Dessert

Gluten Free Breakfast Cookies (modified from Minimalist Baker) is for Dessert.

Gluten Free Breakfast Cookies (modified from Minimalist Baker) takes several minutes to prepare.

Gluten Free Breakfast Cookies (modified from Minimalist Baker) takes several minutes to cook.

Gluten Free Breakfast Cookies (modified from Minimalist Baker) makes 40 servings.

The ingredients for Gluten Free Breakfast Cookies (modified from Minimalist Baker) are:

2 medium (7" to 7-7/8" long) Banana, fresh
2 large Egg, fresh, whole, raw
8 tbsp Skippy Natural Creamy Peanut Butter
2 tbsp Coconut Oil
1 tsp Vanilla Extract
3 tbsp Maple Grove Farms 100% Pure Maple Syrup
2 cup Quaker Oatmeal-- Old Fashioned Quaker Oats
.5 cup oat flour (Oatmeal ground up)
.5 cup, ground Almonds
.5 tsp Baking Soda
.5 tsp Baking Powder
1 dash Salt
.5 cup, chopped Walnuts
.5 cup Trail Mix, regular

Here is how you make Gluten Free Breakfast Cookies (modified from Minimalist Baker):

Mash bananas, mix in eggs, peanut butter, coconut oil, vanilla, and maple syrup. Mix together oatmeal, oat flour, ground almonds, soda, powder, and salt, then add to banana mixture. Stir in walnuts and trail mix. Bake at 350 degrees for 10 minutes.Serving Size: Makes 40 Tablespoon size cookiesNumber of Servings: 40Recipe submitted by SparkPeople user CHOCCHIP50.

The nutritional information for Gluten Free Breakfast Cookies (modified from Minimalist Baker) is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 83.2

• Total Fat: 5.0 g
• Cholesterol: 9.3 mg
• Sodium: 48.8 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 1.2 g
• Protein: 2.5 g