As someone who is constantly out the door right after rolling out of bed, breakfast is usually the last thing on my mind. It’s only when I hear my stomach growl mid-morning that I realize my mistake and reach for the nearest bag of chips to hold me over until lunch. I am not alone in my morning rush, and I’m also not alone in the fact that meal prep is easier said than done.
Cue my gluten-free, no-added-sugar breakfast cookies. These babies are the glorious result of using all the random bits and bobs I already had in my pantry one lazy Sunday evening. Consider them the gateway drug to making healthier choices for the rest of the day without compromising on taste (and more importantly, not taking up too much of your valuable self-care time).
When it comes to ingredients, nutrition and balance are key. Gluten-free oats make for less bloat, while chia seeds add fiber and omega-3’s. Dark chocolate chips are good for the heart and walnuts are great for your brain. Cinnamon reduces blood sugar and almond butter is chock full of healthy fats and protein. The list goes on, but I’m pretty sure you’re already raring to get baking.
GLUTEN-FREE BREAKFAST COOKIE INGREDIENTS
1 cup Gluten-Free Oats
¼ cup Chia Seeds
½ cup Coconut, shredded or flaked
¼ cup Honey (add a bit more if you want them to be sweeter)
¼ cup Almond Butter (can sub for other nut butter)
½ cup Pumpkin Puree or Applesauce
2 teaspoons Pumpkin Pie Spice
2 teaspoons Cinnamon
1 teaspoon Baking Powder
Pinch of Salt
¼ cup Dark Chocolate Chips
¼ cup Walnuts or Almonds, chopped
GLUTEN-FREE BREAKFAST COOKIE ASSEMBLY
1 | Preheat oven to 350°F. Mix oats, coconut, and chia seeds in a food processor or a powerful blender until they reach a chunky flour consistency.
2 | In a separate bowl, mix the pumpkin puree with the honey, salt, spices, baking powder, and almond butter.
3 | Combine everything, folding in the chopped walnuts and dark chocolate chips.
4 | Using a spoon, scoop enough dough into your palms to form a small ball, then flatten slightly, placing balls on a baking sheet lined with parchment paper.
5 | Bake for about 15 minutes, checking in around the 13 minute mark to ensure they are cooking through and getting that golden cookie glow.
6 | Once done, take them out and let cool on the baking sheet for another 10-15 minutes (this will ensure perfect chewiness).
*Makes about 10-12 cookies. Store in an airtight container for one week, or freeze for longer storage.
Charlotte Farrell is a freelance writer and editor who loves nothing more than a piping hot matcha latte — with almond mylk, of course — and subjects like wellness, fashion, self-care, food, climate change, feminism, beauty, fitness, and travel. She graduated with honors in Communications and English Literature from the University of California, San Diego, and is now based in NYC where she enjoys reading, writing, exploring, and dreaming about gluten-free croissants.