Cookies for breakfast? We say absolutely. This wholesome recipe is gluten-free, refined sugar-free, and packed with nourishing ingredients - creamy cashew butter, naturally sweet banana, and the satisfyingly crispy texture of Struesli’s Cashew & Vanilla granola. They’re craveworthy and perfect for busy mornings (your kids will love them too!).
Nourishing Breakfast Cookies Make With Superfood Granola
10–12 cookies depending on size
Total Time: 30 minutes
Ingredients:
- 1 cup mashed ripe banana (about 2 large bananas)
- ¼ cup cashew butter (or almond butter)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups Struesli Cashew & Vanilla granola
- 1 cup gluten-free rolled oats
- ¼ cup unsweetened shredded coconut
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup mini dairy-free chocolate chips or cacao nibs (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed banana, cashew butter, maple syrup, and vanilla extract. Whisk until smooth and creamy.
- Stir in the Struesli Cashew & Vanilla granola, oats, shredded coconut, cinnamon, and sea salt. Mix until a thick, sticky dough forms. If adding chocolate chips, fold them in.
- Scoop about 2 tablespoons of dough per cookie and flatten slightly with your fingers — they won’t spread much while baking.
- Bake for 14–16 minutes, until golden brown around the edges and set in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
