Let’s be real, I never needed an excuse to eat cookies for breakfast. But these (vegan + gluten-free) Loaded Breakfast Cookies are made with wholesome ingredients and definitely going to be on repeat for me.
I made them using Bobs Red Mill new pan-baked granola as the base – it added great texture & flavor without a lot of added sugar.
Loaded Breakfast Cookies
Ingredients:
- 1 cup Bobs Red Mill Maple Sea Salt pan-baked granola (or your favorite granola)
- 3/4 cup rolled oats
- 1/4 cup dried cranberries
- 1/2 cup dairy-free chocolate chips
- 1 tbsp chia seeds
- generous sprinkle of ground cinnamon
- pinch of salt
- 2 small (or 1.5 large) ripe bananas, mashed
- 1/3 cup peanut butter
- 3 tbsp maple syrup
Directions:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper
- In a large bowl combine the granola, oats, dried cranberries, chocolate chips, cinnamon and salt.
- In a separate bowl combine the mashed banana, peanut butter and maple syrup
- Add the wet ingredients to the dry ingredients and combine well
- Spoon about 1/4 cup of batter for each cookie onto baking sheet and flatten a bit (the batter will be a bit “gooey” and not stay together easily, but once it bakes it will)
- Bake for 14-16 minutes. Let cool for at least 5 minutes. Yields 8-10 cookies.
These Loaded Breakfast Cookies are chewy, perfectly sweet, and pretty much like eating oatmeal in cookie-form 😉 I like storing them in the fridge to stay fresh for up to 5 days.
As always, if you make these Loaded Breakfast Cookies or any of my other recipes I’d love to see how they turn out! Be sure to tag me on Instagram @hungry.blonde
You might also like:
3 Ingredient Blondie Fudge
Chocolate Coconut Peanut Butter Fudge Cups
Dark Chocolate Covered Coconut Bars
Healthy Cookie Dough Balls
Fluffy Almond Flour Snickerdoodles
