Gluten-free Oat Breakfast Cookies with Date Sugar
Gluten-Free Breakfast Oat Cookies with Date Sugar are perfect for a quick and healthy breakfast. Made with whole ingredients like gluten-free oats, bananas and date sugar!
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Servings: 12
Ingredients
- ¼ cup cacao nibs
- 2 cups gluten-free rolled oats
- 1 cup shredded unsweetened coconut
- ¼ chia seeds
- 1 teaspoon cinnamon
- 5 medjool dates pitted
- 2 bananas
- ¼ cup natural peanut butter
- ¼ cup pure maple syrup/date sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Mix cacao nibs, oats, coconut, chia and cinnamon in a medium bowl.
- In a food processor, add the medjool dates, bananas, natural peanut butter and date sugar and blend by pulsing a few times until fully combined.
- Pour the date mixture over the bowl of combined dry ingredients. Stir to combine.
- Using a ¼ cup measure, place 12 scoops of the cookie mixture on to the baking sheet.
- Wet the back of a measuring cup and gently press each cookie down slightly.
- Bake in a pre-heated oven for about 22 minutes or until you can smell the coconut and the bottoms are nicely browned.
- Serve warm or keep in an air-tight container on the counter for up to 4 days.
Notes
These freeze well too. Place in an air-tight container and place in the freezer for up to 2 months.