Description
Yummy low sugar gluten free breakfast cookies made with simple ingredients, like almond flour and oats. Filled with the most delicious banana cinnamon yogurt filling for a quick and easy breakfast or snack!
Ingredients
Scale
For the cookies:
- ¾ cup almond flour
- ¾ cup old fashioned oats (gluten free if needed)
- ¼ cup oat flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 egg
- 1/3 cup coconut sugar
- 3 tbsp avocado oil
- 3 tbsp almond butter
- ½ tsp vanilla extract
For the filling:
- 1 single serve (5.3 oz) siggi’s banana & cinnamon yogurt
Instructions
- In a large bowl, combine all of the dry ingredients (almond four, rolled oats, oat flour, cinnamon, baking soda, and sea salt).
- In a separate bowl, whisk all wet ingredients (egg, coconut sugar, avocado oil, almond butter, and vanilla extract) together until smooth.
- Combine wet and dry ingredients, then set dough in the refrigerator for 20-30 minutes. This helps the dough to be less sticky and easier to scoop into cookies.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough onto parchment paper into 10-12 cookies, then use hands to smooth dough and slightly flatten the dough.
- Bake for 10 minutes, then allow to completely cool.
- Store in the refrigerator to make cookie sandwiches on the go. I add 2-3 tbsp of yogurt per sandwich, but you can fill them as much as you’d like!*
Notes
*Note, you can also fill the cookies ahead of time and freeze them, but you will need to allow them to thaw before enjoying so making them fresh is preferred.