Healthy Gluten Free Breakfast Cookies

Healthy Gluten Free Breakfast Cookies

Savor the sweet taste of pumpkin pie, carrot cake, and indulgent chocolaty goodness…for breakfast! These healthy, gluten free breakfast cookies are bursting with rich, comforting flavors and a satisfyingly chewy texture. Plus, between the slow-digesting carbs from the oats and the protein-packed peanut butter, these healthy breakfast cookies are full of wholesome fuel to power your day! And, you’ve got 3 tasty flavors to choose from.

Feel free to substitute the peanut butter with the nut or seed butter of your choice. And, by swapping out the honey for maple syrup, you can make these VEGAN breakfast cookies! Feel free to prep your breakfast cookies in big batches and freeze them for up to a month.

*A big thanks to Laura Fuentes from MOMables for sharing this awesome healthy breakfast cookies recipe!
bit.ly/2MJxYqh

Ingredients

Pumpkin Pie Breakfast Cookies
  • 1/2 tsp baking soda
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup natural peanut butter (or nut/seed butter of choice)
  • 2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1 1/4 cups quick cooking oats
  • 1 Tbsp vanilla extract
  • Carrot Cake Breakfast Cookies
  • 1/2 tsp baking soda
  • 1/3 cup chopped walnuts
  • 2 tsp cinnamon
  • 1/2 cup finely grated carrot
  • 1/4 tsp ground cloves (optional)
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup mashed banana (about one large)
  • 1/2 cup natural peanut butter (or nut/seed butter of choice)
  • 1/4 tsp nutmeg (optional)
  • 1 1/4 cups quick cooking oats
  • 1/4 cup raisins
  • 1 Tbsp vanilla extract
  • Chocolate PB Breakfast Cookies
  • 1/2 tsp baking soda
  • 1/2 cup chunky peanut butter (or nut/seed butter of choice)
  • 1/3 cup cocoa powder
  • 1/4 cup honey (or maple syrup)
  • 1 tsp liquid stevia
  • 1/2 cup mashed banana (about one large)
  • 1 1/4 cups quick cooking oats
  • 1 Tbsp vanilla extract
  • 2 Tbsp water
  • Procedure

  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine wet ingredients and stir to integrate. Add dry ingredients to wet mixture and mix well.
  • FOR PUMPKIN PIE BREAKFAST COOKIES: Stir together pumpkin purée, peanut butter, honey, and vanilla. Add oats, pumpkin pie spice, and baking soda, mixing well to combine.
  • FOR CARROT CAKE BREAKFAST COOKIES: Stir together mashed banana, peanut butter, honey, and vanilla. Add oats, cinnamon, nutmeg, cloves, and baking soda, mixing well to combine. Add grated carrot, walnuts, and raisins and gently fold into dough.
  • FOR CHOCOLATE PEANUT BUTTER BREAKFAST COOKIES: Stir together mashed banana, peanut butter, honey, stevia, vanilla, and water. Add oats, baking soda, and cocoa powder, mixing well to combine.
  • Using a cookie scoop (1.5 Tbsp), drop mounds of dough 2 inches apart on lined baking sheet. Use hands to flatten and spread each mound of dough into a cookie shape.
  • Bake for 13 to 15 minutes.
  • Allow to cool slightly before serving and devouring!
  • Store breakfast cookies in an airtight container or plastic bag for 3 days, or freeze for 2 months. Thaw in the fridge the night before serving.
  • *BREAKFAST COOKIES NUTRITION: Per 1 cookie, yields 12
  • CARROT CAKE: 187 calories | 12g fat | 18g carbs | 2g fiber | 10g sugars | 4g protein
  • CHOCOLATE PB: 127 calories | 6g fat | 17g carbs | 3g fiber | 8g sugars | 4g protein
  • PUMPKIN PIE: 124 calories | 6g fat | 16g carbs | 2g fiber | 7g sugars | 4g protein
  • Nutritional Info

    Serving: 1 carrot cake breakfast cookie
    12 servings
    Calories: 187

    • 18g Carbs

    • 12g Fat

    • 4g Protein

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