If I had to specialize in one type of food on this blog, it would most definitely be breakfast.
It's my favorite meal of the day, and I love how many choices it lends. If I'm not eating at least a few vegetables for dinner (and a lot of the times, even lunch), I often feel guilty. Breakfast, however, is a meal when I can eat savory or sweet (most often sweet) and not bat an eyelash about it.
In my recipe scouring days, I've seen many a breakfast cookie recipe, but never a grain-free option.
Buckwheat is the perfect addition to this recipe, because it has the taste, feel, and look of a grain, but isn't one, and it pairs beautifully with the other ingredients.
Grain-Free, No-Bake Breakfast Cookie
- ½ c. raw buckwheat groats ground into flour (can use ground oats if not grain-free)
- 1/32 t. stevia extract this is usually equivalent to the tiny spoon that comes embedded in the bottle, or about 8 liquid drops
- ¼ t. sea salt
- ½ t. cinnamon
- ⅓ c. mashed banana or applesauce
- 1 rounded T. raw almond butter
- 1 t. maple syrup
- ½ t. vanilla extract
- 1-2 T. milk of choice
- raisins walnuts, chocolate chips, sunflower seeds, sesame seeds, pumpkin seeds, dried cranberries
- Mix the dry ingredients together (flour, stevia, salt, and cinnamon).
- Mash in the almond butter using a fork.
- Mix the banana, maple syrup, and vanilla.
- Add the banana mix to the dry ingredients.
- Add in your additions to make it the kind of cookie you want! I like adding raisins and walnuts to mine (about a tablespoon of each).
- Add enough milk to form a dough that resembles the consistency of cookie dough (thick, but not too sticky).
- Spread the dough out onto a wax paper-lined plate in the shape of a cookie.
- Refrigerate overnight (uncovered) and enjoy in the morning!
Inspired by this recipe
This was such a delicious recipe! Not too sweet, with plenty of room for variety.
I love when I can wake up to an already-made breakfast and only have to clean one plate. 😀
How could you turn down a cookie as big as your face?
What's your favorite grain-free breakfast?
I really enjoy fritattas and eggs with potatoes, though I don't make the potatoes too often.
Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Healthy 2day, Gluten-Free Wednesday, Healthy Vegan Friday, Allergy-Friendly Lunchbox Love
Can I heat this up in the morning or do you suggest eating it cold?
I would eat it as is. 🙂
Are you doing Smartpoints from WW? Thanks!
We love this recipe! It is delicious, easy and bountiful!
Can I sub the buckwheat grouts with almond meal ? Would the consistency be the same? The breakfast cookie looks amazing but I'm strict paleo. Thanks! And btw ur chocolate chip cookies were sooooo awesome!
I haven't tried it so all you can do is give it a go! Seems like it might be a bit more crumbly though...
Mmmm cookies for breakfast is my kind of thing! This would be a great addition to 5-Ingredient Mondays (http://siftstirandsavour.com/2013/05/05/5-ingredient-mondays-sugar-free-cherry-citrus-popsicles-vegan-gluten-free/), if you're interested 🙂
Anne @Authentic Simplicity
Intriguing! I've used buckwheat before, but not like this. Thanks for linking up to Healthy 2Day Wednesday!
Lisa @ Allergy Free Vintage Cookery
These cookies look delicious, and so healthy as well! Would love for you to share this at my link party, Allergy Free Lunchbox Love (http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html). I would love to find these cookies in my lunchbox 🙂
Thanks Lisa, I definitely will! 🙂
Made this for breakfast this morning! I don't think I got the consistency quite right, but it was still delicious!!! Thanks 🙂
Thanks for letting me know Alissa ! 🙂
Looks like a good raw cookie.
yummy! what a great way to start a day! Didn't know buckwheat is not a grain before though...definitely gonna check it out
I am with you breakfast is the best meal of the day. I usually crave somthing sweet and comforting like this in the morning. I can't wait to try it! Thanks for sharing 🙂
Mary Frances @ The Sweet Tooth Life
I am a huge fan of smoothies or granola with fruit and milk. Homemade pumpkin peanut butter granola is the best. This looks really good as well! No bakes are one of my favorite things to experiment with and I like the almond butter with banana ... I'll have to try that next time. How long will these last? Can they be made in advance or do they need to be refrigerated? Thanks!
I would imagine they'd keep for a few days. I haven't experimented with that though. I always eat it all the next morning! 😀
For grain-free breakfast, I love blueberry carob smoothies and anything with eggs. I also love making blueberry pancakes with buckwheat flour. It's a vegan recipe that I absolutely love!
Kim @ Hungry Healthy Girl
I can't wait to try this! I would definitely specialize in breakfast food too, if I had my choice.