Gluten Free Apple Crisp Breakfast Cookies

 Apple Crisp Gluten Free Breakfast Cookies

When I first started back at playing around in my kitchen I had a crazy amount of luck.  It’s typical that a recipe could take a couple attempts before it’s golden.  Especially when it is a gluten free recipe.  This recipe for Gluten Free Breakfast Cookies was not the case.  First try and it was perfect.  Well, the next time I made them I added more cinnamon but the flour to wet ingredients was spot on.

 Apple Crisp Gluten Free Breakfast Cookies

When they first came out of the oven I stood there and waited for what seemed like an eternity.  In this case it was a solid 5 minutes and that was stretching myself to the limit.  Still warm, I broke off a piece and I think my jaw actually hit the floor.  “Okay,” I thought, “I’ll eat these but will the kids?”  Everybody knows that is the real test.

 Apple Crisp Gluten Free Breakfast Cookies

The kids walked in, immediately asked for a snack, and threw these at them.  “Have a cookie!” I screamed excitedly.  With mouths full they mumbled, “hmmm, these are good.”

SCORE.  I pretty much just aced my SAT’s…but without the brain burn.

Gluten Free Apple Crisp Breakfast Cookies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 1 ripe medium banana
  • ⅔ cup maple syrup
  • ½ cup greek yogurt
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup coconut flour
  • 1 cup oats
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons uncooked quinoa
  • 1 large apple
  1. Preheat oven to 350°
  2. In a medium bowl mash the banana. Stir in the syrup, yogurt and vanilla. Mix in the eggs one at a time.
  3. Add the coconut flour, oats, nutmeg, cinnamon, salt, baking soda, and quinoa. Stir until combined and set aside.
  4. Peel and cut the apple in half. Grate one half into the batter. Dice the other half and fold into the batter.
  5. Using an ice cream scoop spoon the batter onto a baking sheet lined with parchment paper.
  6. Bake for 15-18 minutes. Allow to cool. Store in the fridge to keep longer.
  7. Notes
  8. If you do not have coconut flour or would like to make a full gluten version replace the coconut flour with 1 cup all purpose flour and only use 1 egg.



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