Coming up with healthy breakfasts can be a challenge in of itself, but when you throw in some allergies it gets even harder. I had gotten used to gluten and corn free breakfasts (for Natalia) but now it looks like we get to take out dairy and egg as well. That really threw me for a loop!
We are not much for traditional breakfasts. I will gladly eat a salad for breakfast, but sometimes I just want something a little traditional and normal. Oatmeal porridge will only take me so far with that endeavor so the other day I decided to try making breakfast cookies. They were a hit. The kids loved having “cookies” for breakfast, I loved having something tasty that filled me up.
For those who do not know breakfast cookies are sort of like round breakfast bars. Mark said they had the texture of CLIF bars but I found them much, much, much tastier. They are not as sweet as regular cookies and are designed to be very hefty and filling.
They make great breakfasts for on the go, or even snacks! I bet you could even make a double or triple batch of these and freeze them!
Raisin Oatmeal Breakfast Cookies
- 2 cups almond flour (see notes for a nut free option)
- 2 cups gluten free oatmeal
- 1/4 cup milled golden flax seed
- 1/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 cup peanut butter or sunflower butter
- 2 mashed bananas
- 1/2 cup honey
- 2 tablespoons water
- 1 tablespoon apple cider vinegar
- 2 tablespoons of molasses
- 1 teaspoon vanilla
- 1 1/2 cups raisins
Preheat the oven to 350 degrees and prepare two sheet pans.
In a large bowl mix together the almond flour, oatmeal, flax seed, cinnamon, and baking soda.
In a medium size bowl mash the bananas, stir in the honey, vanilla, vinegar, molasses, and water then the peanut butter.
Mix together the peanut butter mix and the oatmeal mix. It is very thick and I found it easiest to just dig my hand in there and mix, but the batter attachment in a stand mixer would also work.
Stir in the raisins.
Oil your hands slightly to help prevent sticking, then grab a handful of the mix. I think each cookie was around 1/3 cup. Roll slightly and pat down onto the sheet pan. The goal is 12 3″ cookies.
Bake for 14-16 minutes or until the center is set. Allow to cool at least partially before eating.
Note: You can substitute the almond flour for roasted pine nuts that have been ground into a meal.