Entries in Cinnamon (30)
Let' get right down to business today.
These cookies. Oh my gooodness!
I haven't stopped thinking about them since last Friday.
You might have seen me post about them on instagram last weekend.
They're a take on my Flourless Breakfast Cookies that I posted at the beginning of January. I can promise you that you'll never ever know that these are gluten-free. The texture is out of this world. Their soft doughiness is off-the-charts.
They're thick + chewy, full of flavour, and super soft thanks to a combination of oat flour (ground from gluten-free oats) and rolled oats. Oat flour is one of my favourite clean eating flours, which you'll notice I use in many of my baking recipes.
On my first bite, I though these soft-baked breakfast cookies were very similar to baked oatmeal. You can use any kind of nut or seed butter you like if peanut butter isn't your thing, but I found the peanut butter flavour wasn't overly strong. Almond butter and cashew butter would be pretty great to try too. Or if you're feeling adventurous, maybe even a mix of nut butters!
To make things exciting I added two mix-ins. Dark chocolate chunks and slivered almonds -a match made in heaven.
adapted from Flourless Breakfast Cookies
Soft Baked Breakfast Cookies
Cook Time: 15 minutes
Keywords: bake breakfast snack dessert gluten-free vegan vegetarian vegan option banana chocolate honey cinnamon cookie
Ingredients (8-10 large cookies)
- 1 cup rolled oats
- 1 cup oat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon sea salt
- 1 cup natural peanut butter, or other nut butter
- 1/4 cup honey, or pure maple syrup
- 3 tablespoons unsweetened applesauce
- 1 large banana, mashed (about 1/2 cup)
- 1/2 cup dark or semi-sweet chocolate chips
- 1/4 cup slivered almonds
Preheat oven to 325˚F. Line large baking sheet with parchment paper and set aside.
Combine first four ingredients in a large bowl (or the bowl of a stand-mixer) and whisk together. Stir in the peanut butter, honey, applesauce, and mashed banana. Mix until all of the ingredients are well combined. Gently stir in chocolate and slivered almonds. The dough will be thick and wet.
Using an ice cream scoop, scoop the dough (apprx. 1/4 cup) and drop onto prepared baking sheet. Slightly flatten the tops for desired thickness. The cookies will not spread out in the oven.
Bake for 15-17 minutes until edges are just starting to brown. Remove from oven and cool on the baking sheets.
The cookies will stay fresh at room temperature for about 1 week. You can also freeze them in sealed containers/ or freezer bags for up to 3 months.
Serving Size: 1 cookie Calories: 255 Fat: 16g Saturated Fat: 3.5g Carbohydrates: 19g Sugar: 7g Cholesterol: 0mg Sodium: 48mg Fiber: 4g Protein: 11g
I'm thinking these will be an excellent addition to your week. Enjoy!
Whew, it's been far too long since I posted a new recipe.
Long time no talk!
Are you down for some clean eating breakfast cookies?
First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!
Let's talk about breakfast.
Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.
These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.
I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.
Flourless Breakfast Cookies
Cook Time: 12 minutes
Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie
Ingredients (12 cookies)
- 3 ripe bananas, mashed (about 1 cup)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut, toasted
- 1 1/2 cups rolled oats
- 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins
Preheat your oven to 350˚F and line a large baking sheet with parchment paper.
Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.
Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.
Bake for 12 minutes until golden brown around the edges.
Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.
The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.
Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g
I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.
Until then, happy breakfasting and keep it clean and unprocessed!