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    Home » Breakfast

    Gluten-Free Breakfast Cookies

    Published: Sep 10, 2022 · by Audrey

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    gluten-free breakfast cookies Pinterest pin 1n

    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!

    gluten-free breakfast cookies on white parchment paper

    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.

    gluten-free breakfast cookies recipe ingredients

    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.

    gluten-free breakfast cookies recipe steps photo collage

    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.

    gluten-free breakfast cookies on a white baking sheet

    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.

    gluten-free breakfast cookies stacked on a white plate with a try of cookie sin the backgorund

    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.

    Mama Knows Gluten Free e-book photo collage

    More Easy Gluten-Free Breakfast Recipes!

    • Banana Oatmeal Pancakes
    •  Gluten-Free Waffles
    •  Gluten-Free Scones
    gluten-free breakfast cookies on a white baking sheet
    Print Pin
    5 from 2 votes

    Gluten-Free Breakfast Cookies

    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!
    Course Breakfast
    Cuisine American
    Keyword breakfast cookies, gluten-free breakfast cookies
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 16 cookies
    Calories 204kcal
    Author Audrey from Mama Knows Gluten Free

    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
    US Customary - Metric

    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

    Serving: 1cookie | Calories: 204kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 226mg | Fiber: 3g | Sugar: 12g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    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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