Now you’ll never have an excuse NOT to have cookies for breakfast.
These chunky little gems mix together quickly by hand in one bowl. The best part – cookies can be customized with whatever mix-ins you like. Want to add chocolate covered raisins? Throw them in. I won’t judge.
And how you cook the dough is totally up to you. Some options:
– bake cookies in an oven
– use a microwave for zapping
– cook dough in a skillet on the stove top
– bake in a car if it’s hot enough
Do it all four ways if you want. Like a good cookie, choice is a delicious thing.
An easy recipe for one-bowl cookies made with almond meal and coconut flour. These gluten free cookies are barely sweetened with maple syrup making them perfect for breakfast. Cookie dough can be stored in fridge to bake during the week as needed. Gluten free, vegan, and DIY friendly.
- 1.5 cups almond meal, packed
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup coconut oil, melted
- 1/4 cup mashed ripe banana
- 3 tablespoons maple syrup
- 1.5 teaspoons pure vanilla extract
- Optional extras (mix and match up to 1 cup total):
- Sliced almonds
- Chocolate chunks
- Chopped dates
- Sunflower seeds
- Pumpkin seeds
- Quinoa flakes
- Shredded coconut
- Gluten free oats
- Sea salt for sprinkling
- Whatever else looks good
In a medium bowl, combine: almond meal, coconut flour, baking soda, salt, and cinnamon. Set aside.
Preheat oven to 350° if you plan on baking the cookies.
In a measuring cup, whisk together: coconut oil, banana, maple syrup, and vanilla.
Stir wet ingredients into dry and blend thoroughly. Fold in extras of your choice.
Use a #40 disher to scoop dough into balls. Refrigerate dough unless you plan on baking now.
For oven - place dough balls on a parchment lined cookie sheet and bake for about 10 minutes in a 350 degree oven. For the best looking cookies, do not flatten balls prior to baking. Instead, flatten the cookies with a spatula upon removing from oven.
For microwave - place one dough ball on parchment paper and press down slightly to flatten. Cook for about 30 seconds on high (in a 1500 watt oven). Exact time will vary depending on how powerful your microwave is. Let cool before enjoying. (Note: Since microwaved baked goods don't brown on the outside, you'll probably think the cookie isn't done. If overcooked, this cookie will brown (and eventually burn) from the inside out.
For stove top - heat skillet on medium low, add dough ball and flatten with the back of a spatula. For perfectly shaped cookies, cook the dough inside small, greased (heat resistant) cookie cutters in the skillet. Cook for about 3-4 minutes then flip cookies over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Watch closely to keep cookies from potentially burning. Remove from heat and let cool before enjoying.