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    Home » Breakfast

    Gluten-Free Breakfast Cookies {Dairy-Free}

    Published: Apr 20, 2017 · by Audrey

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    gluten-free breakfast cookies

    Gluten-Free and Dairy-Free Breakfast Cookies. A quick, easy and delicious way to start your day. A one bowl recipe with bananas, gluten-free oatmeal, honey, peanut butter, and chocolate chips. A great grab and go breakfast your whole family will love!

    Gluten-Free Breakfast Cookies

    Breakfast is one of my favorite meals of the day. Going gluten-free definitely, changes your options for breakfast.

    When I saw a recipe for breakfast cookies on Money Saving Mom’s website, I knew I had to try them. I tweaked the recipe just a little to make them gluten-free and to suit my family’s tastes. We tend to like things on the sweeter side.

    Gluten-free breakfast cookies are a super easy and delicious way to start your family’s day. Not only is it very easy, but I am sure you have all the ingredients already in your kitchen.

    This is a one bowl recipe with bananas, gluten-free oatmeal, honey, peanut butter, chocolate chips, dried cherries (or raisins), pure vanilla extract, salt and ground cinnamon.

    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.

    These cookies do not take much time to whip up and they cook for only 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.

    In our house, these aren’t just breakfast cookies, they are all day cookies.

    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

    Are you looking for other ways to use your ripe bananas?

    Check out my recipes for gluten-free banana cookies and gluten-free banana bread.

    gluten-free breakfast cookies

    Gluten-Free Breakfast Cookies
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    5 from 2 votes

    Gluten-Free Breakfast Cookies

    A quick, easy and delicious way to start your day. A one bowl recipe with bananas, gluten-free oatmeal, honey, peanut butter, and chocolate chips
    Course Breakfast
    Cuisine American
    Keyword breakfast cookies, gluten-free breakfast cookies
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 24 cookies
    Calories 115kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 3 cups of gluten-free oats  (I like Bob's Red Mill Gluten-Free Quick Oats)
    • ¾ teaspoon of salt
    • 1 tablespoon ground cinnamon
    • 1 tablespoon of pure vanilla extract
    • ¾ cup peanut butter , almond butter or cashew butter (nut-free use sunflower butter *SunButter brand or soy butter *Don't Go Nuts brand)
    • ¼ cup of honey
    • 2 bananas mashed , you can substitute 1 cup of applesauce
    • ½ cup of raisins , dried cherries or dried cranberries
    • ½ cup of mini chocolate chips (I like Enjoy Life Foods for dairy-free)
    US Customary - Metric

    Instructions

    • Preheat the oven to 325°F.
    • Start by mashing the bananas in a large bowl.
    • Add the peanut butter and honey, stirring to combine.
    • Add the pure vanilla extract, cinnamon, and salt to the mixture and stir.
    • Add the chocolate chips and dried cherries and stir.
    • Finally, add the gluten-free oatmeal. Mix all ingredients together.
    • Drop heaping spoonfuls onto greased cookie sheet and flatten tops slightly (cookies will not rise or spread when they bake. I shape the dough into a round and flat cookie shape.)
    • Bake at 325 degrees for 15-16 minutes or until lightly browned.
    • Cool and store in airtight container or freeze in freezer bag.
    • Makes 24 cookies. Enjoy!

    Notes

    Recipe adapted from Money Savings Mom.
    Mama says "Check all labels!"

    Nutrition

    Serving: 1cookie | Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 132mg | Fiber: 1g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.6mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!

     

     

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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Shannon Lindow says

      June 13, 2020 at 10:10 am

      Very satisfying for a grab and go breakfast! I used almond butter and dark chocolate chips!. Huge success.

      Reply
    2. Joyce C. says

      June 09, 2020 at 11:27 am

      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!!

      Reply
    3. Karla Hardy says

      June 08, 2018 at 4:17 pm

      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.

      Reply
      • Audrey says

        June 08, 2018 at 4:24 pm

        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.

        Reply
    4. GIna says

      January 19, 2018 at 9:05 am

      I am also nut free- have u ever substituted the peanut butter?

      Reply
      • Audrey says

        January 19, 2018 at 9:20 am

        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!

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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