This wheat-, dairy- and sugar-free recipe is a healthy alternative to your morning muffin or scone, but it’s just as satisfying! Using just 4 ingredients, these cookies are quick and simple to make, and the whole family will be asking for more.
I like to make a small batch, as these breakfast cookies are better if eaten the same day. If you are making for your entire family or a group of people simply double the recipe.
Apricot Oat Breakfast Cookies
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| Servings |
| 4large cookies (or 6 small cookies) |
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Apricot Oat Breakfast Cookies
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Ingredients
- 1/2cup gluten-free oats
- 1small bananamashed
- 2 egg whites
- 6tablespoons pure apricot jam(no sugar added)
Servings: large cookies (or 6 small cookies)
Instructions
- Pre-heat oven to 350°F.
- In a medium bowl mash the banana. Add the oats and egg whites and mix well. Let mixture sit for 3-5 minutes so oats become moist.
- Line a cookie sheet with parchment paper. With a small ice cream scoop or spoon, transfer batter to cookie sheet.
- With a spoon make a small impression in the top of each cookie. Place a tablespoon of jam on top of each cookie.
- With a spoon make a small impression in the top of each cookie. Place a tablespoon of jam on top of each cookie.
- Bake 12-15 minutes. Let cookies cool briefly and then transfer to a wire rack.
