Breakfast Cookies

This is a pretty busy week around here and it’s been difficult to eat breakfast before running out the door.  My sweet 2 yr old is taking swimming lessons M-F and it’s a pretty good drive to get to the pool. I came across this recipe on IG and thought these would be perfect for this week.  I have a hard time calling them cookies because I feel like I’m cheating, but they are actually very healthy and full of oats, banana, flax seed and fruit.  I think this recipe could be modified in so many ways (and I plan on trying), but this is what I have for now!  I’ll be running out of the door in the morning with a cookie and coffee in hand!  Hope you enjoy them and let me know what you think…

Gluten Free, Vegan Breakfast Cookies


Gluten Free Oatmeal Breakfast Cookies – makes 12 cookies


1 cup oats

1 cup oat bran

1 cup mashed banana (2 large ripe bananas)

2 Tbsp ground flax seed

2 tsp ground cinnamon

1 tsp vanilla extract

12 tsp your choice of jelly/jam

drizzle with all natural peanut butter (or nut butter of choice)


Preheat oven to 350.  In a food processor, add the oats and pulse until they resemble a coarse meal.  Then add all the remaining ingredients (except jam and peanut butter) and pulse until combined.  Mixture will seem wet.  Drop the batter by large spoonfuls onto a parchment lined baking sheet.  Using your thumb or a small spoon, make an indentation in the center of each cookie and fill with 1 tsp jam.  Bake at 350 for 11-12 minutes.  Let them cool and then drizzle with your nut butter if desired.

**If you don’t have oat bran, just use 2 cup of oats for the recipe.  I like the oat bran, personally, because it adds a bit more fiber.  I found my oat bran at Trader Joe’s and I prefer to use this fruit spread because it has no added sugar.

This recipe adapted from Oh She Glows.



Gluten Free, Vegan Breakfast Cookies


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