Who ever said you can’t eat cookies for breakfast?
These allergy-friendly cookies contain oats, bananas, raisins…healthy!
Plus, they contain no flour, no added sugar, no egg, no milk.
Scroll on down for the recipe and video tips!
One grey, winter afternoon I decided to whip up a new allergy-friendly treat…
because my kids could not stop asking for food.
So the boys helped me throw together some healthy ingredients…
we put them into the oven in the name of “cookies”…
and the results were stellar!
Our recipe was deemed a winner by the whole family.
And now we eat them often…calling them breakfast cookies because they are that healthy!
Healthy AND loved by the kids.
They said these definitely need to go on the blog.
And in unusual fashion, they both contributed thoughts, lol.
“Make sure you put this on the blog, mom…these are the best.”
“Make sure you tell people to use golden raisins, they’re really good.”
No need to even pull out the mixer, you can mix these by hand.
That means littles can help make them, too!
These remind me of granola bars,
but are so much easier to make. Tried that, no fun.
You could even skip the baking part and eat these raw.
Just scoop little balls and refrigerate.
And these can be free of the top 8 allergens if you use sunflower seed butter like Sunbutter (affiliate link).
The fact that these have no flour, no egg, no milk, AND no added sugar is mind-blowing…
because I guarantee you even picky toddlers will gobble them up.
Our yummy, easy, basic ingredient breakfast cookie recipe is below!
And we have some quick tips in video here for you, too.
ALLERGY-FRIENDLY BREAKFAST COOKIES
Makes 18 Small 1″ Cookies
BREAKFAST COOKIE INGREDIENTS
1 banana smashed
1/4 cup peanut butter (Smucker’s Natural has no sugar)
2 Tbs melted coconut oil
1/4 tsp baking soda
1/4 tsp sea salt
3/4 cup quick oats
1/4 cup dairy-free chocolate chips
1/4 cup raisins (we did golden)
HOW TO MAKE BREAKFAST COOKIES
Smash banana in a medium size bowl.
Add peanut butter, melted coconut oil, baking soda, and salt. Mix well.
Add oats and then chips and raisins.
Use a melon balling scoop (affiliate link) to put mixture onto cookie sheets.
Gently smash balls down with a spatula, to make cookie shapes.
They should be about 1/2″ thick.
Bake for 10-12 minutes until golden brown.
Remove from oven and let set for 5 minutes before eating.
Hope you love these breakfast cookies as much as we do.
Leave a comment and let us know!
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