Gluten-Free Fig Oatmeal Breakfast Cookies (Yep, Cookies for Breakfast!)
Have cookies (for breakfast!) with this delicious fig oatmeal breakfast cookies recipe.
Weekday mornings are all about on-the-go rituals, including what you eat for breakfast. And when it comes to grabbing and going, what better solution than cookies? No, not the white sugar, white flour, and butter-laden varieties; I’m talking about these oatmeal fig breakfast cookies. They’re free of refined sugars, butter, gluten, and white flour. With that said, I think you deserve more than just one cookie from the cookie jar – in the morning, no less.
You can easily veganize this recipe – just swap the eggs with the equivalent number of flax eggs. Also, when I am feeling especially self-gifting, I’ll add in some dark chocolate chips to the mix, because we all need a morning push and let’s face it, nothing gets me more excited about life than chocolate does!
Fig Oatmeal Breakfast Cookies Recipe
Makes 25 cookies
- 2 cups gluten-free old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup finely chopped dried figs
- 2 eggs, lightly beaten (or 2 flax eggs)
- 1 spotty ripe banana, mashed
- 1 tablespoon maple syrup
- 2 tablespoons applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- ½ cup almond meal
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, add the oats, baking soda, cinnamon, and nutmeg. Stir. Add in the figs.
In a separate bowl, combine the eggs, banana, maple syrup, applesauce, vanilla extract, and coconut oil. Whisk until well combined.
Pour the wet mixture into the dry ingredients and fold until well combined. Next, fold in the almond flour. The batter should be thick enough to scoop into shape.
Place spoonfuls of the batter on a lightly greased parchment paper-lined baking sheet. Bake for 10 minutes. Let cool for a few minutes before eating. Store what you don’t consume immediately into an airtight container.
Oatmeal Cookies Image from Shutterstock
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