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!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat the oven to 325°F and line a baking sheet with parchment paper or grease with gluten-free cooking spray.
- 2
In a large bowl, mash two large bananas with a fork.
- 3
Add in the peanut butter and honey to the mashed bananas, stirring to combine.
- 4
Add the pure vanilla extract, cinnamon, and salt to the banana mixture and stir until fully combined.
- 5
Add the gluten-free oatmeal to the wet ingredients. Stir until all of the ingredients are fully combined.
- 6
Stir in the chocolate chips and raisins. Mix until fully combined.
- 7
Use a greased ice cream scop to drop the cookie batter onto the prepared baking sheet.
- 8
Flatten tops slightly, because the cookies will not rise or spread when they bake.
- 9
Bake at 325 degrees for 15-16 minutes or until lightly browned.
- 10
Cool and store left overs in an airtight container.