Dairy-free, Dessert, Gluten Free, Pescatarian, Vegetarian

Breakfast Cookie

Baked up some gluten free breakfast cookies, because cookies for breakfast is a thing right? I always loved the “Dad is Great, Give us the chocolate cake” comedy bit so the notion of a breakfast cookie was very intriguing to me. I wanted it to taste like a cookie but be packed with good fiber and nutrition. They turned out beautifully and I am looking forward to baking some of these up with my darling Emma Jean on our next visit!

  • 1 Banana
  • 2 T ViSalus Sweet Cream shake mix (or any gluten free vanilla protein powder)
  • 1 Egg
  • 1 C Peanut Butter
  • ⅓ C organic sugar
  • 1 C Steel cut oats
  • ¼ C Chopped Nuts (we used Pecans)
  • ¼ C Dried Cranberries
  • ¼ C White Chocolate Morsels (Don’t judge me!)
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Ginger
  • 1 tsp Vanilla
  1. Mash the banana really good
  2. Add the egg and then everything else – mix well.
  3. Roll into balls and flatten on a cookie sheet
  4. Bake at 350° for 15 minutes and then set aside to cool.

Makes roughly 16 normal sized, very tasty and filling cookies — 1-2 is all you need.  😀

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1 Comment

  1. When we first had these, we made them every day for just over a week. Scrumptious!

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