If you have seen my Instagram feed lately, you know I am obsessed with this cookie recipe I am about to share. I got it from one of my favorite blogs, Minimalist Baker. The things that happen on that blog are like friggen magic! I love it.
Anyway, there are a lot of mornings in which even considering sitting down for a bowl of cereal are not an option, because either I wake up late and don’t want to mess with Andy’s sleep/wake schedule too much or I wake up to a kid screaming his head off and then it is go go go from there. I try to always eat breakfast. It is one of the things about me that annoys Mike.
Right when I wake up, my first thought is breakfast.
Well, after I check on Andy of course.
These cookies are so healthy that I have made them my breakfast, lunch, and snack on many occasions. There is no sugar, flour, or butter!!! That is why I can justify it to myself that this is a suitable breakfast when I am on the move.
Trust me, you are going to loooove this cookie recipe. OMG I forgot to mention the dough for the cookie even comes together in my small food processor.
5 Ingredient Vegan Gluten Free Cookies
Ingredients
- 1 Cup Pitted Dates packed (soaked for 10 minutes in warm water and then drained)
- 1 Medium Sized Banana
- 2 Tablespoons All Natural Peanut Butter
- 3/4 Cup Almond Meal
- 3/4 Cup Gluten Free Rolled Oats
- Optional: Dairy free chocolate chips/chunks or dried fruit.
Instructions
-
Roughly chop the dates then add them to a food processor. Pulse until finely chopped.
-
Add the banana and peanut butter to the processor. Mix until combined. Scrape down the sides as needed.
-
Add the almond meal and oats to the food processor. Mix until a loose sticky dough starts to form.
-
Transfer the dough to a mixing bowl. Mix in the chocolate chips or fruit if you are using it. Add a tablespoon or two more of almond flour so you can start to form the dough into cookies.
-
Scoop tablespoon sized dollops of the dough out on to a baking sheet lined with parchment paper. You can put the cookies fairly close together since they don’t expand much while baking.
-
Once all the dough is used up and the cookies are formed, transfer the cookie sheets to the fridge to chill for about a half an hour.
-
Preheat the oven to 350 degrees F.
-
Bake the cookies for 15 minutes until just barely golden around the edges. Let the cookies cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
Recipe from Minimalist Baker.
Helen @ Scrummy Lane
March 23, 2014 at 12:00 pmHi, Stefanie! I really like Minimalist Baker, too. I got a cool recipe from there that’s a little similar to this … with dates and oats and peanut butter and other cool raw things. These look fabulous, too. Pinning for later!
Joanne
March 20, 2014 at 6:19 amGrab-and-go cookie breakfast!! YUM. Sounds great to me!
Stefanie
March 20, 2014 at 4:19 pmThanks Joanne!!
Heide M.
March 19, 2014 at 10:29 pmYour cookies look and sound yummy.
Stephie @ EYHO
March 19, 2014 at 8:39 pmI am all over these! I wake up immediately thinking about breakfast, too…then get upset with Alex when he doesn’t want to go to brunch because he doesn’t eat in the morning! Weirdo.
Ashley - baker by nature
March 19, 2014 at 6:29 pmThese look SO amazing! And only 5 ingredients? YES!
Maggie @ A Bitchin' Kitchen
March 18, 2014 at 10:29 pmBreakfast appropriate cookies?! I want! These look awesome.
Josef Rosenfeld
March 18, 2014 at 8:44 pmgoing to share this on the Orgran Facebook page, just because they look really good.
Kayle (The Cooking Actress)
March 18, 2014 at 6:01 pmMinimalist Baker IS so amazing!!! These cookies are totally the perfect breakfast-easy to grab and go! (plus…cookies…for breakfast.)
Stefanie
March 18, 2014 at 9:22 pmI mean, right? Can’t go wrong!
Shikha @ Shikha la mode
March 18, 2014 at 5:36 pmIt’s funny that you got your recipe from MB because your blog reminds of them – that’s a compliment!!
Stefanie
March 18, 2014 at 9:21 pmThanks Shikha! (blushing)
Susan
March 18, 2014 at 2:05 pmYou were so close to having me with these cookies and then you added that banana! Evil!
Stefanie
March 18, 2014 at 2:23 pmOh no! I forgot about your hatred of banana!!! I bet you could make these without it… Maybe add more peanut butter???
Amanda @ Once Upon a Recipe
March 18, 2014 at 12:23 pmCookies for breakfast is always a good idea, but especially when they pack a healthy punch! I haven’t tried this recipe yet, but it’s going on the list (along with many more of Dana’s amazing recipes)!
Stefanie
March 18, 2014 at 12:28 pmThese are so easy! Dana is a genius!
Stephanie @ Girl Versus Dough
March 18, 2014 at 8:47 amI’m the same way with breakfast — sometimes I get so excited for it before I even go to bed. That would definitely happen with these cookies!