When I want to make breakfast SUPER simple, I make a batch of these and I DOUBLE it.

Plenty for breakfast, and a great snack or even meal later in the week. We call them adventure cookies because when you have a batch of these on hand, you can jump into any kind of spontaneous adventure and KNOW you have provisions for hungry bellies along the way!

This is my recipe for a GIANT batch of breakfast cookies. But here’s the thing…I don’t measure for these, so these are estimates and YOU get to decide what works for you. I’ll share my simple hack for scaling it up or down and working with what you have on hand.

 

Sugar Free, Gluten Free Breakfast Cookies

Combine wet ingredients:

5 very ripe bananas
2 baked, peeled sweet potatoes
4 eggs
1/2 c. butter, coconut oil, avocado oil, or a combination
approx. 1/2 c. honey (if you’re using a liquid sweetener)

Mix those in a bowl, then add
1 c. unsweetened coconut
1 c. nuts
1 c. sugar free chocolate chips
1 c. raisins

2 Tbsp. cinnamon
1 Tbsp. baking powder
2 tsp. salt
your sweetener of choice (if it’s not a liquid), to taste
enough oats to make a batter that is just a bit moister than cookie dough, and slightly stiffer than muffin batter (are you following me?).

Spoon onto cookies sheets and bake at 350 until they are golden brown, approx. 15 minutes.

The Breakfast Cookie Formula

This is the formula for breakfast cookies that use whatever you have on hand and always turn out right:
1 egg and a few Tbsp. fat/oil for each cup of veggie or fruit puree (use bananas, sweet potatoes, applesauce all work)
sweetener to taste
1/2 tsp. salt
1 tsp. baking powder

PLUS
enough dry ingredients to hold it all together. Get creative–as long as you have some eggs in there to hold it together, you can really go hog wild with different combos! Try adding peanut butter to the liquids, replacing the cinnamon with 1/2 c. cocoa powder, adding different dried fruits and nuts, whatever your fancy!

Breakfast Cookie Hack

Here’s my other hack–if you blend the oats, a few cups at a time, fo

r a quick minute in the blender, essentially creating quick oats or chunky oat flour, the cookies will have a better texture and not feel like so much work to chew 🙂

Store cookies in a ziplock bag or vintage cookie tin (that’s what I do!) and when your friend texts “meet us at the park?” you grab and go!!!!