Avocado and Banana Oatmeal Breakfast Cookies
Cookies for breakfast? Go for it! These Avocado and Banana Oatmeal Breakfast Cookies are gluten-free and packed with protein, fibre and healthy fats to help keep you full all morning. (Or at least until snack time, when you can eat another one!)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 12
- Category: Breakfast; Snack
- 1 cup chopped avocado (see note)
- 1 medium-sized ripe banana
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups ground almonds (see note)
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups gluten-free rolled oats (I use Bob’s Red Mill)
- 1/2 cup dried blueberries
- 1/2 cup chopped coconut chips
- 1/2 cup chopped pecans
- 1/4 cup mini dark chocolate chips
- Pre-heat oven to 375 degrees and line a baking sheet with parchment paper.
- In a blender, add the avocado, banana and sugar. Blend on high for 1-2 minutes until mixture is smooth. Add the 2 eggs and vanilla and blend on high for another 30 seconds or so. Add the ground almonds, baking soda and salt, and blend for another 30 seconds, or until combined.
- At this point, you can pour the batter into a large bowl and stir in the oats, blueberries, coconut chips, pecans and chocolate chips. But I usually just throw these ingredients into the blender and stir them into the batter. Do not blend in these ingredients!
- Using an ice cream scoop, place mounds of the cookie dough 1/2 inch a part on the baking sheet. You should get 12 large cookies. Flatten them a bit on top with a spoon.
- Place in the oven and bake for 13-15 minutes, or until the edges are browned. Remove from the oven and let cool on the pan for 15 minutes, and then move to a wire rack to cool completely. Store in an airtight container on the counter and eat within 3-4 days, or store in the freezer for later enjoyment!
- I used frozen avocado chunks (President’s Choice brand) in this recipe. I just defrost them slightly in the microwave for 30 seconds so they blend more easily.
- I opted for ground almonds in this recipe, instead of almond flour, as I prefer the slightly coarser grind of ground almonds. I didn’t try almond flour in these cookies, so I’m not sure how it would change the texture.
- I added coconut chips, blueberries, pecans and chocolate chips to these cookies, but you could add other dried fruits, nuts and seeds. Just make sure you keep the quantities consistent with what is listed in this recipe.
Keywords: avocado, oatmeal, breakfast, cookies, banana