Ditch the cereal, we’ve found a better way to do breakfast. With just three grams of sugar, these nutrient-packed breakfast cookies won’t leave you with the inevitable sugar crash you’d get from starting your day with a sweet cereal. Almonds and walnuts deliver a dose of vitamin E and healthy fats, while flax meal is a rich source of fiber and omega-3s. Fill your cups with milk or yogurt and seasonal berries and you’ll be fueled for taking on the day. Gluten-free and paleo cookie monsters can enjoy these breakfast cups, too, since they have no refined flour.
Gluten-Free Breakfast Cookies Recipe
Prep time: 15 minutes
Cook time: 15 minutes
- 184 cal
- 15 g fat (7 g sat)
- 12 g carbs
- 104 mg sodium
- 3 g fiber
- 3 g sugar
- 3 g protein
1/2 cup almonds
1/2 cup walnuts
1 cup unsweetened coconut flakes
1/2 cup flax meal
3 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup coconut oil
1/3 cup coconut sugar
1 banana, mashed
2 teaspoon vanilla extract
Almond milk (or use another milk alternative or dairy milk )
Seasonal berries (raspberries, blackberries or blueberries)
- Preheat oven to 350°F. Prepare a muffin tin by coating it with coconut oil.
- In a food processor, add almonds, walnuts and unsweetened coconut flakes. Grind until finely chopped.
- Transfer mixture to a large bowl and add flax meal, cinnamon, nutmeg and salt. Mix well.
- In a separate bowl, melt the coconut oil. Add coconut sugar and mix until smooth. Next, add in banana and vanilla extract and mix well.
- Pour wet ingredients into the bowl with the dry mixture and blend thoroughly.
- Using your hands, separate the mix into 12 equal parts and place your cookie dough in the muffin tins.
- Once in the muffin tins, use your fingers to press a small indent into the center of each ball of dough, making a well.
- Bake for 10 to 15 minutes. Remove tray from the oven and let it cool before slipping a knife between the cookies and the tin and carefully working around the edges to remove the cookies.
- To serve, fill cookies with almond milk and berries. You can also use yogurt in place of milk.
- Store in an airtight container in the refrigerator for up to a week.
For more recipes from Alexa, visit Simple Roots Wellness.