Banana Oat Breakfast Cookies

Ingredients for breakfast cookies

• 2 medium ripe bananas
• 1 1/2 cups gluten-free rolled oats
• 1 teaspoon cider vinegar
• 1 egg (or sub 1/4 cup applesauce or a flax egg for egg-free)
• 1/2 cup almond butter
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup
• 1/2 cup almond flour
• 1/3 cup gluten-free 1:1 baking flour
• 2 tablespoons ground flaxseed

How to make breakfast cookies

1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper or a silicone liner.
2. In a medium bowl, mash the ripe bananas well. Add the rolled oats and cider vinegar, stir, and let sit for 10 minutes to soften the oats.
3. In a large bowl, combine the egg, almond butter, melted coconut oil, and maple syrup. Mix until thoroughly blended.
4. Add the almond flour and 1:1 baking flour to the wet ingredients and mix until just incorporated. Then, gently fold in the mashed banana and oat mixture.
5. Stir in any desired mix-ins (like chopped nuts or chocolate chips). Scoop tablespoon-sized mounds onto the prepared baking sheet, flattening them slightly.
6. Bake for 13-15 minutes, or until golden brown and set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pro tips

• Add chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
• Ensure bananas are very ripe for maximum sweetness and moisture.
• For a vegan option, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) or unsweetened applesauce instead of the egg.

Enjoy these wholesome breakfast cookies as a quick and healthy start to any day. Experiment with your favorite add-ins for endless variations!

Try this next: Banana Oatmeal Pancakes!

More from Gluten-Free Breakfast & Brunch →