Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies

oatmeal chocolate chip breakfast cookies
Weekday mornings are sometimes painful events. Especially Monday mornings, amiright? My kids are getting older and teen circadian rhythms encourage late nights…and late mornings. Sometimes I feel like I need to prod them with a pitchfork to get them downstairs and out the door so they make it to school on time.


But how awesome is it if the pitchfork is actually a chocolate chip cookie, loaded with healthy goodness, to get them started on their day? How awesome is it that after they leave for school, I get to pour myself a {giant} mug of coffee and have a cookie for breakfast myself? (I’ll give you a hint…it’s awesomesauce sprinkled with more awesome).


Recipes for breakfast cookies abound. It’s kind of a thing right now. This version, adapted from here,  is gluten-free, vegan, heart healthy blah blah blah….and DELICIOUS–because what’s the point of making something to eat if it’s not tasty?
Hope you have a super week!

Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

12-18 Cookies

Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies

Cookies for breakfast? Yes, please! These cookies are not only packed with healthy goodness, they are delicious. Serve them up with a fruit smoothie and you've got fast and easy meal for a weekday morning. They make a great afternoon snack too.


  • 2 very ripe bananas
  • 2 tablespoons ground flax seeds
  • 1 tablespoon chia seeds
  • 1/2 cup almond butter (chunky or smooth is fine)
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure, gluten-free vanilla extract.
  • 3 tablespoons pure maple syrup
  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup oat flour (GF oats ground in your blender or food processor)
  • 1/2 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 3 tablespoons of finely chopped pecans
  • 1/2 cup semi-sweet or dark chocolate chips or chunks


  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
  2. Mash the bananas with a fork in a small bowl and set aside.
  3. Place the flax seeds, along with 5 tablespoons of warm water in the bowl of your stand mixer fitted with the paddle attachment. Let it sit for 5 minutes to thicken.
  4. Add the bananas to the bowl, along with the chia seeds, almond butter, coconut oil, vanilla extract, and maple syrup. Beat until smooth.
  5. Add the oats, oat flour, almond meal, baking powder, baking soda and pecans and stir well. Add the chocolate chips and stir until evenly distributed.
  6. Cover bowl with plastic wrap and refrigerate for 30 minutes or until firm. Scoop dough out (1-2 tablespoons at a time) and place on prepared baking sheets about 2 inches apart. Wet a large spoon and using the back, flatten cookies slightly. Re-wet if cookies begin to stick to the spoon.
  7. Bake for 15-18 minutes, or until the cookies are lightly golden brown. Cool on the baking sheet for 5 minutes, then remove to a rack to cool completely. Seal in an airtight container to store at room temperature for a few days, or wrap well and freeze for up to 1 month.


  1. So glad I’ve found this blog. Went wheat free almost 2 years ago as it doesn’t “agree” with me. Just a question about the almond butter. It says 1/2? 1/2 cup?

  2. Sue & Guide Apex says:

    Do you happen to have a good GF waffle or pancake batter that could double as a funnel cake batter too??? With the County Fair in town, I have all of a sudden found myself drawn to “needing” a funnel cake topped with plenty of powdered sugar….


    • You could try my buttermilk waffle recipe! Let me know how it goes! :)

      • Sue & Guide Apex says:

        Okay- it worked but needs some flavor enhancement… the texture was great and it did cook up just like the funnel cake I used to eat. (We used an empty catsup container to get the “strands” of batter into the hot oil.) I was wondering if we could try adding a bit more vanilla or almond or maybe even cinnamon to my next batch to see if that helps correct the blandness. Any other or better suggestions? With all the powdered sugar on the top, it was plenty sweet.

        But at least I had my funnel cake :)

        • Hey! That’s great to hear. Yes, for more flavor I’d add all three–vanilla, almond (only 1/4 teaspoon because the flavor is quite strong) and cinnamon. Or if you’re feeling really crazy add some grated orange or lemon zest. Thanks for the update. :)

  3. hello
    just perusing ur blog…yummy and pretty!
    Im wondering…and I know Im not the first,but I want your opinion if you would be so kind?
    oats/ Are they gluten free? or not?
    Does gluten free oats mean those that are processed in a place free of other gluten containing grains?
    would love ur opinion as you are a real genuine serious celiac

    • Hi Josie! Oats have been tested repeatedly and have been found to be gluten-free. However, regular oats are often grown and processed alongside wheat or other gluten containing crops, so their may be cross-contamination. That’s why people who have celiac disease or gluten intolerance should look for oats labeled gluten-free. That said, some celiacs, especially those who are newly diagnosed, may react to oats. If this is the case, avoid them for a period. If you want to try again later…wait a month or so. :)

  4. Plan to do this with my kids, thanks for the recipe!
    I was under the impression that I couldn’t use oats. I’ll be careful but will def. try this.

  5. I love this recipe but my mother is allergic to bananas! Is there a good substitute we could use so she can enjoy, too? Thanks!

  6. So thankful to find your website/blog. We are into our 2nd week of gluten-free living since my middle child has developed a gluten intolerance. To make matters even trickier, we live overseas where I don’t have a good grasp of the local language. I can already tell that I’ll be coming to your site regularly.
    My questions is about the almond butter in this recipe. Could I substitute real butter? Or maybe sesame paste (aka tahini) ?
    Again, thank you for your GF recipes!!!

    • Hi Erin! The almond butter is used as a binder–so tahini would be a better sub than regular butter. Failing that, if you have a food processor or blender you could try making your own–blitz almonds together with a bit of oil and process until smooth. Good luck! :)

Speak Your Mind