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.

- mashed banana - unsweetened natural peanut butter - maple syrup - egg  - vanilla extract - buckwheat flour

Ingredients:

"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.

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.

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.