Good Morning Gluten-free Breakfast Cookies! These are the ultimate healthy breakfast cookie made with all vegan, gluten-free and dairy-free ingredients. Plus they’re naturally sweetened with banana and maple syrup!
Cookies for breakfast guys. COOKIES FOR BREAKFAST!! Excuse me while I make all of my breakfast dreams come true in this recipe.
You guys know at this point that I live for cookies. Any time of day for that matter. And sure, I am a “grown up” and can eat whatever I want blah blah blah. But making these breakfast cookies have been feeling even more excited. Because we are having nutrient dense and flipping delicious cookies that are similar to what you would find in a bowl of oatmeal.
They are sweetened with banana and maple syrup, which is the ultimate combo in my opinion for a naturally sweetened cookie. Plus you can use any nut butter you want into the mix like peanut, almond, cashew even sunflower butter! Anything works and is delicious in them. These cookies are also very freezer-friendly. So all my mamas looking for something to keep on hand – here you go!
I have a feeling you guys will love these as much as I do. I can’t wait to hear what you think!
What ingredients you need to make these epic breakfast cookies:
- Creamy nut butter (code RACHL for free shipping)
- Maple syrup or honey
- Mashed banana
- Garden of Life Organic Chia Seeds
- Garden of Life Organic Ground Flaxseeds
- Gluten-free rolled oats or quick oats
- Cinnamon
- Raisins
- Optional: chocolate chips, pumpkin seeds, anything!
How to make vegan and gluten-free oatmeal breakfast cookies:
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper or grease well
- In a large bowl mix together nut butter, syrup and banana until creamy
- Mix in chia seeds, flaxseeds, oats, cinnamon and sea salt until batter is thick and combined
- Fold in raisins and any other mix-in’s
- Fill a 1/4 cup measuring spoon with batter and gently add to tray and form into a cookie (I only pressed down a little – these don’t rise much or spread)
- Bake in oven for 15-18 minutes or until edges are golden
- Allow the cookies to cool for a few then enjoy!
A few of my other favorite healthy breakfast recipes:
Life Changing Bakery-Style Blueberry Muffins (gluten-free)
Dark Chocolate Banana Bread Baked Oatmeal (gluten-free)
Chocolate Chip Oatmeal Muffin Tops (gluten-free)
Healthy Dark Chocolate Granola with Clusters (vegan + gluten-free)
Good Morning Gluten-free Breakfast Cookies!
Good Morning Gluten-free Breakfast Cookies! These are the ultimate healthy breakfast cookie made with all vegan, gluten-free and dairy-free ingredients. Plus they’re naturally sweetened with banana and maple syrup!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
Yield: 12 cookies 1x
Ingredients
- 1 cup creamy nut butter (code RACHL for free shipping)
- 1/4 cup maple syrup or honey
- 1 cup mashed banana
- 1/4 cup Garden of Life Organic Chia Seeds
- 1/2 cup Garden of Life Organic Ground Flaxseeds
- 2 cups gluten-free rolled oats or quick oats
- 1 teaspoon cinnamon
- Sprinkle of sea salt if desired (my nut butter is salted!)
- 1/2 cup raisins
- Optional: chocolate chips, pumpkin seeds, anything!
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper or grease well
- In a large bowl mix together nut butter, syrup and banana until creamy
- Mix in chia seeds, flaxseeds, oats, cinnamon and sea salt until batter is fully combined and thick
- Fold in raisins and any other mix-in’s
- Fill a 1/4 cup measuring spoon with batter and gently add to tray and form into a cookie (I only pressed down a little – these don’t rise much or spread)
- Bake in oven for 15-18 minutes or until edges are golden
- Allow the cookies to cool for a few then enjoy!
Notes
*Store in airtight container for 2 days, 5 days in fridge or 2 months freezer
Share this recipe
Heather
Amazing! I have been needing something like this in the mornings. Thank you for creating these. Great flavors and will be great for busy on the go!
Cristal
Can you omit the raisins? Thanks!
Rachel
sure! chocolate chips would also be a yummy idea!!
Emily steiner
These are delicious!!! Made them this morning.. I’m a new mama and wanted quick breakfast treats to have! Love this healthy morning cookie!
Rachel
aaawww yay!!!!
Michelle
I used chunky ground almond butter so they were probably a little harder to mix than smooth but overall came out great!
Rachel
aahhh yes! creamy is KEY! but happy it came out ok!!
Karon Doerr
Hi can i use steel cut oats or qick cook oats
Rachel
i think quick oats! steel are a bit of a different texture
Emily
My two littles and I loved this! Added 1 tablespoon of vanilla (sunflower seed butter has a strong flavor!) and used 1 tablespoon psyllium husk subbed for chia seed because we were out. Thank you for the recipe!!
Rachel
aawww yay!!!!
Kacy
Love them so much I wrote a blog about them and included your recipe link! Game changer in my house. Now I’m wondering if I can use pumpkin puree + dates to make pumpkin spice breakfast cookies!
https://www.ladd.family/stories/2021/6/24/cookies-for-breakfast
Hadley E
So easy and delicious as breakfast or a snack. Love this recipe – have made it multiple times and they freeze great too!
Rachel
woohooo thanks for sharing!!!
Jessica
These are amazing!!
Rachel
yay thank you!!!!
Emily Meeks
They remind me of Alyssa’s cookies (tons of fiber) at Whole Foods. Which I’ve been looking for!! Thank you!!!
Heather
I have these in the oven now. I am taking them camping. I’m wondering what you have drizzled on top of our cookies? Just nut butter?
Thank you
Rachel
yes! enjoy! 🙂 x
Katie
Is there banana in this recipe? It’s not in the ingredient list but it’s in the instructions
Rachel
it’s listed in step 2
Kim
So good! I put a few pumpkin seeds and dried cranberries in. I could eat all 12 right now!!
Melissa
Will it work if I put the oats in a blender until smooth?
Rachel
that would make the oats oat flour. but this recipe doesn’t call for oat flour. i’d stick with the oats in it’s original form!
Jennifer Phillips
Delicious! Thank you for the recipe. Do you think dates could be a swap for maple syrup?
Rachel
i don’t because dates are in a whole form and maple syrup is liquid 🙂
Mariana
I had been making just the simpler version of this cookie (banana peanut butter oats) and I was so glad to find this option where you can add so many healthy things and still make it delicious! I double the recipe to freeze. Love to bring along with us to the park or when running errands. Toddler and mama approved:)
Rachel
yay!!!