Recipes: Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
Cookies for breakfast? When they’re made with oats, flax, pecans and dried cherries it makes delicious sense. These Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies are the do-it-all breakfast for those who think they’re too busy to eat a morning meal. In addition to tasting great they also store remarkably well in the freezer, meaning you can bake a batch on the weekend and keep them on hand for breakfasts during the week. Go on, have cookies for breakfast!
Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies
2 cups Rice Chex cereal, coarsely crushed
1 cup gluten-free oats
1 cup unsweetened coconut flakes
1 tablespoon ground flax seed
1/4 teaspoon salt
3/4 cup chopped pecans
3/4 cup dried cherries
3 ripe bananas, mashed (about 1 1/3 cups)
2 tablespoons coconut oil, heated to liquid consistency
1/4 cup honey
1/2 teaspoon gluten-free vanilla
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
In large bowl, combine Chex cereal, oats, coconut flakes, flax seed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well combined and dough forms.
Place 2 1/2-inch round biscuit cutter on cookie sheet. Press 3 tablespoons dough into biscuit cutter on cookie sheet.
Carefully remove biscuit cutter. Repeat with remaining dough.
Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.
Prep Time: 25 Minutes | Total Time: 1 Hour 10 Minutes | Makes: 24 cookies
Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Other Breakfast Cookies We Love from Around the Web:
- Breakfast Cookies by Sally’s Baking Addiction
- Banana Oat Breakfast Cookies by Baked Bree
- Chia Oatmeal Breakfast Cookies from Eating Bird Food
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