Gluten-Free Honey-Cinnamon Breakfast Cookies Recipe

Name: Gluten-Free Honey-Cinnamon Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond butter; 2 bananas medium, mashed; 1 eggs; 1/3 cup honey; 1 teaspoon vanilla extract; 2 1/4 cups quick-cooking oats; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 ounces dried fruit; 1 tablespoon ground flaxseed optional

Servings: persons

1 cup almond butter
2 bananas medium, mashed
1 eggs
1/3 cup honey
1 teaspoon vanilla extract
2 1/4 cups quick-cooking oats
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces dried fruit
1 tablespoon ground flaxseed optional

1
Preheat the oven to 350u00b0 F.
2
Line an extra large baking sheet with parchment paper or a silicone baking mat and set aside.
3
Place the almond butter, mashed banana, egg, honey, and vanilla extract in a large mixing bowl. Whisk vigorously until the mixture is smooth and combined.
4
Add the oats, cinnamon, baking soda, and salt to the bowl. Stir with a rubber spatula until the ingredients are well mixed. Fold in the dried fruit and flaxseeds (if using), until they are well-distributed.
5
Allow the mixture to sit at room temperature for 5 minutes. It will thicken slightly.
6
Form the cookies by spooning 16 mounds of the oat mixture onto the baking sheet. Use slightly damp, clean hands to round the edges of each mound. Do not flatten.
7
Transfer the baking sheet to the middle rack of the preheated oven.
8
Bake the cookies for 10-13 minutes, until they are puffy on top and golden at the edges.
9
Remove the baking sheet from the oven.
10
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before serving.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup almond butter, 2 bananas medium, mashed, 1 eggs, 1/3 cup honey, and more.

Yes, Gluten-Free Honey-Cinnamon Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Honey-Cinnamon Breakfast Cookies

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