Double Chocolate Chunk Gluten-Free Breakfast Cookies
Gluten-free breakfast cookies are the perfect solution to hectic mornings. I must have a grab-and-go breakfast option on weekdays. I'm hungry in the morning, but in a hurry - can you relate??
Enter Gluten Free Double Chocolate Chunk Oatmeal Breakfast Cookies as a quick and tasty solution to my problem!
These cookies are a variation of the Banana Oatmeal Dark Chocolate Chunk cookies I've shared before.
Gluten-Free Note: If you eat gluten-free as I do, make sure you check ALL of your ingredients, including oats, baking powder, protein powder, etc. Use products specifically labeled "gluten-free."
Gluten-Free Double Chocolate Chunk Oatmeal Breakfast Cookies
This gluten-free chocolate chunk oatmeal cookie is a perfect grab-and-go breakfast!
1-3/4 cups gluten-free oats
1/2 cup vanilla protein powder (I used Syntha-6 Vanilla Ice Cream)
1/4 cup coconut flour
2 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed banana (approximately 3 small)
1 tablespoon coconut oil
1 teaspoon vanilla
1/4 cup dark chocolate chips (or four squares dark chocolate bar, chopped)
Preheat oven to 350 degrees.
Using blender, grind 3/4 cup of the oats into flour. Combine with remaining 1 cup oats, protein powder, coconut flour, cocoa powder, salt and baking powder in a mixing bowl.
Using blender, puree bananas. Add egg, coconut oil and vanilla to blender and pulse until mixed.
Stir banana mixture into dry ingredients. Fold in chocolate pieces.
Use a cookie scoop or tablespoon to scoop dough onto cookie sheet lined with parchment paper. Slightly flatten cookies since they will not spread.
Bake 10-14 minutes or until set and slightly golden on bottom.