Gluten-Free Breakfast Cookies

A soft + chewy, gluten-free cookie you can feel good about eating for breakfast, but will love any time of day! Ready in 30 minutes, they are gluten-free, refined-sugar-free, and made without butter or oil. Instead they are sweetened with banana and a touch of maple syrup, and packed with nourishing ingredients like gluten-free oats, seeds and peanut butter.

Gluten-Free Healthy Breakfast Cookies easy recipe
Gluten-Free Breakfast Cookies

Easy Recipe for healthy + irresistible Gluten-Free Breakfast Cookies!

This post may contain affiliate links. Please read our Disclaimer.

So excited to share these healthy + irresistible Gluten-free Breakfast Cookies!

They are a soft + chewy, grab and go cookie you can feel good about eating for breakfast, but will love any time of day!

Made with nourishing ingredients, they are protein-packed, fiber-packed, and refined sugar-free, making them super satisfying.

And sweetened with banana and touch of maple syrup, and packed with add ins like pumpkin seeds, chocolate chips and dried cranberries, they have great flavor!

Gluten-Free Healthy Breakfast Cookies easy recipe

What you will love about these Gluten-Free Breakfast Cookies

*Ready in 30 minutes

*What they don’t have: They are gluten-free, refined-sugar-free, and made without butter or oil.

*Ingredients they do have: Instead, they are sweetened with banana and a touch of maple syrup and packed with nourishing ingredients like quick cooking oats and buckwheat flour to peanut butter, flax seed meal, chia seeds and pumpkin seeds.

*Great texture! They are a soft and chewy, but topped with extra pumpkin seeds, dried cranberries and chocolate chips some satisfying crunch.

Gluten-Free Healthy Breakfast Cookies easy recipe

 

How to Make Gluten-Free Breakfast Cookies

Do not be deterred by the long ingredient list, this recipe comes together quickly!

Here are the ingredients you will need:

mashed banana

peanut butter (or nut/ seed butter of choice)

maple syrup

egg

vanilla extract

quick cooking gluten-free oats

buckwheat flour

flax seed meal

chia seeds

ground cinnamon

baking soda

baking powder

salt

chopped walnuts (skip if nut-free)

pumpkin seeds

dried cranberries (or raisins or tart cherries)

chocolate chips (we used semi sweet; dark chocolate chips would be great too)

Gluten-Free Healthy Breakfast Cookies easy recipe

If you don’t have buckwheat flour, I would recommend oat flour over gluten-free all purpose flour. Gluten-free all purpose flour works with the recipe and tastes great but we preferred the slightly more chewy texture we get when baking with the buckwheat flour.

Step by Step How to Make Gluten-Free Breakfast Cookies

They come together in 3 simple steps:

  1. Combine the wet ingredients: In a large mixing bowl, add mashed banana, peanut butter, maple syrup, egg, vanilla and mix until well combined.
  2. Combine and add the dry ingredients: In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Combine with a pastry cutter, whisk or fork, then add to wet ingredients.
  3. Mix in the add ins: add chopped walnuts, pumpkin seeds, dried cranberries and chocolate chips and mix to combine. Batter will be thick but wet.

The batter will be thick but wet, which is fine because you won’t be rolling them into cookie. Rather use a cookie scoop or large spoon to scoop them onto a baking sheet and use your hands to flatten them a bit.

They won’t spread much, so whatever shape you put them in will be the shape of your cookie.

Top with extra pumpkin seeds, dried cranberries and chocolate chips to taste. We love them loaded with toppings because it adds great extra texture.

And bake!

Let cool on the baking sheet (always recommended with baking as the pan is still hot and the cookies continue to bake and set for a few minutes while out of the oven), and enjoy!

Gluten-Free Healthy Breakfast Cookies easy recipe

And just look at the texture!

You can see how they are packed with add ins and have great satisfying texture, and hopefully you can also see how soft and chewy they are!

Gluten-Free Healthy Breakfast Cookies easy recipe

My family and taste testers have been going crazy for them!

Finally a gluten-free cookie that is truly nourishing enough to eat for breakfast!

