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Gluten Free Oatmeal Breakfast Cookies

Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies

Alison Needham
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.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 12 cookies
Calories 270 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
  • Mash the bananas with a fork in a small bowl and set aside.
  • 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.
  • Add the bananas to the bowl, along with the chia seeds, almond butter, coconut oil, vanilla extract, and maple syrup. Beat until smooth.
  • 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.
  • 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.
  • 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.

Nutrition

Serving: 1cookieCalories: 270kcalCarbohydrates: 26gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 75mgPotassium: 287mgFiber: 5gSugar: 9gVitamin A: 15IUVitamin C: 2mgCalcium: 104mgIron: 2mg
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