An easy recipe for gluten-free breakfast cookies. A healthy, one bowl breakfast recipe made with gluten-free oatmeal, bananas, peanut butter, and sweetened with honey. Baked in just 15 minutes this is a great grab and go breakfast your whole family will love!
Original recipe posted April 2017, post updated with new photos, information, and video September 2022.
Gluten-Free Breakfast Cookies
Gluten-free breakfast cookies are a super easy and delicious way to start your family’s day. These breakfast cookies are not only are gluten-free, but they can be dairy-free when made with dairy-free chocolate chips.
These gluten-free breakfast cookies are a great way to use ripe bananas. Also if you don’t have enough bananas for the recipe, you could always substitute one cup of applesauce.
Breakfast cookies are made in just a few simple steps! You can see how easy these gluten-free breakfast are to make in the recipe step photos or in the recipe video.
Ingredients In Breakfast Cookies
Not only is this gluten-free breakfast cookie recipe very easy to make, but I am sure you already have all the ingredients in your kitchen. This one bowl breakfast recipe is made with with bananas, gluten-free quick oats, honey, peanut butter, pure vanilla extract, salt, ground cinnamon, chocolate chips, raisins.
How To Make Gluten-Free Breakfast Cookies
- Preheat the oven to 325°F and line a baking sheet with parchment paper or grease with gluten-free cooking spray.
- In a large bowl, mash two large bananas with a fork.
- Add in the peanut butter and honey to the mashed bananas, stirring to combine. (photo 1)
- Add the pure vanilla extract, cinnamon, and salt to the banana mixture and stir until fully combined. (photo 2)
- Add the gluten-free oatmeal to the wet ingredients. Stir until all of the ingredients are fully combined. (photo 3)
- Stir in the chocolate chips and raisins. Mix until fully combined. (photo 4)
- Use a greased ice cream scop to drop the cookie batter onto the prepared baking sheet. (photo 5)
- Flatten tops slightly, because the cookies will not rise or spread when they bake. (photo 6)
- Bake at 325 degrees for 15-16 minutes or until lightly browned.
- Cool and store left overs in airtight container.
Breakfast Cookies Mix-Ins
It is easy to add your favorite mix-ins to these breakfast cookies. Some of my family’s favorite mix-ins are chocolate chips, raisins, dried cranberries (craisins), dried cherries, dried blueberries, chopped apples, and chopped pecans.
Are Oats Gluten-Free?
Oats are naturally gluten-free, but not all brands of oats are certified gluten-free. This is because most oats are processed in facilities that also process wheat, barley, and rye. Cross-contamination can even happen in fields where wheat, rye, or barley are also present.
Oats labeled certified gluten-free or purity protocol gluten-free oats are the safest option if you have celiac disease or a gluten intolerance.
There is a difference between certified gluten-free oats and purity protocol oats. Certified gluten-free oats are tested for levels of gluten. Purity protocol oats are not only tested for gluten but are also grown in a dedicated gluten-free field.
It is also important to note that not everyone following the gluten-free diet can tolerate gluten-free oats.
How to Store Breakfast Cookies
The breakfast cookies should be stored in an airtight container for up to five days.
How To Freeze Breakfast Cookies
It is easy to freeze the breakfast cookies. Once the cookies are completely cooled, place them in a plastic freezer bag or freezer-safe container and freeze for up to three months. Defrost the breakfast cookies in the refrigerator overnight or in the microwave.
Ingredient Substitutions for Breakfast Cookies
I have test-baked these breakfast cookies with dairy-free, vegan, banana, and peanut butter ingredient substitutions.
For Dairy-Free:
- Use dairy-free chocolate chips.
For Vegan:
- Substitute pure maple syrup for the honey. Use vegan chocolate chips.
For the Bananas:
- Substitute 1 cup of apple sauce.
For the Peanut Butter:
- Substitute your favorite nut or seed butter.
Easy Gluten-Free Breakfast Cookies
These breakfast cookies only take are minutes to mix up and are baked in just 15 minutes. These are a great grab and go breakfast that can be made-up ahead of time. They also freeze well, but with my family, these gluten-free breakfast cookies don’t last a full day.
When we travel, I often make the gluten-free breakfast cookies and take them with me. It’s an easy way to make sure I don’t get “glutened” on the road.
These gluten-free breakfast cookies are loved by my whole family. In our house, these aren’t just breakfast cookies, they are all day cookies.
More Easy Gluten-Free Breakfast Recipes!
Gluten-Free Breakfast Cookies
Ingredients
- 2 large bananas, mashed You can substitute 1 cup of applesauce for the bananas.
- ¾ cup peanut butter You can substitute your favorite nut butter or seed butter for the peanut butter.
- 1 tablespoon pure vanilla extract
- ¼ cup honey For vegan option substitute pure maple sugar.
- 1 tablespoon ground cinnamon
- ¾ teaspoon salt
- 3 cups gluten-free quick oats
- ½ cup chocolate chips For dairy-free I like Enjoy Life Foods mini chocolate chips.
- ½ cup raisins
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper or grease with gluten-free cooking spray.
- In a large bowl, mash two large bananas with a fork.
- Add in the peanut butter and honey to the mashed bananas, stirring to combine.
- Add the pure vanilla extract, cinnamon, and salt to the banana mixture and stir until fully combined.
- Add the gluten-free oatmeal to the wet ingredients. Stir until all of the ingredients are fully combined.
- Stir in the chocolate chips and raisins. Mix until fully combined.
- Use a greased ice cream scop to drop the cookie batter onto the prepared baking sheet.
- Flatten tops slightly, because the cookies will not rise or spread when they bake.
- Bake at 325 degrees for 15-16 minutes or until lightly browned.
- Cool and store left overs in an airtight container.
Video
Notes
- Use certified or purity protocol gluten-free oats.
- For dairy-free, use dairy-free chocolate chips.
- For vegan, use pure maple syrup in place of the honey.
- You can use your favorite nut or seed butter in place of the peanut butter.
- You can use 1 cup of apple sauce in place of the bananas.
- Store leftovers in an airtight container.
- Place the fully cooled cookies in a plastic freezer bag and freeze up to 3 months.
- Defrost in the the refrigerator or microwave.
- Mama says "Check all labels!"
Nutrition
Lisa says
Great recipe! Made it with molasses instead of honey for iron, and pumpkin seeds, unsweetened coconut, & dried cranberries instead of chocolate chips or raisins. Made 20 3” cookies.
Shannon Lindow says
Very satisfying for a grab and go breakfast! I used almond butter and dark chocolate chips!. Huge success.
Joyce C. says
These are so easy to make and taste amazing!! I put 2 cookies in a snack size Ziploc bag and freeze them. My daughter takes these to work and has one for breakfast the other for an afternoon “pick-me-up”.We purchased the cookbook and it is loaded with wonderful recipes.
Thank you Audrey for making my life simple!!
Karla Hardy says
Is there a good substitute for bananas in baking recipes? I am allergic to them and I know they are a great binder, I just can’t use them.
Any help or advise is appreciated.
Audrey says
Hi Karla! I have used both 1 cup of applesauce and 1 cup of pureed pumpkin in this recipe. They both turned out delicious! Here is the link to the recipe for the Gluten-Free Breakfast Cookies. https://www.mamaknowsglutenfree.com/gluten-free-pumpkin-breakfast-cookies I hope you will try the recipe with applesauce or the pumpkin and enjoy it.
GIna says
I am also nut free- have u ever substituted the peanut butter?
Audrey says
Hi Gina! You could substitute sunflower seed butter (SunButter) or soy butter (Don’t GO Nuts). Both of those would work well with this recipe. I hope oyu enjoy them!