Step 1 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Preheat oven to 350°F.
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Step 2 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Line a baking sheet with parchment paper and set aside.
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Step 3 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
In a large mixing bowl, break the bananas into chunks and mash with a fork.
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Step 4 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Add the almond butter, egg, honey, and vanilla extract to the mixing bowl. Stir to combine.
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Step 5 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Add the oats, cinnamon, baking soda, and salt to the bowl. Mix well, then fold in the dried fruit to evenly distribute.
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Step 6 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Spoon 16 mounds of the oat mixture onto the baking sheet. Do not flatten.
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Step 7 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Bake cookies on middle rack of oven until golden at the edges, about 10 minutes.
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Step 8 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 9 of 9
Gluten-Free Honey-Cinnamon Breakfast Cookies
Allow the cookies to cool for 5 minutes before serving. Store leftovers at room temperature for up to 2 days, in the refrigerator for 4 days, or in the freezer for 2 months.