4.9 41 Published Jan 15, 2022, Updated Aug 06, 2023
Why You’ll Love This Breakfast Cookie
A cookie for breakfast… need I say more?! It’s gluten-free, vegan and absolutely delicious! It comes together in no time at all and makes for a filling start to your day. Made in just one bowl! Can easily be customized to your liking with mix-ins.
What You Need
banana – instead of using any oil or eggs to hold this cookie together, we’re using bananas! Make sure your banana is ripe and mashes easily. oats – oats are naturally gluten-free but are very likely to be contaminated during processing so make sure you grab gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free old fashioned rolled oats. baking powder – to help the cookie rise a bit. cinnamon – the perfect spice pairing. maple syrup – pure maple syrup is the perfect natural sweetener to use in my opinion! chia seeds – helps bind the cookie together and adds healthy fat and fiber. almond butter – any nut or seed butter works. Check the ingredient label to make sure it just says the nut (or seed) and salt. blueberries – I recommend using fresh blueberries!
How to Make a Breakfast Cookie
Are you ready for a one bowl recipe? I don’t know about you, but I love having minimal dishes to clean up! In a medium bowl, mix together all the ingredients expect for the blueberries! You’ll need mashed banana, oats, baking powder, cinnamon, maple syrup, chia seeds and almond butter. Once combined, line a baking sheet with parchment paper or a silicone baking mat and add the dough to the baking sheet. Using your hands or a spoon, form the mixture into one giant cookie, about 1/4-inch thick. Bake at 350ºF for 16-18 minutes. The cookie doesn’t rise or spread out much, but you’ll know it’s done when it’s golden in color and firm to the touch rather than soft.
Flavor Variations
Once you’ve mastered this base recipe, the options are endless! Here are some ideas:
Swap the banana – If you’re not a fan of bananas you should be able to easily swap the mashed bananas with applesauce, mashed sweet potato or even pumpkin puree. I haven’t tried these variations and some might be a little more wet so you may need more oats. Let me know in the comments below if you try any of these substitutions! Swap the blueberries – in the mood for a different berry? Swap the blueberries for any other berry! Add chocolate chips – you can’t go wrong with adding chocolate chips or using chocolate chips instead of blueberries! I recommend Lily’s chocolate chips as they are low in sugar and calories. Add shredded coconut – if you’re a coconut lover, add in some shredded coconut or coconut flakes. Adds nuts or seeds – for extra crunch, add in some chopped nuts or seeds. Almonds, cashews, pecans, sunflower seeds or pumpkin seeds would all be delicious! Add dried fruit – add in extra sweetness and texture with dried fruit. Try to get dried fruit with no added sweetener. Protein – looking for an added boost of protein? Feel free to add some protein powder or collagen powder. I suggest starting with 1 Tablespoon at a time and you should be fine without adding any extra liquid!
How to Serve a Breakfast Cookie
This breakfast cookie is a meal in one! It’s essentially oatmeal… in cookie form. So you can feel good about enjoying it for breakfast and it will keep you full for hours! If you want to pair with a few other things to round out your morning, here’s what I suggest:
Easy Fruit Salad Egg White Bites (Starbucks Copycat) Hard Boiled Eggs + sliced avocado
More Single-Serving Recipes to Try
Blended Baked Oats Blended Overnight Oats Single Serving Baked Oatmeal – 4 Ways Protein Mug Cake Coconut Flour Mug Cake
More Breakfast Recipes to Try
Sweet Potato Breakfast Cookies Blueberry Sweet Potato Breakfast Cookies Carrot Cake Breakfast Cookies Banana Baked Oatmeal Cups Oatmeal Breakfast Cookies Oatmeal Breakfast Bars Gluten-Free Cinnamon Rolls
Looking for more oatmeal recipes? Be sure to check out all of my oatmeal recipes here on EBF.
