Week 2 Breakfast Cookies

My breakfast “cookies” may seem like an unhealthy treat in title, but they’re actually a nutritious dose of complex carbs in a convenient little package. For those who dislike smoothies and shakes, these breakfast cookies are the simple solution for those crazy, get-out-of-the-house-quick mornings!

Week 2 of my Love Yourself Towards Healthy Fitcamp re-introduces oats and quinoa because they are two of the best complex carbs you can consume. Complex carbohydrates—like oats, sweet potato, squash, pumpkin and quinoa—help with digestion, metabolic efficiency (aka fat burn), regularity, brain function, sustainable energy, and help keep you feeling full.

I love these breakfast cookies because they’re so easy to make and are very portable. Gluten-free, dairy-free, nut-free, soy-free and sugar-free.

Week 2 Breakfast Cookies

Preheat oven to 350

Ingredients:

  • 3 cups gluten-free rolled oats
  • 2 eggs, beaten
  • 1/2 cup pumpkin or sweet potato, mashed
  • 2 bananas, mashed
  • Season with sea salt, pumpkin pie spice and cinnamon

Directions:

  1. Mix all ingredients together.
  2. Scoop ~2 heaping Tablespoons worth of batter per cookie and place on cookie sheet. Makes about 18 cookies.
  3. Bake for 10-12 mins.
  4. Enjoy!

Meridith
Meridith Bickford Oram is a former digital marketer turned nutrition/fitness consultant, licensed massage therapist, and certified group exercise instructor. She is married with two boys, and lives in Chester County, PA. She earned a B.A. in Communications from Villanova University in 2005 and went on to graduate from Cortiva Institute—Pennsylvania School of Muscle Therapy in 2012. Meridith blogs about fitness motivation, nutrition tips & tricks, Celiac Disease, and easy (but delicious!) gluten-free recipes at belowthefork.com. LET'S CONNECT: Instagram: @belowthefork Periscope: @belowthefork Twitter: @belowthefork Blog: belowthefork.com FB: https://www.facebook.com/BelowTheFork
2 COMMENTS
  • Lisa D'Annunzio Jones
    Reply

    Looks great!

  • Lisa Eve
    Reply

    I have made them 3 times now. They are a wonderful option for breakfast and snaking!!

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