Gluten-free Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar!
Whole grain, gluten-free, vegan, no added refined sugar, no oil, no butter, 100% clean-eating. And yes, these cookies actually taste good. Don’t believe me? I’ve made three batches in only 4 days.
The truth is, Kevin and I are both getting into training mode. He has a few bike races this spring and I recently signed up for a Baltimore 10K. We’ve both been exercising much more than usual, so these high energy cookies don’t stand a chance in our house.
Anyone else out there running or biking a race this spring?
I consider these cookies one of the healthiest desserts I’ve ever baked.
“Healthy” is a relative term. What might be healthy to me may not be healthy to the next person. But in the cookie world? These are absolutely on the wholesome side.
The only ingredients you’ll need to whip up a batch are oats, bananas, almond butter, pure maple syrup, and some dark chocolate chips. (Plus cinnamon and sliced almonds, both optional.) That’s it. No butter, no refined sugar, no eggs, no flour. And trust me, you won’t miss any of that stuff.
Naturally sweetened, pure simple goodness.
I call them breakfast cookies because they have serious staying power.
No lie, I ate one with some Greek yogurt and fruit yesterday morning and wasn’t hungry again for hours. They’ll keep you fueled, full, and satisfied.
They’re dense, but not too heavy. Ultra thick, chewy, and incredibly soft without being cakey. Each bite is full of almond butter/banana flavors. The dark chocolate chips are an added bonus. And totally necessary.
You’ll find yourself making these cookies often. Why? Besides their taste, they’re so simple. Everything is mixed together in one bowl. Put everything into a bowl and mix it up until you have a very thick, sticky dough. Drop onto a cookie sheet and bake for 15 minutes. That’s it.
You could probably bake these cookies in your sleep. Though I wouldn’t recommend it, it’s entirely possible. I’m surprised I don’t sleep-bake by now.
A few things to note about these banana chocolate chip breakfast cookies:
- Use homemade almond butter or storebought. If you don’t want to use almond butter, use peanut butter. Natural or non-natural.
- Use ripe bananas. The riper, the more brown-speckled, the better your cookies will taste. Do not use previously frozen, thawed bananas. I’ve tried it and the results are not good.
- Leave out the sliced almonds if you prefer. Add your favorite dried fruits or nuts instead.
The cookie dough! I’m embarrassed how much I ate between all 4 batches. You might not even want to bake the actual cookies… so, consider yourself warned.
Also important: Just like my regular Breakfast Cookies – you will need to use quick oats, not old fashioned rolled oats in this recipe.
Why quick oats? Because quick oats are more powdery, more finely cut, and will soak up more of the wet ingredients – thus creating a workable dough. The quick oats will bind your dough together better than whole oats would.
If you don’t have quick oats on hand, no worries! You can make your own. See the note at the bottom of the recipe.
What’s the taste testers’ verdict on these cookies? Well obviously I really love them. In all their naturally sweetened, wholesome glory.
But Kevin took a couple of these cookies to work and told me his coworkers said they tasted like my sugary, buttery chewy chocolate chip cookies. Ha! I don’t know how – they have almond butter, banana, and oats in them… but I’ll take it!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! ♥Print
Gluten-free banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar! Please use certified gluten free oats to assure cookies are GF. Use dairy-free chocolate chips to assure cookies are vegan.
- 2 and 1/3 cups (190g) quick oats* (not whole oats)
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (250g) homemade or your favorite almond butter*
- 1/4 cup (82g) pure maple syrup (or honey)
- 2 large ripe bananas, mashed (about 1 cup)
- 1/3 cup (60g) dark or semi-sweet chocolate chips
- optional: 1/3 cup (33g) sliced almonds
- Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
- Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
- Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.
- Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
- Oats: Be sure to use quick oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole oats. You may not even notice there are two kinds of oats in the first place! You may make quick oats at home – simply measure 2 and 1/3 cups of whole oats and pulse in the blender or food processor about 5 times.
- Nut Butter: You can use your favorite peanut butter (or soy nut butter, sunflower seed butter) instead of almond butter. For peanut butter: homemade honey roasted, creamy, crunchy, natural (non-oily) or non-natural are all OK.
Keywords: banana breakfast cookies, breakfast cookies