These are the quickest breakfast cookies you’ll ever make, seriously.
When I’m half-awake and just want something warm, soft, and sweet without much effort, I throw everything into one bowl, and these cozy little oat cookies come out perfect every single time.
They’re made with gluten-free quick oats, a bit of peanut butter for richness, banana for sweetness, and just enough chocolate chips to make you feel like you’re eating Chip Ahoy, lol.
They bake fast, they taste like soft oatmeal cookie clusters, and they keep beautifully in the fridge all week.
If you don’t like bananas, add 1 cup of applesauce. I’ll put it in the substitutions below the recipe.
Tips to make them even better:
• Use a scoop to make even cookies, this cookie scoop set is really good.
• A sprinkle of flaky sea salt takes these to the next level — I use Maldon sea salt for all my cookies.
• For extra protein, add 1–2 tbsp of your favourite vanilla protein powder.
• A small silicone spatula set makes mixing and cleanup super easy.
Gluten-Free Breakfast Cookies
Course: DessertDifficulty: Easy12
cookies8
minutes12
minutesIngredients
2 cups gluten-free quick oats
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 ⅛ cups mashed ripe banana (about 2 large bananas)
¼ cup peanut butter or almond butter
¼ cup maple syrup or honey
1 large egg (or flax egg for vegan)
1 tsp vanilla extract
½–¾ cup chocolate chips (use dairy free if needed)
Directions
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix the gluten-free quick oats, cinnamon, baking soda, and salt. Add the mashed banana, peanut butter, maple syrup, egg, and vanilla, then stir everything together until it forms a thick, sticky batter. Fold in the chocolate chips.
- Scoop about ¼ cup of dough per cookie and gently flatten each mound because these won’t spread in the oven. Bake for 12–13 minutes, or until the tops look set and the edges feel firm.
- Cool on the tray so they solidify into thick, soft breakfast cookies.
- I absolutely love these during the weekend. My partner loves them too!
Get the best cookies with these tips:
Swap peanut butter for almond or sunflower seed butter.
Replace banana with 1 cup applesauce for a milder flavour.
Use maple syrup instead of honey for a vegan-friendly version.
Use dairy-free chocolate chips to make them entirely dairy-free.
Here are a few more cookie recipes you might enjoy:
