Thick and Fudge Breakfast Cookies (Gluten Free)

    30 minutes

    Thick, chewy and moist these are a beautiful blend of banana, chocolate chips, orange zest and subtle cinnamon. These will make you regret the days you skipped breakfast!


    Nevada, United States
    3 people made this

    Makes: 1 batch

    • 3 ripen bananas, mashed
    • 2 cups gluten free oats, pulverized
    • 1 cup nut butter (such as almond butter)
    • 1 egg, room temperature
    • 1 orange, zested
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 3/4 teaspoon baking powder
    • 1/4 cups walnuts, chopped (or any other nuts)
    • 1 cup dates, pitted and pulverized
    • 1/2 cup chocolate chips (sugar free or regular)

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven at 180 degrees C. Line a biscuit tray with baking paper and set aside.
    2. In a medium bowl, mix all the ingredients together until well combined. If the mixture seems a little runny place it in the freezer for 20 minutes until firm.
    3. Scoop 2 heaped tablespoons of the mixture to form a cookie (or a an ice cream scoop can also be used). Pat down with a fork and bake for 15-18 minutes until golden brown. Remove and cool in a rack.
    4. You can store in an airtight container or ziplock bag for 4 days.

    See it on my blog

    My gf home bakery

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