These wholesome yet delicious gluten-free and naturally-sweetened banana oatmeal breakfast cookies are easy to throw together on a Sunday to have breakfast ready for your week.
NOTE: This recipe was originally published in March 2017. I’ve since made the recipe dozens of times myself and have heard from many of you that it’s a favorite. As of March 2020, I’ve updated the photos and the method, as I now prefer to make smaller cookies rather than the larger, 1/4 cup sized ones the recipe originally called for. I’ve kept the instructions for both the smaller and larger options so you can choose your own adventure, and have updated this post to make it more helpful. I hope these breakfast cookies bring you joy and comfort.
I’ve chosen to leave most of the original text of this post alone as a moment in time, because it’s interesting to read my own words back and see whether they still ring true. If nothing else it shows that we’re always growing and changing whether we realize it or not. I’ve also left one of the original photos at the end of the post, if you’re interested in seeing the difference 3 years of practice makes. Thanks for being here through it all.[Read More…]