Breakfast is pretty exciting around here these days. First Froot Loops. Now…breakfast cookies. And not just any breakfast cookies. Whole grain banana pecan breakfast cookies. Naturally sweet, high in protein … more
Breakfast is pretty exciting around here these days.
First Froot Loops. Now…breakfast cookies. And not just any breakfast cookies. Whole grain banana pecan breakfast cookies. Naturally sweet, high in protein and with lots of bite.
Wanna know why? ‘Cause you asked for them. Make these ahead of time, and you’ve got breakfast to go.
Toss the diced banana and pecans in some dry ingredients. Set them aside.
Mix up all the rest of the ingredients, and then fold in the nuts and diced bananas. There’s another banana in there, plenty of oats, plus just the right amount of Gluten Free Whole Grain Teff and Gluten Free ‘Sweet’ White Sorghum Flour.
Divide the dough into 24 balls, then press them into disks.
- 1¾ cups (245g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 2 tablespoons (25g) whole grain teff
- 5 tablespoons (45g) sweet white sorghum flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ cup (50g) granulated sugar
- ½ cup (109g) packed light brown sugar
- 8 ounces ripe bananas (about 2 medium-sized bananas), half mashed and half diced
- ½ cup (60g) chopped pecans
- 1½ (150g) cups gluten-free old-fashioned rolled oats
- 1 tablespoon (14g) neutral oil, like canola
- 4 tablespoons (56g) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, beaten
- Preheat your oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, teff, sorghum flour, baking soda, baking powder, salt, cinnamon, granulated sugar and brown sugar, and whisk to combine well.
- In a separate small bowl, combine the diced banana and the chopped pecans. Add about 1 tablespoon of the dry ingredients to the small bowl, and toss to coat the banana and pecans in the dry ingredients. Set the small bowl aside.
- To the large bowl of dry ingredients, add the oats, and whisk to combine. Add the mashed banana, oil, butter, vanilla and eggs, mixing to combine after each addition. Carefully mix the bananas and pecans into the cookie dough.
- Divide the dough into 24 pieces, and, with wet hands, roll each into a ball. Place the balls of dough about 1 inch apart on the prepared baking sheet(s), and press each down into a flat disk, again with went hands. Place the baking sheet with the cookie dough in the freezer for about 10 minutes, or until firm.
- Place the chilled dough in the center of the preheated oven and bake, rotating once during baking, until the edges of the cookies have begun to brown and cookies are mostly set, about 12 minutes.
- Remove from the oven and allow the cookies to cool until firm on the baking sheet. Transfer to a wire rack to cool completely.
P.S. Looking for more inexpensive gluten-free breakfast ideas? Try Pumpkin Granola Breakfast Cookies. Or how about homemade Maple Almond Granola? Pumpkin Carrot Cupcakes are totally breakfast, too, if you call them muffins.