Gluten-Free Healthy Morning Cookie – Vegan

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Starting your day with a Healthy Morning Cookie…packed with seeds, unsweetened coconut, oats, dried fruit, nut butter, cocoa nibs and bananas. Cocoa nibs are a great source of plant based magnesium, calcium, zinc and iron.

Yes, this nutrient-protein filled cookie has it all to keep you energized.

This plant-based gluten-free cookie is a little chewy with crunchy seeds and zesty fruit throughout. The banana is all you need for sweetness, and if you prefer sweeter things, you can add a tablespoon of pure maple syrup.

 

healthy morning cookie, gluten-free

 

Mornings are a busy time of the day. Whether you are rushing out to work or getting your family ready for the day, breakfast can be challenging. 

Making a healthy breakfast in advance like this morning cookie will make breakfast time less stressful.

This gluten-free healthy cookie recipe is packed with crunchy seeds and fruit mixed with certified gluten-free oats. The cookie is sooo tasty!

 

gluten-free healthy cookie

 

A cookie is often thought of as a delicious sweet treat. This morning cookie is more than that. The fiber, protein and antioxidants in this healthy recipe make this gluten-free cookie nutrient-dense and satisfying. The cookies are a good breakfast choice. Another couple of cookies you may enjoy are the 5 Ingredient Keto Walnut Cookie, or the Gluten-Free Buckwheat Chocolate Chip Cookies.

what I love about this healthy morning cookie recipe is, it is so easy to make…

 

gluten-free healthy cookie

 

To start, mix some of the seeds with the milk of choice. After a few minutes, it will become a gel-like mixture. This is what holds the cookie together.

Then, mash ripe bananas. A great way to use up those ripened bananas. The riper, the sweeter, yet the calories remain the same. YEY!

Now, mix everything in a bowl; you don’t need a mixer. All you need is a spatula the cookie dough is quickly mixed.

If you have a cookie scoop, use it to scoop out the dough and place it on a baking sheet. The cookies can be placed fairly close together because they do not spread. I like to flatten them slightly by using a fork.

Next, bake until the bottoms are golden brown. You can make 12 larger cookies or 15 smaller cookies. Don’t forget to adjust the baking time.

 

healthy gluten-free cookie

 

Hack of the day!

 

HOW TO RIPEN A BANANA

 

How to ripen bananas for baking?

Preheat oven to 300 F. Place bananas with peels on a lined baking sheet and bake until their peels turn black. Cool until you can handle them without burning your hands. Peel and mash. The bananas are extra sweet, mushy and ready for your recipe. Sometimes the banans ooze during baking, so use a liner to avoid messy cleanup 🙂

 

heealthy breakfast cookie, gluten-free

 

more than just a healthy morning cookie…

Although I created this gluten-free cookie recipe for breakfast, it makes for a great mid-day pick-me-up snack. I love it after a workout to give me that protein boost or before my tennis for extra energy. Either way, you will love how delicious this grab-and-go cookie tastes.

Having a delicious cookie that not only tastes good but is healthy and satisfying is a win-win all the way. 

I keep these gluten-free healthy morning cookies in an airtight container in the fridge. They will keep for up to seven days when refrigerated. Enjoy!

Ingredients

  • 1 Tbsp. + 1 tsp. chia seeds
  • 2 tsp. Poppy seeds or flaxseeds
  • 1/3 cup milk of choice (coconut, almond, cashew, rice, hemp, oat)
  • 1/3 cup unsweetened shredded coconut (medium desiccated)
  • 1/3 cup dried fruit (raisins, cranberries, chopped apricots, chopped apples or chopped dates)
  • 1/4 cup cocoa nibs or GF mini chocolate chips
  • 2 Tbsp. Pumpkin seeds
  • 1/4 tsp. Sea salt
  • 1 cup mashed ripe bananas (about 2 ripe bananas)
  • 2 Tbsp. Nut butter (cashew, almond, walnut)
  • 1 Tbsp. Pure maple syrup (optional)
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    Instructions

  • Preheat oven to 350 F and line a cookie sheet with parchment paper
  • In a small bowl, mix chia seeds and poppy seeds with milk. Soak the seeds for 30 minutes
  • In a large bowl, combine oats, coconut, dried fruit, cocoa nibs/chocolate chips, pumpkin seeds and salt. Add mashed bananas, gel-like seed mixture, nut butter and if using maple syrup. Using a spatula, thoroughly mix.
  • Using a cookie scoop or a tablespoon, scoop out dough onto the prepared cookie sheet. Using a fork, lightly press the dough down and form a cookie shape
  • Bake for 20 - 22 minutes. The bottom of the cookie should be golden brown
  • Cool on the cookie sheet for 5 minutes, then transfer onto a cooling rack to fully cool.
  • Note; I made 12 large cookies. If you prefer, you can make 15 smaller cookies and bake for 18 - 22 minutes
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