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gluten free breakfast cookies

gluten free breakfast cookies

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Oh, those frantic mornings! I remember them so well, juggling three hungry little ones while trying to sneak in a sip of coffee. Breakfast often felt like a battlefield, a race against the clock to get something wholesome into tiny tummies before the school bell rang. Cereal, toast, repeat. It felt like a rut. That's when I dreamt of a magical solution: something quick, something nourishing, and something that felt like a treat. That dream became a reality with my recipe for gluten free breakfast cookies. They were an instant hit! Suddenly, breakfast felt calm, even joyful. My kids devoured them, and I felt great knowing they started their day with real food, free from gluten and packed with goodness. These aren't just cookies; they're a morning hug, a little bit of love baked into every bite. They’ve truly transformed our mornings, making hectic schedules feel a little bit sweeter and a whole lot healthier. Try these delicious gluten free breakfast cookies for your own family and experience the magic. You absolutely will fall in love with these incredible gluten free breakfast cookies. First and foremost, they solve the universal morning dilemma: what to eat when you have no time! These simple cookies are perfectly portable, making them ideal for busy weekdays, carpools, or even a quick grab-and-go before a morning workout. Moreover, they are naturally gluten-free, a huge win for anyone with sensitivities or those simply choosing a GF lifestyle. But their appeal extends far beyond dietary needs. These particular gluten free breakfast cookies offer a delightful chewiness, a satisfying texture, and a subtly sweet flavor that even the pickiest eaters appreciate. You control the ingredients, ensuring a nourishing start to your day without any hidden nasties. They are packed with fiber and healthy fats, keeping you fuller for longer and preventing that dreaded mid-morning energy crash. Plus, they are incredibly versatile. You can easily adapt them to suit your family’s preferences or what you have on hand. Prepare a big batch on Sunday, and enjoy healthy, stress-free breakfasts all week long. These aren't just cookies; they're a smart, delicious solution for a happier, healthier morning. Get ready to embrace the convenience and deliciousness of these delightful gluten free breakfast cookies!

  • Total Time: 40 mins
  • Yield: 12 cookies 1x

Ingredients

Scale

2 cups Gluten-Free Rolled Oats
2 large Ripe Bananas, mashed
1/2 cup Peanut Butter
1/4 cup Maple Syrup
2 tablespoons Chia Seeds
1 teaspoon Ground Cinnamo
1 teaspoon Vanilla Extract
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Chocolate Chips (Optional)
1/4 cup Chopped Nuts or Seeds (Optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat
  2. In a large mixing bowl, thoroughly mash the ripe bananas using a fork. Aim for a smooth consistency with no large lumps
  3. To the mashed bananas, add the peanut butter, maple syrup, and vanilla extract. Stir well until all the wet ingredients are completely combined and smooth
  4. Next, stir in the gluten-free rolled oats, chia seeds, ground cinnamon, baking powder, and salt. Mix thoroughly until no dry spots remain and all ingredients are evenly distributed
  5. If you are using optional add-ins like chocolate chips, chopped nuts, or dried fruit, gently fold them into the mixture now
  6. Drop spoonfuls (about 2 tablespoons each) of the cookie dough onto the prepared baking sheet. Lightly flatten each cookie with the back of a spoon or your fingers
  7. Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set
  8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely
  9. Serve these delightful gluten free breakfast cookies warm or at room temperature

Notes

Use overripe bananas with brown spots for natural sweetness and binding.

Avoid overmixing the batter once dry ingredients are added.

Always use parchment paper or a silicone baking mat to prevent sticking.

Allow cookies to cool completely on a wire rack to firm up properly.

Make a double batch for meal prep; they freeze beautifully for up to 3 months.

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

  • Author: Emily Martinez
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://fabiloustaste.com/gluten-free-breakfast-cookies/