GF Chocolate Oat Breakfast Cookies
Recipe by Megan Horsley
Ingredients
11
Time
20m
Serves
9
Short on time? Grab one of these cookies the next time you dash out the door! These breakfast cookies are the perfect bite-sized nourishment for those busy mornings when you need to eat on the run or a quick snack.
Breakfast
Gluten-Free
Kid-Friendly
Ingredients
1med
Banana
1cup
Gluten-Free Oats
1/2cup
Almond Butter
1tsp
Vanilla Extract
1tsp
Baking Powder
1tsp
Cinnamon
1/2tsp
Sea Salt
1/4cup
Vegan Chocolate Protein Powder
3Tbsp
Maple Syrup
1/4cup
Mini Dark Chocolate Chips
1/4cup
Slivered Almonds
Instructions
1
Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
2
In a large bowl, add the banana, oats, almond butter and vanilla extract. Mix well.
3
Then, add the baking powder, cinnamon, salt and protein powder. Mix well. Then, add the maple syrup, mixing until the batter is sticky and there are no dry, powdery lumps.
4
Add the chocolate chips and almonds.
5
Use a 2-tablespoon cookie scoop or two teaspoons to scoop out the cookie batter. Place the cookies on the baking sheet and gently press down. Bake for 10 minutes.
6
Let the cookies rest for five minutes. Enjoy!
7
Substitutions: No almond butter? Use peanut butter or tahini instead. No chocolate protein powder? Use another flavour.
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
