Healthy gluten free breakfast cookies are so delicious! A 1 bowl recipe loaded with good for you ingredients like banana, pumpkin, oats, almond butter, nuts, cranberries and dark chocolate chips.
In the bowl of a mixer or large bowl, mash bananas, then add pumpkin puree, almond butter, baking powder, baking soda, and salt. Add agave, vanilla and coconut oil and mix until smooth.
Add oats, almond flour, oat flour and GF AP Flour, mixing until combined.
Add in chopped almonds, dried cranberries, chocolate chips and if desired hemp hearts.
Using a tablespoon or a medium cookie scoop drop cookies onto parchment lined baking sheet. These cookies won't spread much, if desired, press down lightly to flatten tops.
Bake at 350 degrees for 15-17 minutes for sea level, 375 degrees 13-15 minutes for High Altitude Gluten Free Cookies, until cookies spring back when lightly pressed and have a slight golden color.
Cool on cooling rack and store in air-tight container on counter up to 5 days, in fridge up to 7 days and may be frozen up to 6 months.
Notes
High Altitude Adjustments
Increase heat to 375 degrees F and bake for 13-15 minutes until tops spring back when you lightly touch them.
VEGAN GLUTEN FREE BREAKFAST COOKIES
If following a strict vegan diet; make sure you use agave nectar or maple syrup and dairy-free chocolate chips.
Substitution Options for Gluten Free Breakfast Cookies
Instead of almond butter; try peanut butter, cashew butter or even sun butter for a nut free version!
Use maple syrup or honey in equal amounts in place of agave
If not gluten free, replace oat and AP flour with whole-wheat flour or all oat flour
Almond Meal | if nut free, replace with oat flour
Try chopped pecans, walnuts, peanuts or other nut or omit completely.
Use any dried fruit desired, may increase if desired or may omit entirely
Instead of Hemp hearts, replace with flax seeds or flax meal