Gluten-Free Breakfast Cookies: Oat and Banana Cookies
These gluten-free breakfast cookies are a protein-rich American morning staple. They combine gluten-free rolled oats, almond flour, and mashed banana to create a soft, chewy texture. Dark chocolate chips provide a hit of sweetness, while almond butter adds a savoury depth. You can carry these easily for a quick start to your day.
You must mash the bananas until they are completely smooth to ensure the dough binds correctly. Stir the almond butter and honey into the fruit until the mixture is glossy before adding the dry ingredients. If you do not mix the wet components thoroughly, the cookies will lack a uniform consistency and may crumble. Space the dough 5 cm apart on the tray to allow for spreading during the 18 minutes they spend in the 180°C (350°F) oven.
Gluten-Free Breakfast Cookies: Oat and Banana Cookies
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 180°C (350°F). Line a baking tray with baking paper to prevent the cookies from sticking to the metal.
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Mix dry ingredients
Whisk the oats, almond flour, baking powder, cinnamon and sea salt in a medium bowl. Ensure they are well mixed so the leavening agent is distributed evenly.
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Combine wet ingredients
Mash the bananas with a fork in a larger bowl until smooth. Stir in the almond butter and honey until the mixture becomes glossy.
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Form the dough
Pour the wet mixture into the dry ingredients and stir until a thick dough forms. Fold in the chia seeds now if you are using them for extra fibre.
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Add chocolate chips
Fold in the chocolate chips. Distribute them evenly so every cookie contains the same amount of chocolate.
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Scoop the dough
Drop rounded scoops of dough onto the tray using a tablespoon. Space them 5 cm apart because they will spread slightly during baking.
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Bake the cookies
Bake for 18 minutes. Turn the tray halfway through to ensure an even colour. Remove them when the edges are golden and the tops feel firm.
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Cool the cookies
Leave the cookies on the tray for 5 minutes to set. Transfer them to a cooling rack to finish cooling completely so the centres do not stay soggy.
Check the tops of the cookies before removing them from the oven. If they feel too soft, they may be underbaked and will collapse as they cool. Ensure the edges are golden to guarantee the structure is set and the texture is chewy.
What to serve with it
Serve these cookies with a dollop of Greek yogurt or a splash of almond milk to create a balanced breakfast. You may also pair them with a cup of hot herbal tea or sparkling water. For extra crunch, add a drizzle of honey or a sprinkle of chopped nuts on top.
Storing and reheating
Cool the cookies completely before placing them in an airtight container; they keep for 3 days at room temperature. For longer storage, use a freezer-proof bag to keep them for 2 months. Thaw frozen cookies at room temperature for 10–15 minutes before you eat them to restore the texture.
Nutrition per serving
- Calories
- 134
- Protein
- 5.0 g
- Carbs
- 14.2 g
- Fat
- 6.8 g
- Fiber
- 3.0 g
- Sugar
- 8.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What makes a cookie a breakfast cookie?
The inclusion of nutrient-dense ingredients like oats, almond butter, and bananas makes these suitable for morning. These components provide protein and fibre to sustain your energy levels, unlike standard dessert cookies that rely primarily on refined flour and sugar.
What are the best cookies to eat for breakfast?
Cookies that use whole grains and natural sweeteners are best. These gluten-free breakfast cookies use rolled oats and honey to provide a slower release of energy, making them a functional alternative to processed cereals or sugary pastries.
What are the most popular gluten free cookies?
Oat-based cookies are highly popular because they maintain a chewy texture without wheat. Using almond flour and gluten-free certified oats ensures the cookies remain soft and savoury while remaining safe for those avoiding gluten.
