBSP cranberries, dried and chopped
• 2 TBSP raisins, dried and chopped

Directions:

1. Preheat oven to 350 degrees F.
2. In a large food processor, combine bananas, applesauce, almond milk and dates. Blend until smooth. Don't worry if you still see your dates, they will be finely chopped, but not pureed.
3. Add in coconut flour (or oat flour), cinnamon, lemon juice, vanilla and baking powder and blend for approximately 30 seconds to combine.
4. Remove food processor blade and fold in cranberries and raisins. 
5. Spoon your "cookie dough" onto a baking sheet lined with parchment paper to prevent sticking. Because there are no eggs in this recipe, your cookies will not spread like normal cookies. They will stay in the shape and place you put your cookies on the baking sheet. 
6. Bake for approximately 18 to 20 minutes or until golden brown. 
7. Let sit on baking sheet on counter for 5 minutes to cool and harden before handling.

Makes 18 cookies. Our suggested serving size is 2 cookies.

Metrics:

• Calories: 96
• Protein: 2g
• Fat: 2g
• Carbs: 16g

Strawberry Pancakes

My two favorite things - strawberries and pancakes! I know we have quite a few pancake recipes on the blog (5 to be exact, this makes 6), but who doesn't love light pink fluffy goodness! These babies are obviously clean and gluten-free so don't be afraid to whip some up! How much fun would these be to make for yourself and your family on Valentine's day?

Strawberry Pancakes

Ingredients:

• 7 medium strawberries, stems removed and quartered
• 2 TBSP water

-----

• 1 1/4 c gluten free oat flour
• 2/3 c unsweetened applesauce
• 2/3 c coconut milk (you could also substitute original, unsweetened almond milk)
• 1/2 c unsweetened, plain 2% greek yogurt
• 2 egg whites
• 1 tsp vanilla extract
• 1/4 tsp baking powder

Directions:

1. In a medium saucepan, combine strawberries and water on medium to medium low heat and bring to a boil. Stir occasionally to prevent sticking or burning of strawberries. 

2. Cook strawberries for 4-5 minutes until strawberries are very soft and begin to breakdown, resembling strawberry jam.

3. Meanwhile, combine dry and wet ingredients (in second list) in a large bowl with a whisk. 

4. Remove strawberries from heat and using a fork or a potato masher, gently mash the strawberries.

5. Combine strawberries with pancake mix (step 3). 

6. Cook pancakes as you would normally on a griddle or stovetop.

Makes approximately 15 - 3" diameter pancakes.

Serving size is approximately 5 pancakes.

Metrics (per serving)

• Calories: 282
• Carbs: 43g
• Protein: 15g
• Fat: 5g

I hope you enjoy these as much as we did!

Chocolate Oatmeal Almond Butter Cookies

Chocolate Oatmeal Almond Butter Cookies

adapted from Eat Clean Magazine's Chocolate Chip Almond Butter Cookies

Ingredients:

• 1 cup Almond Butter, stirred well
• 1/4 cup Gluten Free Rolled Oats
• 1/4 cup Sucanat Sugar 
• 1 large egg
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 3 oz dark chocolate (try Lindt Extra Dark Chocolate 85% Cocoa), broken into small pieces

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the first six ingredients until blended. Stir in Chocolate.

3. Drop dough by rounded tablespoonfuls on to parchment lined baking sheets or non-stick baking sheets.

4. Bake for 10-12 minutes or until lightly browned.

5. Let cool for approximately five minutes on baking sheets. Remove to a wire rack and let cool for 15 more minutes.

Yields approximately 24 cookies.

He & She Tip: These cookies actually freeze well. Just wrap each individually in plastic wrap and pop in your freezer.

Happy Baking!