GF Morning Muesli Cookies
Cookies that are healthy enough for breakfast yet sweet enough for dessert. High on fiber and protein, low on fat.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, banana, chocolate chip oat cookies, corn-free, dairy-free, egg-free, gluten-free, morning muesli cookies
Servings: 15 Cookies
Calories: 134kcal
Author: Mary
- 3 spotted bananas mashed
- 1 Tbsp vanilla extract
- 3/4 peanut butter I used a natural creamy type ~ substitute with almond and cashew butter if preferred
- 3 Tbsp pure maple syrup agave syrup or honey if you are not vegan
- 2 cups GF Muesli
- 1/2 cup GF flour or GF flour blend
- 1 tsp baking powder
- 1 Tbsp hemp seeds
- 3 Tbsp chopped walnuts
- 3 Tbsp unsweetened coconut flakes
- 1/3 dried blueberries
- 1/3-1/2 cup semi-sweet chocolate chips mini or regular. I use Enjoy Life Allergy-Friendly Dark Chocolate Chips.
Preheat Oven to 350 and prepare baking pans with parchment paper or silicone liners. Any non-stick spray is ok too.
In a large mixing bowl add mashed bananas, vanilla, peanut butter, and pure maple syrup or another sweetener. Mix well.
Add Muesli, flour, hemp seeds, and baking powder. Stir to combine.
Add walnuts, coconut flakes, dried blueberries, and chocolate chips. Stir to combine.
I use a large cookie scoop for these cookies and place them close together but not touching. These cookies will not spread at all so you can load up the baking sheet.
Bake for 14-15 minutes. Cool on a wire rack.
Serving: 1Cookie | Calories: 134kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 31mg | Potassium: 194mg | Fiber: 2g | Sugar: 12g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg