I am soooooooo excited! This is my last week of work, then I am off the whole week of Thanksgiving! I get to relax bake, work on my blog and gear up for Black Friday!! Yes, I’m one of those crazy’s that goes out on Black Friday! But I don’t go to stores like Target and Walmart! I did one year and I thought I would go bonkers with all those people and rude one’s too!! I had them running into me, banging me with their elbows and don’t even get me going with the lines! I personally like shopping online, it’s safer and faster!! Today I have a healthy, gluten-free cookie that I is perfect for snacks or grabbing as your running out the door in the morning!!
Let me introduce to you the Breakfast Cookies!! I got this recipe from Growing Up Gabel, as part of this months Secret Recipe Club, I got to search all over Camille’s site and I found so many wonderful recipes! I saw one for Pumpkin Snickerdoodles that I plan on making next! Snickerdoodles and Pumpkin together, yes please! Two favorites in one, sounds like a winning combination! Why didn’t I make them? Because I couldn’t get my brain to stop thinking about Camille’s Breakfast Cookies!
I will admit I did change up this recipe but only because I have no self control! I knew since they had oats in them, no one in my family would eat them, so I had to make them as healthy as possible because it would just be me eating them all, and boy have I enjoyed eating them. I grabbed one on my way to work and I would have one when I came home! For my afternoon treat I would smother some peanut butter on top!
These cookies taste just like baked oatmeal! They are loaded with raisins, oats, slivered almonds, banana, cinnamon and honey! Yummy!!! When they came out of the oven they are crispy, but soon soften due to the banana and lack of fat. I stored these in the refrigerator for safe keeping! I am so happy that I found or should I say given to me, Growing Up Gable, because now I have a new cookie that I love! When I saw the photos of the cookies on Camille’s blog my mind started racing about all the add in’s I could use. Camille suggests chocolate chips in them and I will most definitely be doing that when I make these again! I could have made them a tad more sweeter or instead of honey, maybe add maple syrup! Camille came up with a brilliant recipe when she made Breakfast Cookies! Thanks Camille!! I love your blog and can’t wait to explore more of it!!
- Serves: 15 Cookies
- Serving size: 1 Cookie
- ½ cup applesauce, unsweetened
- 1 (93 grams)banana, mashed
- 2 tbsp.honey
- ½ tsp. salt
- 1 tsp. vanilla
- ½ tsp. cinnamon
- 1 cups oats (Gluten-Free)
- ½ cup almond meal flour
- ½ cup raisins
- ¼ cup slivered almonds
- ½ tsp. Turbinado Sugar
- Preheat oven to 350 degrees.
- In a large bowl stir together applesauce, banana, honey, salt, vanilla and cinnamon.
- Stir in oats and almond flour, raisins and almonds
- Scoop batter on to cookie sheet and sprinkle with sugar.
- Bake for 10-15 minutes.
- Allow cookies to sit on cookie sheet for a few minutes until they are set enough to move to cooling racks.
Now be sure to check out everyone else Secret Recipes! That’s one of my favorite reasons for being apart of this group!!
Have a wonderful week everyone!! I think after writing this post, I’m going to make more cookies!!