Any day that starts with a nutrient-packed cookie for breakfast is a good day.

Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Honey-Cinnamon Breakfast Cookies.

1. Info for Gluten-Free Honey-Cinnamon Breakfast Cookies

  • Cook Time: 25 Min
  • Total Time: 25 Min
  • Servings: 8
  • Calories: 406.98 kcal

2. Ingredients for Gluten-Free Honey-Cinnamon Breakfast Cookies

  • 2 medium bananas, mashed
  • 1 cup (192g) almond butter
  • large egg
  • 1/3 cup (110g) honey
  • 1 tsp. vanilla extract
  • 2 1/4 cups (205g) quick-cooking oats
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4oz. (1 cup) dried fruit

3. Directions:

  1. Preheat the oven to 350°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, break the bananas into chunks and mash with a fork.
  4. Add the almond butter, egg, honey, and vanilla extract to the mixing bowl. Stir to combine.
  5. Add the oats, cinnamon, baking soda, and salt to the bowl. Mix well, then fold in the dried fruit to evenly distribute.
  6. Spoon 16 mounds of the oat mixture onto the baking sheet. Do not flatten.
  7. Bake cookies on middle rack of oven until golden at the edges, about 10 minutes.
  8. Check to see that cookies are done. Remove from oven or add time as needed.
  9. Allow the cookies to cool for 5 minutes before serving. Store leftovers at room temperature for up to 2 days, in the refrigerator for 4 days, or in the freezer for 2 months.

Source

4. Tips for Perfect Gluten-Free Honey-Cinnamon Breakfast Cookies

For the best results, make sure your bananas are very ripe with brown spots for maximum sweetness and easier mashing. If your almond butter is too thick, warm it slightly in the microwave for 10-15 seconds to make mixing easier. Don’t overmix the batter once you add the dry ingredients – this keeps the cookies tender. For extra flavor, try adding a pinch of nutmeg or cardamom along with the cinnamon. If you prefer chewier cookies, slightly underbake them and let them finish cooking on the hot pan. These cookies are naturally sweet from the bananas and honey, but you can add a handful of mini dark chocolate chips for an extra treat.