Cinnamon Horchata Breakfast Cookies
September 27, 2022
Serves: 18 cookies
About this Recipe
Who doesn’t want cookies for breakfast?! If you’re looking for a delicious, but nutritious, way to start the morning this breakfast cookie will be a hit for kids and adults alike. These gluten-free, dairy-free, and refined sugar free cookies will have your family wondering why they get to have cookies for breakfast!
Created by Alison Tierney, MS, RD, CD, CSO.
Ingredients
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 2 medium ripe bananas, approximately 1 cup mashed (or, 230 grams)
- ½ cup natural peanut butter (or, other nut butter)
- ¼ cup Orgain Organic Protein Powder, Vanilla Horchata
- ¼ cup date sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups instant oats
- ½ cup raisins, dried fruit, or dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Set aside.
- Start by making “flax eggs”. In a separate small bowl, add 2 tablespoons of ground flaxseed and 6 tablespoons of water. Mix together and let the mixture sit for at least 5 minutes.
- In a large bowl, add banana and mash using a large fork, avocado masher, or pastry cutter. Once mashed well, add the nut butter, protein powder, date sugar, and vanilla extract. Mix until well combined.
- To the mixture, add the cinnamon, baking powder, rolled oats, and salt. Stir until well combined. Fold in the dried fruit or chocolate chips. Fold until well incorporated.
- Add your dough to the prepared cookie sheet. Using a small cookie/ice cream scoop or spoon, place dough on the sheet with a small amount of space in between.
- Bake in the preheated oven for 12-15 minutes, until the cookies start to slightly brown.
- Cool for 5-10 minutes before serving. Enjoy!
Storage: Cookies can remain at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
