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Naturally sweetened, vegan, and gluten-free. These breakfast cookies are a great on-the-go bite and good for any time of day!
How often do you say you get to have cookies for breakfast?
I remember when we were growing up, any kid at school that said they had cookies or cake for breakfast was the “luckiest.”
Well now you can feel good about eating cookies for breakfast because these breakfast cookies are actually packed with the good stuff!
What are these breakfast cookies made with?
These breakfast cookies are actually made with zero refined sugar!
They’re sweetened naturally with ripe bananas and maple syrup.
They’re also vegan and gluten-free; if you use gluten-free flour and rice flour.
There is no egg used in this recipe, either!
My favorite part of this breakfast cookie is the mix ins that you can add in.
You can do your favorite nut, favorite dried fruit, chocolate chips, or a combination of all!
What is the texture of these breakfast cookies?
The texture is kind of like an oatmeal chocolate chip cookie but way more dense.
Even though it’s dense, it is SO incredibly moist because of the banana.
It actually gets softer over time too from being in the plastic bag or container.
I think the molecules of the banana mix together with the air to make it more ripe or something.
Well, not ripe. Soft. It’s hard to describe.
I kind of like to think of it as a banana or fruit getting even riper and softer.
The cookies do that the longer they sit. It’s like they give off a slight moisture.
Additionally, there is an exceptional chew to these breakfast cookies.
What can I substitute for brown rice flour?
I thought I was going to substitute brown rice flour too because I didn’t want to go to the store for it but apparently you can’t substitute it easily.
If you need to substitute it, I would substitute sorghum flour but still, that’s something you’ll likely have to go to the store for.
You can’t just use all almond flour in this recipe too like other recipes where if you don’t have whole wheat flour, you can just use all all-purpose flour.
It’s something about baking gluten-free that makes it a bit tricky.
I’m not super familiar with gluten-free baking so I tend to just stick to what the recipe says.
I found this recipe in a magazine my parents gave me.
And turns out, this recipe is actually from Laura Wright’s cookbook, The First Mess.
If you really need to do substitutions for the flour, I would read this article here for more information.
Can you use quick cook oats?
No! Definitely don’t do that.
You will need good ole classic rolled oats for this recipe.
What mix ins could you add into these breakfast cookies?
I like being a little different so instead of the standard chocolate chips and dried cranberries that I think most people would do, I added in pumpkin seeds and dried tart cherries!
You can certainly use a combination of anything you love. Here are some ideas:
- Coconut chips
- Dried blueberries
- Dried cranberries
- Dried apricots
- Chopped pecans
- Sliced almonds
- Pitted and chopped dates
- Chocolate chips
- Butterscotch chips
I could go on and on. You literally can add in whatever you want.
You can make this breakfast cookie your own.
What other nut butters can you use in this recipe?
So the original recipe calls for almond butter and that’s how I made them the first time.
The second time, I used cashew butter.
Both turned out fabulous.
I think you can use whatever nut butter you want.
Peanut butter, almond butter, cashew butter, etc.
Although I wouldn’t use chocolate hazelnut butter, haha – just might be a tad bit too sweet.
Oh! I also used crunchy almond butter the first time (because I love crunchy) and I think it just added more awesome texture to this recipe.
Breakfast cookies…all day?
I would hope that is a given!
Just because they’re called breakfast cookies doesn’t mean you have to eat them for breakfast.
Although, I think that’s probably the most fun because who doesn’t love saying you had a cookie for breakfast?
Are breakfast cookies healthy?
I mean, I think generally nothing that has “cookie” in its recipe title is healthy but the term healthy is super subjective.
My healthy isn’t your healthy and your healthy isn’t mine.
I believe in moderation and you can see for yourself below in the nutrition facts whether or not this fits into your daily life.
I would say one or two at most but hey, #yolo.
Look at the chockfull of ingredients in one of these cookies!
I totally want to make this recipe again. It’s seriously SO good.
Other wholesome breakfast ideas:
- Spiced orange and carrot whole wheat muffins
- Coconut chia seed pudding
- Healthy coconut banana bread
- Cashew butter pancakes for two
Grab all the ingredients to make this now or pin this photo below to save this recipe for later!
- 1 ¼ cups (101 g) certified gluten-free rolled oats, (NOT quick cooking)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon (½ teaspoon) fine sea salt
- ½ cup (56 g) almond flour
- ¼ cup (40 g) brown rice flour
- ½ cup (75 g) mashed ripe banana, (about 1 large banana)
- ½ cup (125 g) smooth almond butter, stirred
- 3 tablespoons pure maple syrup
- 2 tablespoons ground flaxseed
- 3 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup (144 g) add-ins of your choice (dried fruit, nuts, etc.)
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together oats, cinnamon, baking soda, salt, almond flour, and brown rice flour until all combined.
- In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until all combined and mixture is smooth.
- Pour the liquid mixture into the large bowl with the dry ingredients and throw your add-ins into the bowl. With a spatula, stir mixture until you have a unified and stiff dough.
- Using a large cookie scoop (about two tablespoons), scoop and drop dough onto prepared baking sheet.
- Lightly oil your palms with coconut oil and gently flatten each mound of dough with the palm of your hand.
- Bake cookies until lightly golden brown, about 15-17 minutes.
- Cool cookies completely then store in an airtight container for up to five days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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