Gluten-Free Muesli Breakfast Cookies – Oil-Free, No Refined Sugar or Syrup

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Muesli Breakfast Cookies with Cranberries, Raisins, Pumpkin Seeds, Coconut, – Healthy, Plant-Based, Oil-Free, Gluten-Free, Whole Grain Oat Baked Vegan Recipe with no Refined Sugar or Syrup

Easy |  Servings: 18 |  Ready In: 30 minutes |  Yield: 18 cookies

These healthy, whole grain cookies are packed with bits of delicious flavor from dried fruits and seeds. Oats and almond butter give you long-lasting energy without any refined flours or sugars. Make a batch of these gluten-free vegan snacks for a plant-based breakfast on-the-go.

Ingredients

  • 1/4 cup pitted, dried dates (500 g)
  • 1/2 cup pumpkin puree
  • 2 large bananas (about 1 cup or 220 g)
  • 1/2 cup roasted almond butter (175g, no added oil or sweetener)
  • 2 cups quick oats* (not whole oats)
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1/2 cup raisins
  • 2 tablespoons unsweetened coconut flake

How It’s Done

Preheat oven to 325F degrees. Line a baking sheet with parchment paper on a non-stick Silicon baking mat.

To make the wet mixture:  In a bowl, combine the dates, pumpkin puree, and bananas. Use an immersion blender to puree until smooth.  Add the almond butter and puree to combine.  You can also use a food processor or a regular blender to puree this wet mixture.

Stir in all of the remaining ingredients.

Portion about 2 tablespoons of batter per cookie and place on the lined baking sheet. Leave a little bit of space between the cookies. They won’t spread much, though.

Bake 25-28 minutes, until golden brown around the edges. Rotate halfway through.

Remove from the oven and let cool 10 minutes on the cookie sheet before storing or eating.

Whole Foods, Plant-Based Ingredients come together in these healthy, satisfying, gluten-free vegan breakfast cookies

Chef Katie’s Tips

No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories.  These cookies don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates, banana, and dried fruits provide sweetness, along with healthy fiber and essential nutrients.

Gluten-Free Celiac: Oats are naturally gluten-free, but they can processed in a facility near wheat. If this is a concern, check for “Certified Gluten-Free” oats.

Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.

Portion Scoop: A portion scoop makes it easy to quickly portion out consistent cookies


Watch the Recipe Video:

 


Nutrition Facts

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 203
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 38 mg 2 %
Potassium 139 mg 4 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 4 g 18 %
Sugars 12 g
Protein 8 g 17 %
Vitamin A 16 %
Vitamin C 5 %
Calcium 4 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • Bob’s Red Mill Gluten Free Quick Cooking Oats, 32-Ounce Bag
  • Raw Pumpkin Seeds “44oz” (Papitas)
  • Terrasoul Superfoods Organic Deglet Noor Dates (Pitted), 2 Pounds
  • Steve’s PaleoGoods, Dried Fruit Cranberries, 6 oz

 

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