This is the cookie recipe that helped me move away from granola/protein bars. For years I had this annoying habit of mentally thinking I needed a bar with my AM coffee. It was what you call a TRUE habit and one that really provided me with unnecessary protein and processed sugar.
Do not start a fight with me 🙂 I am not saying protein is not important but I do think that we got dupped into thinking our bodies need more than we really do. I think it was a great marketing ploy to get all of us that work out into thinking we needed to dump these bars in us before we hit the gym. Just my 2cents.
I have tried a few versions of these types of cookies and this is the one I go to time and time again. The one thing I love about this cookie is it is filled with clean ingredients and ones that you probably have in your pantry right now. There is a perfect balance of sweetness to these cookies. Full disclosure they are not the cookie you want to make if you are craving a naughty treat. They are the cookie you want when you want something that can quickly fill your belly with nutritious ingredients and also give you the satisfaction that you are eating a cookie. I often eat them as a breakfast replacement. I also keep some in the freezer for when I have to go to a meeting or something and will be in the car.
The recipe calls for oat flour. Do not run to the store and buy this!!! You can make oat flour very easy in your own home in your high-speed blender. All you need to do is put your gluten-free oats in your high-speed blender and hit start. I have a Blendtec and I run it on the manual speed for a few minutes, increasing the speed a few times. You want the four to have a fine texture. I always keep a jar blended and ready in my pantry.
Healthy Gluten-Free Breakfast Cookies
- 1 cup gluten-free rolled oats Quick or regular is fine just not steel cut
- 1/2 cup oat flour Make your own, its cheaper and easy
- 1/4 cup organic raisons You can also use any other dried fruit
- 1/2 cup unsweetened shredded coconut
- 1.5 tsp cinnamon
- 1 tsp ground ginger or ground cloves Optional
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup almonts, walnuts or a combo of the two chopped
- 1/2 cup halved cashews
- 1/2 cup pitted dates
- 2 medium eggs room temperature if possible
- 1/2 cup peanut or almond butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 2 tsp pure vanilla or almond extract
- salt to taste- I used 1/4 tsp
- Preheat your oven to 350 degrees. I like to always line my baking trays with parchment paper but spraying them with an avocado or olive oil spray will work as well.
- Add all your dry ingredients into your food mixer or a large mixing bowl. Give it a few stirs or run the motor just for a few moments to incorporate all the dry ingredients.
- Next add in your eggs one at a time beating or stiring the mix till the eggs are blended in well
- Lastly fold in by hand your nuts, cashews and dates. Scoop out a large golf ball size section of the dough. I like to use my ice cream scoop for this part. NOW this is a personal step and you can do it however you like. I like to flatten the cookies so they almost look like discs. You can see the picture to get an idea of what I mean. There is no wrong way you can also just make them like regular cookies. Do keep in mind if you flatten them they will cook quicker. I like them crunchy so the flatter the better.
- Bake them depending on your oven and thickness anywhere from 10-12 minutes. Let them cool completly before you dig in or they will fall apart on you.