Some mornings, I wake up already thinking about food. Not just any food, but something comforting, a little sweet, and packed with good-for-you ingredients that keep me full until lunch. That’s how these breakfast cookies were born.
I wanted something that tasted like a treat but worked like a real meal—no sugar crashes, no empty calories. Just whole, fresh ingredients that give you energy without weighing you down. These cookies? They’re the answer. Soft, chewy, naturally sweetened, and packed with oats, nuts, and fruit. Basically, a bowl of oatmeal but way more fun.
If you’ve ever rushed out the door with nothing but coffee, these cookies will change your morning game. They’re make-ahead friendly, kid-approved, and perfect for anyone who wants a healthy start without a fuss.
Variations & Substitutions
- Nut-Free Option: Swap peanut butter for sunflower seed butter and leave out the nuts.
- Extra Protein: Stir in a tablespoon of hemp seeds or flaxseeds.
- More Fiber: Add 2 tablespoons of shredded coconut or extra oats.
- Lower Sugar: Use only mashed banana and skip the maple syrup.
Serving Ideas
These cookies are perfect on their own, but if you want to get fancy:
- Crumble them over Greek yogurt for an easy parfait.
- Slather with almond butter for extra richness.
- Pair with a hot cup of coffee or tea.
No more skipping breakfast! These cookies are proof that eating well doesn’t have to be complicated—or boring.
This recipe is as easy as it gets, and I promise, once you try them, you’ll want to keep a stash ready at all times.
Soft & Chewy Gluten-Free Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Naturally sweetened, soft, and packed with oats, nuts, and fruit, these gluten-free breakfast cookies are perfect for busy mornings.
Ingredients
(Makes about 12 cookies)
- 2 ripe bananas, mashed
- 1 ½ cups gluten-free rolled oats
- ½ cup almond flour
- ¼ cup natural peanut butter (or any nut butter)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup dried fruit (raisins, cranberries, or chopped dates)
- ¼ cup dark chocolate chips (optional, but highly recommended!)
Instructions
Step 1: Prep & Mix
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth. Stir in the oats, almond flour, peanut butter, maple syrup, vanilla, cinnamon, baking powder, and salt. Mix until well combined.
Step 2: Add the Good Stuff
Fold in the chopped nuts, dried fruit, and chocolate chips. The dough will be thick and sticky—don’t worry, that’s how it should be!
Step 3: Shape & Bake
Scoop about 2 tablespoons of dough per cookie onto the baking sheet. Flatten them slightly with your fingers (they won’t spread much).
Bake for 12–15 minutes, or until the edges are golden brown and the tops feel set. Let them cool on the pan for 5 minutes, then transfer to a wire rack.
Step 4: Enjoy!
Eat warm or store in an airtight container at room temp for up to 3 days. For longer storage, keep them in the fridge for a week or freeze them for up to a month. Just warm them up for a few seconds in the microwave before eating!
Notes
Store in an airtight container for up to 3 days at room temp or freeze for a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~140
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
