Can I make these cookies gluten-free?

Absolutely! Using rolled oats (certified gluten-free) and almond flour ensures that these cookies are gluten-free. You can substitute any flour with gluten-free alternatives as well.

How do I store leftover cookies?

Store the cookies in an airtight container at room temperature for up to five days. If you want to keep them fresh for longer, you can freeze them wrapped tightly in foil or plastic.

Can I add protein powder to these cookies?

Yes, adding protein powder is a great way to boost the nutritional profile of these cookies. Just reduce the amount of almond flour slightly to maintain the right texture.

What can I substitute for bananas?

If you are not a fan of bananas, unsweetened applesauce is an excellent substitute providing moisture and natural sweetness. You can also use pure pumpkin or mashed sweet potatoes.

Can I use another type of flour instead of almond flour?

Yes, you can substitute almond flour with coconut flour, but remember to adjust the quantities as coconut flour tends to absorb more moisture.

Breakfast Cookies – Energizing Morning Treats You’ll Love

Ingredients

Scale

1 cup Rolled oats
1/2 cup Almond flour
1/4 cup Honey or maple syrup
1/2 cup Mashed banana or applesauce
1/2 cup Chopped nuts or seeds
1/2 cup Chocolate chips (optional)
1 tsp Vanilla extract
1/2 tsp Baking powder
1/2 tsp Cinnamon
Pinch of salt

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond flour, baking powder, cinnamon, and salt. Whisk well.
In another bowl, mix mashed banana or applesauce, honey or maple syrup, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients. Stir until just combined, folding in nuts or seeds and chocolate chips if desired.
Scoop tablespoon-sized portions onto the prepared sheet, spacing them 2 inches apart.
Bake for 12 to 15 minutes until golden brown and slightly firm. Let cool slightly before serving.

Notes

For a vegan version, use maple syrup instead of honey and dairy-free chocolate chips. Customize with dried fruits or different spices for variety.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 7g
Sodium: 50mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg