Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies
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Servings 6 servings
Calories 408kcal
Ingredients
- cookies 2 medium ripe bananas, mashed (about 1 cup) 1/3 cup coconut sugar (or brown sugar) 1/4 cup melted butter or coconut oil 1 large egg 1 tsp vanilla extract 1 1/2 cups gluten free rolled oats 1 cup gluten free oat flour 1/2 tsp baking soda 1/2 tsp baking powder 1 1/2 tsp cinnamon pinch of salt cinnamon crunch topping 2 tbsp coconut sugar (or brown sugar) 1 1/2 tsp cinnamon 3 tbsp finely chopped walnuts or pecans (optional) 1 tbsp melted butter or coconut oil cream cheese glaze 2 tbsp cream cheese, softened or gently warmed 1/3 cup powdered sugar 1/2 tsp vanilla extract
Instructions
- prep: preheat oven to 350ºf. line a large baking sheet with parchment paper.
- wet mix: in a large bowl, mash bananas until smooth. whisk in sugar, melted butter/oil, egg, and vanilla.
- dry mix: in another bowl, stir together rolled oats, oat flour, baking soda, baking powder, cinnamon, and salt.
- combine: fold dry ingredients into wet until just combined. dough will be thick and hearty from the oats.
- shape: scoop about 1/3 cup mounds of dough to form 6 very large cookies. shape into thick rounds and flatten just slightly with oiled or wet fingers
- topping: stir together sugar, cinnamon, nuts, and melted butter/oil. spoon evenly over the tops, pressing lightly into the dough.
- bake: bake for 15 minutes, until the edges are golden and the centers are set. cool on the pan for 5 minutes, then transfer to a rack.
- glaze: whisk cream cheese, powdered sugar, and vanilla until smooth. drizzle over cooled cookies.