Gluten Free Breakfast Cookies
These are a great grab-n-go breakfast for those busy mornings or snacks
Equipment
- 1 Cookie Sheet
- 1 Sheet of Parchment Paper
Ingredients
- 1 Banana-mashed
- 1/2 Cup Peanut Butter use either chunky or creamy
- 1/2 Cup Teff Flour
- 1/2 Cup Rolled Oats or Bob's Mighty Hot and Tasty Cereal I prefer Bob's Mighty Hot and Tasty-I love this cereal and even use it in whole grain breads
- 1/4 Cup Nuts or Seeds Any kind or leave them out
- 1/4 Cup Chocolate Chips up to 1/2 Cup
- 1/4 Cup Dried Montmorency Cherries up to 1/2 Cup, can substitute other dried fruit of your choice
- 3 tsp Maple Syrup The darker color syrups add more flavor
- 1 tsp Vanilla
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
Instructions
- Preheat oven to 350°
- Mix banana, egg, peanut butter, vanilla, syrup and butter
- Add the remaining ingredients except for chips and dried fruit and mix well
- Mix in chips and fruit
- Drop by spoonfuls on parchment lined cookie sheet
- Flatten and shape as desired, these do not spread in the oven
- Bake 350°F 10-12 minutes
Notes
This is a highly customizable recipe. Add and subtract as you prefer but keep the quantities approximately the same as listed. It is a fun recipe to experiment with.
