Week 2 Breakfast Cookies

My breakfast “cookies” may seem like an unhealthy treat in title, but they’re actually a nutritiousĀ dose of complex carbs in a convenient little package. For those who dislike smoothies and shakes, these breakfast cookies are the simple solutionĀ 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 Oram
Meridith Oram is an ACE-Certified Health Coach at Love Yourself Towards Healthy where she helps chronic dieters heal their relationship with food, fitness and body image. She is also the creator of Gain Wellness, a 5-week behavioral change program to unlearn diet culture, stop negative self-talk and set wellness goals---not appearance goals. Follow Meridith at @loveyourself2healthy on all social channels.
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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