Gluten-Free Breakfast Cookies
Soft, chewy breakfast cookies made with certified gluten-free oats, almond flour, ripe banana and peanut butter, sweetened with maple syrup and studded with dried cranberries and walnuts. Make a batch for grab-and-go mornings.
At a glance: This easy breakfast recipe yields 14 servings in about 45 minutes (15 min prep, 14 min cook). It uses 12 ingredients — including certified gluten-free rolled oats, almond flour, ground cinnamon — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Breakfast Cookies: When preparing this breakfast recipe, oats are one of the most common sources of cross-contact. Only use oats labeled certified gluten-free, and keep them in their own sealed container. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Breakfast Cookies: These cookies are made with certified gluten-free oats and almond flour, with no flour that contains gluten. Use oats, almond flour, nut butter, vanilla, dried fruit and nuts labeled gluten-free.
Ingredients
Shop links on this page are for certified gluten-free rolled oats, almond flour, ground cinnamon. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Use oats with a gluten-free certification mark on the bag for the breakfast cookies. Oats without it are usually grown and milled alongside grains that contain gluten.
- Flatten the breakfast cookies before baking. The dough holds its shape, so the thickness you press is the thickness you get.
- Store breakfast cookies in an airtight container for up to 3 days, or freeze them for up to 2 months and thaw at room temperature.
Common questions
What cross-contamination risk is specific to Gluten-Free Breakfast Cookies?
Check certified gluten-free rolled oats, almond flour, ground cinnamon before they go into Gluten-Free Breakfast Cookies. Oats are one of the most common sources of cross-contact. Only use oats labeled certified gluten-free, and keep them in their own sealed container. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Breakfast Cookies use?
Gluten-Free Breakfast Cookies relies on 1/2 cup almond flour. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
How should leftover Gluten-Free Breakfast Cookies be stored?
Store breakfast cookies in an airtight container for up to 3 days, or freeze them for up to 2 months and thaw at room temperature.
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