Breakfast and cookies should ALWAYS be a thing don’t you think?! Especially when they’re loaded with a whole grain museli that’s filled with oats, buckwheat, almonds, dates, coconut, pumpkin seeds, apples, flax…you get the picture! One of our favorite gluten-free cereal and granola companies makes the most perfect museli for such a cookie. Seven Sundays‘ products not only add a healthy boost to any breakfast or snack as is but I love how easy they are to incorporate into recipes such as this one!
These fun to make and equally delicious cookies are one of Emerson’s favorites for both breakfast and snacking. Since they’re packed with such nutrient dense ingredients it’s a cookie I’m okay serving her. You won’t find any refined sugars, extra fats, or ingredients you can’t pronounce in these gluten-free and vegan cookies either. And although they may be simple they’re anything but upon first bite!
Hope your little one(s) enjoy them as much as mine does!
Apple Cinnamon Breakfast Cookies
Author: The Hungry Happy Mama
Yields: 18 cookies
Prep time: 10 minutes
Bake time: 13-15 minutes
- 2 large bananas
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 2 tbsp oat milk (or sub any non-dairy milk)
- 1 1/2 c Apple Cinnamon Almond Museli
- 1 c quinoa flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- Preheat your oven to 350F and line a baking sheet with an oven-safe liner or parchment.
- In a large bowl mash the bananas using fork (some lumps are okay).
- Add the remaining wet ingredients, coconut oil, maple syrup, and milk. Whisk to combine.
- Add the museli, flour, baking powder, cinnamon, and sea salt. Mix to combine.
- Using a small cookie scoop or spoon scoop a couple of tablespoons worth of the mixture and drop onto the pan. Repeat for the remaining batter.
- Using your fingers, gently press down on each cookie to flatten slightly.
- Bake for 13-15 minutes or until golden.
- Allow the cookies to cool slightly before transferring them to a cooling rack.
Storing: cookies will keep for up to 4 days in an airtight container at room temperature. Freeze for a longer shelf-life.