Gluten-free, Refined Sugar-free
These breakfast cookies are a soft, healthy and an excellent grab and go breakfast you can keep in your fridge for the entire school or work week. They are filling and nutritious and won’t disappoint!
Having a good breakfast is a great way to start your day feeling vibrant and energetic, and who doesn’t love a cookie to start off your day??!! When you use good quality, healthy ingredients, you can eat these cookies anytime……..the bonus is that they take 5 minutes to whip up before cooking them, and they come out nice and soft and flavorful. They are gluten-free, egg-free and dairy-free and refined sugar-free. I call these breakfast cookies not only because they are nutritious enough to eat first thing in the morning, but also because their texture and taste are reminiscent of a muffin.
As often as possible, I try to bake with very little sugar, or use substitutes that have some sort of nutritional value to them. Making these healthy breakfast cookies gluten-free and vegan does the trick, and using bananas are especially good since they are the perfect sweetener and also work really well as a binder in vegan baking. If you love anything with bananas too, then also try out these Gluten-free banana nut muffins. When choosing your liquid sweetener, I often opt for honey, but to make these vegan switch to maple syrup, brown rice syrup or agave nectar.
Bananas are such a powerhouse of nutrition providing you with tons of energy to start your day. The fiber in these banana breakfast cookies keep you full until lunch and feeling completely satisfied. In this recipe I also decided to add collagen powder. This is especially important for woman over 40, but if you are making this for your kids, feel free to omit!
Ingredients
We love the idea of eating cookies for breakfast. It is similar to a granolar bar but softer like a muffin. You might think eating cookies for breakfast is bad, but when you see this ingredient list, you know they are amazing and healthy! Hence the name AMAMZING HEALTHY BANANA BREAKFAST COOKIES
- Bananas
- Liquid Sweetener
- Almond milk
- Vanilla
- Collagen powder
- Oat flour
- GF 1-1 baking flour
- Flax egg
- Raisins
- Chocolate chips
Why use collagen in these breakfast cookies?
Collagen is a protein that is found abundantly in our hair, skin, nails, tendons, ligaments and joints. But as we age collagen continually decreases. Collagen is also known as the glue that “holds our body together” and has a big impact on joint health and those suffering from different forms of arthritis. It has also been shown to help with gut issues, promote good sleep, boost brain health and reduce inflammation. This has all to do with the amino acid profile that’s found in collagen powders.
What type of collagen do you use?
We want to make sure that our bodies can absorb the collagen we are ingesting, therefore I use a hydrolyzed collagen powder. Hydrolyzed just means that the protein has been broken down so that it is easier for your body to absorb. I have found a brand that I really like called ORGANIKA Enhanced Collagen powder. It contains an excellent amino acid profile, and is a well known established company made right here in Canada.
To keep this recipe gluten-free I used a combination of oat flour and a 1-1 GF baking flour. Adding in the GF flour is what gives this recipe its muffin like texture. Adding some raisins give these cookies a great taste and additional nutritional punch (like iron!) However any dried fruit will do such as cranberries or chopped up figs or dates. And of course, let’s not forget the best part…. the chocolate chips!!!! You can omit these but I don’t recommend it.
Making cookies for breakfast is great, and I think you will also love some of these healthy muffins as well!
Sometimes I make these breakfast cookies smaller in size, as pictured on the right, and other times I like to make them larger as pictured on the left (which is how I make them most of the time). I prefer them larger, as its more satisfying for breakfast, however keep them smaller for your little ones at home. The cooking time, whether larger or smaller, remains pretty much the same and is up to how you like it best. If you prefer softer then cook for one or two minutes less.
This recipe gives you 13 or 18 cookies based on the size you use!
Hope you enjoy them as much as we do xoxoxo
Banana Breakfast Cookies
(1 votes, average: 4.00 out of 5)
Loading...Indulge in a gluten-free and vegan healthy banana breakfast cookie! Perfect for a quick, nutritious start. Bake, enjoy, and energize your mornings!
Ingredients
- 2 medium bananas
- 1/2 cup honey or maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla
- 1/4 cup collagen powder
- 2 cups oat flour
- 1/3 cup GF 1-1 baking flour
- 1 tsp baking powder
- 1 flax egg
- 1/2 cup raisins
- 1/2 cup chocolate chips
Instructions
Pre-heat oven to 350 degrees, and line a baking sheet with silicon or parchment
Make the flax egg using 1 tbsp of ground flax and 3 tbsp of water. Let sit for 5-7 minutes to form a gel like texture
Mash bananas and combine with honey (or maple syrup) and vanilla
In a separate bowl combine oat flour, GF flour, baking powder, collagen powder, raisins and chocolate chips
Add wet ingredients to dry ingredients and mix well
Scoop balls onto cookie sheet and press down to shape into a large round cookie. I like to make 12 large
Bake for 10-12 minutes, depending on how soft you like them
Nutrition
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230 Calories
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46g Carbohydrates
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2.7g Fat
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3.1g Fiber
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8.2g Protein
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0.6g Saturated fat
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25mg Sodium
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24g Sugar
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0.3g Unsaturated fat
Notes
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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