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Granola Breakfast Cookie (gluten free)

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Granola Breakfast Cookie (gluten free)

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  • Author: Elika Tasker
  • Yield: 8 pieces 1x

Description

I wanted something that had all the wholesome ingredients needed for a good breakfast, protein, texture, instant energy and superfoods but make it ‘grab and go’. Here’s a simple recipe that I adapted from some I enjoyed online. Remember to make this fully gluten free then choose gluten free oats to avoid the cross contamination and as they’re vegan too, it will suit most dietary restrictions.


Ingredients

Scale

Dry ingredients

  cup    rolled oats

1    tbsp    chia seeds 

½   cup    chopped nuts 

  cup    dried fruit (unsweetened cranberries or sultanas)

¼   tsp     baking soda

¼   tsp     salt

    tsp     cinnamon

Wet ingredients

½  cup    cashew butter

½  cup    almond butter

1    tsp    vanilla extract

   cup    maple syrup


Instructions

  • Preheat oven and line a baking tray    

  • Combine all dry ingredients in a mixing bowl

  • Combine all wet ingredients into the mixing bowl

  • Mix well with a spatula ensuring all ingredients are thoroughly mixed

  • Using a tablespoon take a spoonful of the sticky batter

  • Roll into balls in the palm of your hand and press to make a thick flat cookie 

  • No need to leave much space between the cookies as they don’t really spread

  • Bake for 10-12 minutes until golden  

  • Wait 10 minutes until fully cooled and transfer to a wire rack


Notes

For you pastry breakfast eaters or grab and go types this is such a good replacement

They store well in an airtight container for 5 days in the chiller

I love eating mine with a latte for those mornings where I need a wholesome fast breakfast


Nutrition

  • Serving Size: (Makes 8 pieces)

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