Breakfast Cookies
These vegan, gluten free + low FODMAP breakfast cookies are SO delicious and make a truly nutrient-dense start to a busy day. Ready in just 30 minutes!
Ingredients
- 1 cup rolled oats gluten free if desired (learn about the benefits of oats!)
- 1 cup unsweetened shredded coconut
- ¾ cup almond flour
- ½ cup hemp hearts (learn about the benefits of hemp hearts!)
- ¼ cup pumpkin seeds
- 3 tablespoons ground flax
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup mini dark chocolate chips
- ¼ cup crystallized ginger finely chopped
- 1⅓ cups mashed banana about 3 medium
- ¼ cup extra virgin olive oil or avocado oil
- 2 tablespoons pure maple syrup
Instructions
- Preheat the oven to 375˚F (190˚C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the rolled oats, coconut, almond flour, hemp hearts, pumpkin seeds, flaxseed, cinnamon, baking power, and salt. Stir in the crystallized ginger and chocolate chips.
- In a small bowl, mix together the banana, olive oil, and maple syrup until well blended. Add the banana mixture to the dry ingredients, and stir to combine.
- Working with wet hands so the batter does not stick too much, scoop ¼ cup (60 mL) of the batter and pat into 2-inch (5 cm) circles. Place evenly spaced on the prepared baking sheet. If the batter starts to stick to your hands, simply rinse them off and keep working with wet hands. The cookies will not spread, so you can easily fit them on one baking sheet.
- Bake until the cookies are golden on the bottom and starting to brown on top, 17 to 19 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Store in an airtight container on the counter for up to 3 days or in the freezer for up to 1 month.
Notes
The low FODMAP serving for these cookies is 1 cookie.