Good morning, friends! Switching to a gluten-free diet has been a challenge since I got the news that I have a gluten sensitivity, especially due to the pre-existing lactose intolerance I have. But as difficult as it has been to transform my eating habits, it’s a far better alternative to the mood swings, itchy and bumpy skin, stomach pain, headaches and bloating. But although it’s a huge change, the fact that I geek out about new, delicious recipes has definitely put some checks in the “Worth It” column.
Breakfast has always been my favorite meal. So many options and just all around yumminess, plus you can have it at any time during the day. (Now, I know you can make the argument that you can have cold pizza and mac & cheese for breakfast, but that’s neither here nor there. Anyone? Just me? Okay.) BUT, just having eggs for breakfast every morning or buying gluten-free cereal gets pretty BLAH pretty quickly. Plus, when they start slapping “gluten-free” on products, this funny thing happens where it ends up costing $2 more than the food without it. Those sneaky buggers, taking advantage of “economically disadvantaged” people like me. (Yeah, I hate myself just a tad for even typing that sarcastically. I’m poor. The end.)
So what’s a girl (or guy) to do? Having recently gone to the store to pick up oatmeal, I had an idea. Instead of just regular oatmeal and having to deal with the bowl all week, I’ll make breakfast cookies to grab quickly out the door so I can get a bit more time in at the gym before work. And the best part? I can add in sometime sweet. Cookies for breakfast? possibly with chocolate chips in them? Adulting FTW.
These are great to give you energy for the morning and you can add a tablespoon of honey to the mix to sweeten things up if you need that extra kick. Don’t reach for those heavy donuts that make you feel crappy the rest of the day, grab a cookie instead! 😉
3 cups uncooked quick oatmeal (I use Bob’s Red Mill Gluten-Free Quick Cooking Oatmeal)
3 medium ripe bananas (you can either mash these before hand until they’re creamy, or cut up the banana and just have it mix in so there are some chunkier spots. Depends on your preference)
1 1/2 cup unsweetened applesauce
2 tsp cinnamon
1 1/2 tsp vanilla extract
Time for the add-ins! I used walnuts and flaxseed in one batch and Enjoy Life chocolate chips in another this time. I don’t really measure this part since it’s all to your taste how much you want of each. But I’ve made these with 1/3 cup of dried cranberries and that seemed like a good amount. You can add anything you’d like, dried cranberries, walnuts, flaxseed, chocolate or peanut butter chips… go crazy!
1. Preheat the oven to 350 degrees.
2. Mix together, oatmeal, bananas, vanilla extract, applesauce and cinnamon.
3. Prepare a cookie sheets with parchment paper. Drop cookie dough in spoonfuls onto the cookie sheet, and then flatten cookies into round shapes. ( I made about 17 slightly-larger-than-medium cookies)
4. Bake approx. 25 – 30 minutes, or until golden. Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack. Be careful, cookies will be very soft until they cool entirely.C
Store in an airtight container for up to a week.
Stay tuned for more recipes and let me know what you think of this one below! Thanks for stopping by! And remember to Live Long & Geek!