But to be honest, we have also been enjoying them pre- and post-workouts, and for dessert! They are that good!

Store at room temperature for 2-3 days, in the refrigerator for 5 days or freeze for up to 3 months.

Hope you love them!

For more breakfast ideas, click here.

For more cookies, click here.

For our Almond Butter Chocolate Chip Energy Bites, click here.

PIN it!

 

Scroll down for recipe and leave a rating/ comment if you make them. We love hearing from you!

Recipe

 

Gluten-Free Healthy Breakfast Cookies easy recipe
Share on Facebook Pin Recipe Print Recipe Rate this Recipe
3.94 from 31 votes

Gluten-Free Breakfast Cookies

An irresistible, soft + chewy, gluten-free cookie you can feel good about eating for breakfast, but will love any time of day! Ready in 30 minutes, they are gluten-free, refined-sugar-free, and made without butter or oil. Instead they are sweetened with banana and a touch of maple syrup, and packed with nourishing ingredients like gluten-free oats, seeds and peanut butter.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Nut-Free optional, Dairy-Free, Refined Sugar-Free
Keyword: healthy gluten-free breakfast cookie, gluten-free breakfast cookie, refined sugar free cookie, butter and oil-free cookie, 30 minute gluten-free cookies
Servings: 14 3 inch cookies
Author: Healthy Gluten-free Family

Ingredients

  • 1 cup mashed banana (approximately 2 large, ripe bananas)
  • ½ cup unsweetened natural peanut butter or nut/ seed butter of choice If using natural peanut butter as we do, you want the peanut butter to be creamy or liquidy as opposed to the thick/hard bottom of the jar.
  • ¼ cup maple syrup
  • 1 large egg room temperature ideally
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free quick cooking oats
  • 1/4 cup buckwheat flour
  • 1 tablespoon flax seed meal
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup chopped walnuts skip if nut-free
  • 1/4 cup pumpkin seeds + more for topping
  • 1/4 cup dried cranberries + more for topping
  • heaping 1/2 cup chocolate chips + more for topping we used semi sweet; dark chocolate chips great too

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper if using. Set aside.
  • In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Combine with a pastry cutter, whisk or fork and set aside.
  • In a large mixing bowl, add mashed banana, peanut butter, maple syrup, egg, vanilla and mix until well combined.
  • Add gluten-free oats mixture to the wet ingredients and mix to combine.
  • Add chopped walnuts, pumpkin seeds, dried cranberries and chocolate chips and mix to combine. Batter will be thick but wet.
  • Using a cooking scoop or large spoon, scoop batter onto prepared baking sheets, and use your hands to gently flatten them a bit. Batter will be sticky but will not spread much when baking, so whatever shape you bake them in, will be their shape.
  • Top with extra pumpkin seeds, dried cranberries and chocolate chips as desired.
  • Bake 15-17 minutes or until edges starting to get golden but the cookie is still soft. Let cool on baking sheet for 5 minutes, then enjoy!
  • Store in an air tight container for 2 days at room temperature, 5 days in the refrigerator and up to 3 months in the freezer.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!

16 thoughts on “Gluten-Free Breakfast Cookies

    1. This seems to be a very popular question! The answer is that I haven’t tried it but it should work… might be slightly different flavor, and you may have to add a bit more buckwheat flour or oats if the batter is too wet to scoop into cookies. Let me know if you try it. I will see if I have time to try it later this week.

  1. 5 stars
    I don’t usually comment on recipes but these cookies are wonderful! Great texture and not too sweet. Love them. My new favorite cookie. I love recipes for food that is good for you and also tastes great. Thank you!

  2. 5 stars
    Looks great! Can’t wait to try it! Do you have nutritional info per serving? How many 3”cookies per serving are recommended?

    Thanks!

  3. 5 stars
    Karen can literally read my mind! I was wondering what healthy treat I could bake with buckwheat when this recipe appeared in my inbox. It is easy to make, super nutritious and delicious. I used a mix of dried berries. The cookies were still nice and moist the next day.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating