Gluten-Free Breakfast Cookies
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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


  • 3 cups of gluten-free oats  (I like Bob's Red Mill Gluten-Free Quick Oats)
  • 3/4 teaspoon of salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon of pure vanilla extract
  • 3/4 cup peanut butter , almond butter or cashew butter (nut-free use sunflower butter *SunButter brand or soy butter *Don't Go Nuts brand)
  • 1/4 cup of honey
  • 2 bananas mashed , you can substitute 1 cup of applesauce
  • 1/2 cup of raisins , dried cherries or dried cranberries
  • 1/2 cup of mini chocolate chips (I like Enjoy Life Foods for dairy-free)


  • 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!


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


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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