the breakfast cookie.

i love a good cookie with my morning coffee. the breakfast cookie is something that my mom passed down, through the ages, if you will. my mom is not a fan of breakfast (although she does love a nice 2 mimosa brunch from time to time), she’s more of a coffee only gal. that is, except when a good breakfast cookie comes her way. a breakfast cookie is a very special thing. it can’t just be any old cookie. the cookie can’t be too sweet, it has to go well with a strong cup of coffee and if at all possible, it should be dunk-able. today i whipped these ones up and i feel like my mom will totes approve. they also happen to be gluten, dairy and sugar free. and they totally do not taste like paste or cardboard. thumbs up.

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banana peanut butter oat cookies

ingredients:

  1. 1/2 cup pure maple syrup
  2. 1/2 cup peanut butter
  3. 2 very ripe bananas
  4. 4 tablespoons melted dairy free butter or 1/4 cup melted coconut oil
  5. 1 chia egg (1 tablespoon chia seeds and 1 tablespoon warm water)
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup gluten free oats
  10. 2 cups gluten free all purpose flour

directions:

  1. pre-heat oven to 350
  2. make your chia egg: in a small bowl combine 1 tablespoon chia seeds with 1 tablespoon warm water and set aside
  3. spray 2 baking sheets with non-stick spray (i used trader joe’s coconut oil spray)
  4. in a stand mixer or large bowl combine the peanut butter, maple syrup, bananas and melted butter (or coconut oil) and beat on medium speed until smooth
  5. add in the chia egg and whisk in the vanilla, baking soda & powder and mix on medium speed, about 30 seconds
  6. stir in the oats and gluten free flour and mix everything together on medium speed until combined
  7. transfer to baking sheets in tablespoon size balls
  8. bake until lightly browned on the edges, about 17 minutes

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the end.

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