Easy Breakfast Cookies
Cookies for breakfast are always a winner, and these easy oat & cacao cookies are a great option for breakfast or quick snacks. Made with gluten-free oats and organic cacao powder, they taste like a delicious treat while being packed with whole-food ingredients to power you through your morning. Enjoy them warm, straight out of the oven, or store them for a few days for easy breakfasts or snacks.
Equipment
- Large mixing bowl
- Baking tray
Ingredients
- 1 ½ cups gluten-free oats 120g
- ¼ cup cacao powder 25g
- ⅓ cup smooth almond or peanut butter 80g
- 1 mashed banana
- ½ cup chopped nuts pecans and macadamias (70g)
- 3 tbsp maple syrup
- 3 tbsp almond milk
Instructions
- Preheat the oven to 180°C (160°C fan) or 350°F.
- Add all the ingredients to a large mixing bowl and stir well to combine. The mixture should be quite wet; if your nut butter isn’t very runny, you may need to add more.
- Divide the mixture into 8 equal portions and mold them into cookie shapes on a large baking tray. Sprinkle a few extra nuts on top.
- Bake for about 15 minutes or until the cookies are firm to the touch.
- Store in a sealed container for up to 3 days.
Notes
- These cookies are great served warm straight out of the oven or stored for a few days for a quick breakfast or snack.
- You can substitute the nuts for any of your choice or omit them altogether if needed.