5 from 3 votes
Healthy Gluten Free Breakfast Cookies
Healthy gluten free breakfast cookies are so delicious! A 1 bowl recipe loaded with good for you ingredients like banana, pumpkin, oats, almond butter, nuts, cranberries and dark chocolate chips.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
33
Cookies
Calories:
106 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 ripe banana medium or large size
- 1/3 cup pumpkin not pumpkin pie mix. I used organic, puree
- 1/2 cup almond butter Crunchy or creamy
- 2 tablespoons coconut oil Or Avocado oil; melted if solid
- 1 teaspoon vanilla extract
- 3 tablespoons agave nectar replace with maple syrup or honey
- 1 1/2 cups rolled oats Use gluten free if sensitive
- 1/4 cup oat flour Use gluten free if sensitive
- 1/2 cup almond flour Or Almond Meal, see difference below
- 1/4 cup all-purpose flour may omit and increase oat flour to 1/2 cup, gluten free
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4-1 teaspoon salt I used 3/4 teaspoon and sprinkled flaky sea salt on tops of cookies, sea salt
- 3 tablespoons almonds chopped (may substitute other nuts or omit)
- 2-4 tablespoons dried cranberries raisins, dried cherries or dried blueberries too
- 1/2 cup semi-sweet chocolate chips If vegan make sure they are dairy free, or dark chocolate chips
- 4-6 tablespoons hemp hearts Optional but adds a lovely flavor as well as protein
Instructions
- In the bowl of a mixer or large bowl, mash bananas, then add pumpkin puree, almond butter, baking powder, baking soda, and salt. Add agave, vanilla and coconut oil and mix until smooth.
- Add oats, almond flour, oat flour and GF AP Flour, mixing until combined.
- Add in chopped almonds, dried cranberries, chocolate chips and if desired hemp hearts.
- Using a tablespoon or a medium cookie scoop drop cookies onto parchment lined baking sheet. These cookies won't spread much, if desired, press down lightly to flatten tops.
- Bake at 350 degrees for 15-17 minutes for sea level, 375 degrees 13-15 minutes for High Altitude Gluten Free Cookies, until cookies spring back when lightly pressed and have a slight golden color.
- Cool on cooling rack and store in air-tight container on counter up to 5 days, in fridge up to 7 days and may be frozen up to 6 months.
Cup of Yum
Notes
- Increase heat to 375 degrees F and bake for 13-15 minutes until tops spring back when you lightly touch them.
- If following a strict vegan diet; make sure you use agave nectar or maple syrup and dairy-free chocolate chips.
- Recipe heavily adapted from Minimalist Baker
- Instead of almond butter; try peanut butter, cashew butter or even sun butter for a nut free version!
- Use maple syrup or honey in equal amounts in place of agave
- If not gluten free, replace oat and AP flour with whole-wheat flour or all oat flour
- Almond Meal | if nut free, replace with oat flour
- Try chopped pecans, walnuts, peanuts or other nut or omit completely.
- Use any dried fruit desired, may increase if desired or may omit entirely
- Instead of Hemp hearts, replace with flax seeds or flax meal
Nutrition Information
Serving
1cookies
Calories
106kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.003g
(0%)
Cholesterol
0.2mg
(0%)
Sodium
80mg
(3%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
408IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 33 Cookies
Amount Per Serving
Calories 106
% Daily Value*
| Serving | 1cookies | |
| Calories | 106kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 80mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.