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Home » Breakfast » Oatmeal Chocolate Chip Breakfast Cookies.

Oatmeal Chocolate Chip Breakfast Cookies.

Mar 23, 2015 · Modified: Jul 5, 2023 by Kelly Roenicke · 24 Comments

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oatmeal breakfast cookies on baking sheet

These tasty chocolate chip oatmeal breakfast cookies can be whipped up in just minutes and will keep in the freezer for weeks. Learn how to make these gluten free and vegan treats with this easy recipe!

vegan gluten free chocolate chip oatmeal breakfast cookies

If you’re someone who frequently experiences busy mornings, you probably have some favorite make ahead breakfast recipes that you rely on. We regularly make oatmeal energy bites, chocolate chip coconut overnight oats, and breakfast cookies.

Breakfast cookies are nice because you can get a lot of nutrition in there, but still feel like you’re eating a treat. Plus, they’re super easy to make!

Everything goes in one bowl, and you don’t even have to use a mixer. Mash a banana up, dump everything else in, stir, stir, stir, and then bake. About 15 minutes later, you have a nice little stack of breakfast cookies that are high in fiber and sweetened with maple syrup. If you don’t do cookies for breakfast these are still great for any time you need a snack.

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  • Ingredient Notes
  • Optional Add-Ins
  • Step by Step Instructions
  • Storage
  • More Breakfast Recipes
  • Recipe
breakfast cookies with oats and chocolate chips

Ingredient Notes

  • Certified Gluten Free Oats – If you are gluten free, you need to make sure the oats use use are certified gluten free. There are many brands that have this label. If you also need them to be from a nut free facility, you can buy them from Gerbs Allergy Friendly Foods or try GF Harvest brand which is available on Amazon.
  • Seed or Nut Butter – These cookies will work well with sunbutter, wowbutter, or if you can have nuts, your favorite peanut butter or almond butter.
  • Ground Flax Seed – Flax seed is included in this recipe for some omega 3 fatty acids, but if you can’t eat this ingredient, it’s okay to leave it out.
  • Chocolate Chips – We like dairy free chocolate chips from Enjoy Life or PASCHA Chocolate, but feel free to use any brand of chocolate chips that work for you.
  • Banana – You will need a very ripe banana to add sweetness to this recipe and to help hold the cookies together.

Optional Add-Ins

Feel free to add raisins, craisins, sunflower seeds, pumpkin seeds, coconut flakes, or any other ingredient that you desire!

Step by Step Instructions

  1. Place a very ripe banana in a bowl and mash it with a fork.
mashed banana in a bowl
  1. Add the oats, oat flour, sunbutter, flax seed, maple syrup, chocolate chips, baking soda, and salt.
breakfast cookie dough ingredients
  1. Stir well to combine.
oatmeal chocolate chip cookie dough
  1. Spoon the cookie dough onto a cookie sheet that has been lined with parchment paper.
oatmeal breakfast cookies before baking
  1. Bake at 350 degrees F for about 11-13 minutes. Allow to cool before removing from the cookie sheet.
oatmeal breakfast cookies after baking

Storage

Store leftover cookies for 3 days at room temperature. If you would like to keep them longer, store in the refrigerator for 5-6 days.

You can freeze these cookies in a freezer bag. They should stay fresh frozen for up to 3 months.

stack of vegan breakfast cookies

More Breakfast Recipes

  • vegan cider mill donuts
    Vegan Cider Mill Donuts.
  • easy dairy free pumpkin muffins
    Dairy Free Pumpkin Spice Muffins.
  • gluten free vegan chocolate chip pumpkin muffins
    Chocolate Chip Pumpkin Muffins (Gluten Free, Vegan).
  • gluten free breakfast recipes
    15 Gluten Free Breakfast Recipes (Easy and Delicious).

Disclosure: This post contains affiliate links.

Recipe

vegan chocolate chip oatmeal breakfast cookies

Oatmeal Chocolate Chip Breakfast Cookies.

Kelly Roenicke
Oatmeal chocolate chip banana breakfast cookies are easy to make and even easier to eat!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Total Time 17 minutes mins
Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Servings 14
Calories 151 kcal

Ingredients
 
 

  • 1 very ripe banana
  • ½ cup sunbutter or wowbutter, or nut butter
  • 1 ½ cups certified gluten free oats
  • 3 Tablespoons oat flour
  • 4 Tablespoons maple syrup
  • 1 Tablespoon ground flax seed
  • ¼ teaspoon baking soda
  • â…› teaspoon salt
  • ½ cup dairy free chocolate chips
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Instructions
 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • In a large bowl, place the ripe banana and mash it with a fork.
  • Add the peanut butter and maple syrup and mix together.
  • Add the gluten free oats, oat flour, ground flax seed, baking soda, and salt, and stir until combined.
  • Stir in the dairy free chocolate chips.
  • Drop by rounded tablespoons onto the cookie sheet. Flatten slightly with the back of the spoon.
  • Bake at 350 degrees F for 11-13 minutes.

