Breakfast Cookies

A soft, chewy, gluten-free cookie you can feel good about eating for breakfast but will love any time of day!

- banana - maple syrup - egg  - gluten-free quick cooking oats - unsweetened natural peanut butter


"I don’t usually comment on recipes but these cookies are wonderful! Great texture and not too sweet. Love them. My new favorite cookie."

- Bonnie

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, and vanilla and mix until well combined.

Add the 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. The 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.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.