Can you eat cookies for breakfast? Yes, yes you can. 🙂 I made these gluten free breakfast cookies yesterday. They weren’t specifically made for breakfast but I ended up eating two of them before 10am so in my book that constitutes breakfast cookies. I justified it because they are on the healthier side, albeit have a lot of nuts in them so they are calorically dense.
I got the recipe from a Health Magazine that randomly ended up in my mailbox. I switched around the nuts and the nut butter and halved the recipe. They ended up tasting somewhat like a Lara Bar but with oats. Delicious straight from the food processor but better once cold from an hour in the fridge. Make with whatever nuts or nut butter you prefer. Next time I’ll try a peanut butter cookie version.
Makes: 8 cookies
Cook time from start to finish: 10 minutes, then an hour in the fridge
Gluten Free Breakfast Cookies (vegan, gluten-free, no bake)
1/4 cup pitted Medjool dates
1/4 cup almonds
1/2 cup cashews
2 tablespoons sunflower seed butter
2 tablespoons maple syrup
splash of vanilla extract
dash of cinnamon
2 tablespoons water
1/4 cup raisins
1/4 gluten-free oats
1.) Place dates through cinnamon in a food processor. Blend until dough starts to form. I needed 2 tablespoons of water to bring the dough together.
2.) Once dough is well combined, add raisins and gf oats. Pulse 5-10 times until everything is mixed.
3.) Line a cookie sheet with parchment paper.
4.) Roll dough into balls and place on cookie sheet.
5.) Flatten balls a little and place in the fridge for an hour.
These gluten free breakfast cookies are perfect with a big glass of almond milk after a 7-mile run.
Enjoy and Exhale!