Gluten-Free Loaded Breakfast Cookies

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Last Updated on January 6, 2019 by Priscilla

The New Year brings about reflection and a lot (a LOT!) of resolutions. I’ve seen countless posts from others about health goals or wanting to eat better (although the majority of them probably have not fleshed out what “healthy” means to them). Either way, making small changes in your diet can lead to an overall improvement in your day and health. Last year, a goal was to eat breakfast since I used to drink a ton of coffee on an empty stomach and then not eat until lunch.

A big resolution this year is to continue to reduce sugar in my diet. These breakfast cookies are the perfect way to hit both of those resolutions and provide some tasty nutrition along the way! These breakfast cookies are sweetened with DATE PASTE, specifically from DateME Boutique. The date paste is organic and made from 100% dates with no other ingredients. I love using date paste instead of refined sugar whenever possible because it has fiber and minerals, whereas refined sugar has neither. Date paste is also a light and neutral sweetener which makes baked goods so chewy!

Making the cookies gluten-free was a must! They have an oat base, and are packed with pumpkin seeds, dried cranberries, a little dark chocolate for good measure, and pumpkin puree which adds fiber, vitamins, and texture. Since most of my baked goods are nut (almond) based, I wanted to make sure these cookies were nut-free for my friends and clients with nut allergies, and to also give my bod a little break from almond flour. These cookies are perfect for kids, when you need to eat breakfast on the go, or when you just want a little snack. You can switch up the add ins and customize them in any way – they’d also be great with some collagen powder to up the protein! The recipe below makes 9-10 cookies, so I recommend scaling up because it’s hard to just eat 1!