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Gluten Free Breakfast Cookies

Gluten-Free Breakfast Cookies Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 cups certified gluten-free rolled oats
  • 1 medium ripe banana, mashed
  • 1/2 cup natural peanut butter
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/3 cup dark chocolate chips

Method
 

  1. Heat oven to 350°F (175°C). Line a baking sheet with parchment. In a large bowl, mash the banana, then whisk in peanut butter, honey, vanilla, and salt until smooth.
  2. Fold in the oats and chocolate chips until evenly combined. The dough will be sticky.
  3. Scoop rounded tablespoons onto the sheet, flatten slightly, and bake 10 to 12 minutes until edges are set and lightly golden.
  4. Cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For the softest texture, use very ripe bananas and avoid overbaking. If you prefer a crisper edge, let them go an extra 2 minutes, but keep an eye on the bottoms.