Tuesday, August 7, 2012

G-Free Banana Oat Breakfast Cookie

This cookie has such healthy ingredients in it that we decided to call it a breakfast cookie.... why not have a healthy treat for breakfast?  Of course that doesn't mean it's not okay for a snack or dessert!  
My daughter is the brains behind this wonderful breakfast cookie, it's great having her ideas to share on my blog.

We made our cookies gluten free, but it isn't necessary if you can have gluten.  This recipe will make 9 large cookies or you can make them smaller and end up with 18 cookies. The larger size is what we consider "breakfast size."

Weight watcher points are 4 points for each large size cookie. Similar to many muffins. And if you decide to make the smaller cookies, than 2 points each.

G-Free Banana Oat Breakfast Cookie

Line baking sheets with parchment paper. Preheat oven to 350.

1/2 cup gluten free baking flour (we used Bob's Red Mill Gluten Free Baking Flour) or use one suggested on my blog, Homemade, Gluten Free Flour Combinations For Baking.
1 cup oats (gluten free)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 Tbsp ground flax seed
1 1/2 Tbsp brown sugar
1 1/2 Tbsp pure maple syrup
1 tsp vanilla
1/2 Tbsp canola oil
1 egg (or egg substitute)
1 banana - mashed
1/4 cup mini chocolate chips ( we used Enjoy Life Gluten and Dairy Free)
1/4 cup chopped walnuts
Note - xanthan gum is not necessary unless recipe is doubled, then add 1/4 tsp with dry ingredients.

In a medium size bowl combine first 7 ingredients. Mix well.
In a small bowl combine next 5 ingredients. Mix well.
Add moist ingredients to dry ingredients, stir to combine. Stir in chocolate chips and nuts.

Drop large spoonfuls onto the parchment paper lined baking sheets. Leave a couple inches between cookies. Bake for 8-10 minutes. Cool on wire rack. Enjoy one warm right away!! Then share the rest : )


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