Simple and quick, these gluten free banana breakfast cookies will indulge your morning sweet craving in a healthy way. Gluten free oatmeal baked with chocolate chips and banana makes for a breakfast cookie that is perfect any time- especially rushed school mornings.
My two older kids are pretty picky when it comes to breakfast foods. And by picky I mean they prefer the sugary convenience foods with 1 million unpronounceable ingredients for breakfast.
So to compromise I make the foods they like for breakfast, with quality ingredients that I have control over.
Take for example breakfast cookies. I took a look at the ingredient list of some of the most popular pre packaged breakfast cookies on the market. The list of ingredients was horrifying.
Guess how many ingredients it had. I stopped counting after 20!
Eww. That’s gross.
Among the ingredients listed were three different oils, corn syrup and some delicious polydextrose. I mean when is the last time you made something from home and thought- lets add not one but three types of oils into my cookies and heck throw in some synthetic fiber too.
So I decided it was time for me to make my own healthy breakfast disguised as a cookie. And guess what, it successfully passed the kid friendly taste test and has made it into their breakfast rotation.
These gluten free banana breakfast cookies have a hint of sweetness with a touch of chocolate which is mandatory in a cookie of course. However, if you feel the need to add more chocolate you have my approval. They are chewy and soft and I guarantee your kiddos will eat these up.
How to make banana breakfast cookies
We start by measuring out your oatmeal so you can toss it in a blender or food processor. Pulse the oatmeal until it's about ¼ the size you started with- don’t turn it into oat flour by pulsing too long.
I just hit pulse 4 times and each time let it swirl in the vitamix for about 2 seconds. You don’t have to be perfect about this, but I wanted to hide the whole oat from my kids. Sneaky mommy.
In a large mixing bowl, before adding anything else, place the banana in the bottom and mash it really good.
Once your banana is mashed toss the oats in and add the rest of your ingredients. Mix by hand with a large spoon. Once it is all mixed you can place the cookies on a cookie sheet that is covered with parchment paper.
Spoon the mix onto the sheet into the size cookies you would like. They do not spread or puff much so you need to shape the cookie to actually look like a cookie. I used a ¼ c measuring cup and filled it about ¾ of the way for each of my cookies.
Pop in the the oven and enjoy! These were delicious hot from the oven, cold from the fridge, or from the counter top. I tried every way I could think of for you. And they tasted the exact same every time. These even freeze well!
Ready to bake some cookies you can eat upon rising?