Notes

Store leftover cookies in an airtight container. They should stay fresh for about 3 days. If you want to keep them longer, store in the refrigerator, where they should last for 5-6 days.
You can easily freeze these – store in a freezer bag for up to 3 months.

Nutrition

Calories: 151kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 2gSodium: 88mgPotassium: 144mgFiber: 2gSugar: 9gVitamin A: 20IUVitamin C: 0.7mgCalcium: 24mgIron: 0.7mg
Keyword chewy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Breakfast, Dairy Free, food, Gluten Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Nightshade Free, Onion Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Meredith

    October 04, 2018 at 11:23 am

    5 stars
    These were a big hit for us! I made a few additions not because they were necessary, but because I couldn’t leave well enough alone:)—just added a bit of cinnamon, nutmeg, and cloves. Had to use regular flour because we didn’t have oat flour, and that worked just fine. Thank you for the great recipe.

    Reply
  2. annemdanahy

    January 15, 2016 at 12:21 am

    Cookies for breakfast – YES please! I love these, because it’s just like my oatmeal, but better :)

    Reply
  3. Melanie

    January 14, 2016 at 6:06 pm

    I love cookies, and cookies for breakfast are always okay with me! This recipe looks amazing!

    Reply
  4. gretchen | kumquat

    January 14, 2016 at 10:41 am

    i lurve breakfast cookies and these look ideal… i’ll be making these soon!

    Reply
  5. cleaneatingveggiegirl

    January 14, 2016 at 10:25 am

    These look SO good and I have a feeling my fiance would love them. He is a big-time fan of oatmeal for breakfast, so what’s not to like?

    Reply
  6. Randy

    March 30, 2015 at 4:39 am

    Could you provide the nutritional values? How many calories, fiber, protein, carbs, etc. per cookie.
    Thanks.

    Reply
    • Kelly

      March 31, 2015 at 12:38 am

      I can’t, but there are a lot of great nutrition calculators on the internet! Just plug the ingredients in and you will find out the nutritional info!

      Reply
  7. Susan

    March 29, 2015 at 5:52 pm

    What’s a good sub for the banana?

    Reply
    • Kelly

      March 31, 2015 at 12:39 am

      You could try applesauce, but I really don’t know how they will turn out.

      Reply
  8. breakfastdramaqueen

    March 24, 2015 at 9:21 pm

    These look and sound amazing!

    Reply
    • Kelly

      March 27, 2015 at 10:25 pm

      Thank you!

      Reply
  9. Strength and Sunshine

    March 24, 2015 at 4:42 pm

    Must make these!!!

    Reply
    • Kelly

      March 27, 2015 at 10:26 pm

      Go for it!

      Reply
  10. Natalie @ Tastes Lovely

    March 24, 2015 at 1:30 pm

    Cookies for breakfast?! Yes please! Love how easy these are to make. And healthy too!

    Reply
  11. Lisa

    March 24, 2015 at 10:09 am

    I feel so behind in the times! I’ve never made breakfast-appropriate cookies cookies before, and always feel so naughty when I sneak a couple decadent chocolate chip cookies for breakfast. Saving this for later!

    Reply
    • Kelly

      March 27, 2015 at 10:27 pm

      Don’t feel guilty! Cookies are an okay breakfast option in my book! :)

      Reply
  12. whiskandshout

    March 23, 2015 at 10:26 pm

    Who doesn’t love cookies for breakfast? These are vegan and gf too??? Pinning! :)

    Reply
    • Kelly

      March 24, 2015 at 12:17 am

      Thank you for pinning! :)

      Reply
  13. Gayle @ Pumpkin 'N Spice

    March 23, 2015 at 12:31 pm

    These breakfast cookies look fantastic, Kelly! I love how thick they are, I love eating dessert for breakfast. And peanut butter and chocolate is pretty much the best combo ever!

    Reply
    • Kelly

      March 24, 2015 at 12:20 am

      Thanks, Gayle!

      Reply
  14. Julia

    March 23, 2015 at 10:19 am

    Nothing beats a breakfast that makes you feel like you’re eating dessert! Funny how dessert cookies just now seem to be catching on – I think it is pinterest, ha! I bet your recipe is absolutely fabulous and love that it’s time tested. I’ll have to try these bk cookies soon!

    Reply
    • Kelly

      March 24, 2015 at 12:20 am

      Thanks, Julia!

      Reply

Trackbacks

  1. Vegan Chocolate Chia Seed Pudding with Sunbutter and Berries. - The Pretty Bee says:
    April 20, 2016 at 5:05 am

    […] in a row, and when it gets too crazy, I tend to forget to eat a good breakfast unless I plan ahead. Breakfast cookies, overnight oats, or my current favorite, chia seed pudding, all make their way onto the menu during […]

    Reply
  2. Vegan Chocolate Chip Cookies (12 Ways) says:
    August 19, 2015 at 3:49 am

    […] Oatmeal & Peanut Butter Chocolate Chip Breakfast Cookies (Gluten […]

    Reply

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