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These gluten free breakfast cookies are delicious and don’t have a long list of weird ingredients!
Seeing something labeled a “breakfast cookie” usually makes me laugh out loud. It seems like a lot of the recipes out there are really just cookies that happen to have some oatmeal or dried fruit in them, but still basically seem like a cookie. Paleo cookies also seem a little goofy, too. I mean, if you’re eating Paleo, shouldn’t you be going for whole foods and not “cookies?”
I couldn’t help laughing at myself a little when I decided to make these almond banana creations and couldn’t think of anything to call them besides a breakfast cookie. “Small, flour free banana breads” just doesn’t have the same ring to it! So, without further ado, I introduce you to these Paleo, gluten free breakfast cookies!
Sadly, these cookies went really fast (even though I’m the only one home right now!) and I’m still waiting for a couple more bananas to ripen so I can make more. This time I think I’m making a double batch, since they should freeze pretty well!
I loved having a couple for breakfast while they lasted, and I definitely felt like they had better staying power than cereal. Which, honestly, isn’t very surprising, since most commercially-available cereal is straight simple carbs!
I know almond butter is more expensive than peanut butter, but I really can’t recommend using peanut butter as a substitute. The recipe will work, but ‘normal’ peanut butter just isn’t all that good. And it’s not Paleo, either, if that matters to you. Oh, and it almost always has added sugar.
If you get the made in the store-type premium peanut butter, there won’t be additives, but the ingredient list is much longer on a jar of ‘regular’ I looked at than it is on our almond butter. I buy Costco almond butter and the ingredient list is “roasted almonds.” That’s it. Looking at a popular brand of mainstream peanut butter, I counted eight total ingredients, including both sugar and molasses (as well as “mono and diglycerides,” which are synthesized fats). I mean, it’s your call, but I’d rather stick with the almonds!
I love using my KitchenAid standing mixer, so I used it to mash the banana and combine the ingredients. You can do it by hand, though, so don’t let a lack of mixer keep you away from this recipe!
Ripe bananas tend to be pretty sweet on their own and I’m not accustomed to eating much sugar, so I only added a scant tablespoon of honey. Honestly, I could do with even less! I know I’m a little unusual, though, so you can add up to about three tablespoons of honey or maple syrup without affecting the overall texture too much.
I can’t wait to make more of these again soon! They’re great for a healthier dessert or quick breakfast on the go.
More gluten free dessert recipes