Description
These gluten free breakfast cookies are so simple to make and delicious. Not only do they add some fiber to any breakfast meal, they are also great snacks when you are on the go!
Ingredients
Scale
- 2 cups rolled oats, gluten free
- 2 large bananas, mashed
- 1/2 cup nut or seed butter (peanut, cashew, almond, sunflower)
- 1/4 cup blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mash the banana in a medium bowl with a fork.
- Add the seed/nut butter and oats to the bowl and mix everything together.
- Fold in the berries gently.
- Scoop out 12 balls of dough. Place them on the parchment paper and gently press them down with the palm of your hand into a cookie shape.
- Bake for 10-12 minutes and let cook before storing the cookies.
Notes
- These cookies will keep in an airtight container for about 3 days or up to a week in the refrigerator.
- Feel free to add in some chopped nuts if you like.
- You can also add a little spice to the cookies if you want (cinnamon, pumpkin, chai, etc.).