Gluten-Free Breakfast Cookies

5 from 9 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: breakfast cookies, gluten-free breakfast cookies

Servings: cookies

Author: Audrey from Mama Knows Gluten Free

Ingredients

2 large bananas, mashed You can substitute 1 cup of applesauce for the bananas.
3/4 cup peanut butter You can substitute your favorite nut butter or seed butter for the peanut butter.
1 tablespoon pure vanilla extract
1/4 cup honey For vegan option substitute pure maple sugar.
1 tablespoon ground cinnamon
3/4 teaspoon salt
3 cups gluten-free quick oats Use certified or purity protocol gluten-free oats.
1/2 cup chocolate chips For dairy-free I like Enjoy Life Foods mini chocolate chips.
1/2 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

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Nutrition