Cookies, It’s What’s for Breakfast (Gluten Free Living Covered)

Breakfast cookies

The school year is upon us, nothing we can do about it.  If you’re like us, that alarm clock has not been the most welcome of friends in the early am, right? Add getting ready for school, major OOTD crises, packing a lunch and time for breakfast and you have the makings of a stress-fest morning. Have no fear! We’ve pulled a couple of our favorite recipes to make breakfast simple, easy, healthy and delish. Bonus – these recipes are also vegan and gluten free! What Up!

The Best Breakfast Cookies in the history of ever

Breakfast Cookies2 cups gluten-free rolled oats
1 cup gluten-free oat flour
¼ cup flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
2.5 teaspoons ground cinnamon
1 teaspoon sea salt
4 tablespoons ground flax + ¾ cup warm water. Mix together and let set for five minutes. This concoction will act as our “eggs.”
½ cup melted coconut oil
1 cup almond butter
½ cup maple syrup
½ cup coconut sugar
2 teaspoons pure vanilla
1 cup cranberries or raisins
1 cup pitted chopped dates
1 cup pumpkin seeds

Preheat oven to 350. Line a cookie sheet with parchment or spray with cooking oil.

In a large bowl, mix all of the dry ingredients together. In a medium sized bowl, whisk the wet ingredients together, then pour into the dry ingredients. The mixture will be sticky, but keep at it. Once everything starts to come together, fold in the fruit and seeds.

Scoop a large tablespoon sized dough into your hands to form a cookie shape. Place evenly on the cookie sheet, fitting 8-10 at a time. Flatten the cookies with a glass to make a nice even shape.

Bake for 8-11 minutes, then remove and cool on a rack. These will store in an airtight container for 1-2 weeks. Enjoy one or two with a big glass of almond or soy milk for a protein packed, energizing breakfast.

Phenom Fruit Wraps

Breakfast fruit wrap2 brown rice tortillas (Engine is a good brand and available at Whole Foods)
2 ripe bananas sliced
1 cup sliced strawberries
4 tablespoons peanut butter
2 tablespoons cocoa nibs

Spread each tortilla with two tablespoons of peanut butter. Sprinkle cocoa nibs over peanut butter. Divide bananas and berries into two equal parts and spread evenly across the tortilla. Roll, slice and enjoy! Eat one for breakfast and save the other for the next day. It’s a power packed yummy breakfast that will keep you full all morning. Pair with a glass of soy or almond milk and you’ve got the full package.

Now go win that day!