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!
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.
- 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.
Feel free to add raisins, craisins, sunflower seeds, pumpkin seeds, coconut flakes, or any other ingredient that you desire!
Step by Step Instructions
- Place a very ripe banana in a bowl and mash it with a fork.
- Add the oats, oat flour, sunbutter, flax seed, maple syrup, chocolate chips, baking soda, and salt.
- Stir well to combine.
- Spoon the cookie dough onto a cookie sheet that has been lined with parchment paper.
- Bake at 350 degrees F for about 11-13 minutes. Allow to cool before removing from the cookie sheet.
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.
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Oatmeal Chocolate Chip Breakfast Cookies.
- 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.