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.
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.
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.
- 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
- Preheat oven to 350°
- In a medium bowl mash the banana. Stir in the syrup, yogurt and vanilla. Mix in the eggs one at a time.
- Add the coconut flour, oats, nutmeg, cinnamon, salt, baking soda, and quinoa. Stir until combined and set aside.
- Peel and cut the apple in half. Grate one half into the batter. Dice the other half and fold into the batter.
- Using an ice cream scoop spoon the batter onto a baking sheet lined with parchment paper.
- Bake for 15-18 minutes. Allow to cool. Store in the fridge to keep longer.
- 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.