Gluten Free Breakfast Cookies
Today I am sharing my favorite gluten free breakfast cookie recipe, perfect for busy mornings.
Mornings can be a whirlwind, between getting kids ready for school, getting breakfast on the table, and finding time for myself to get ready for the day. Whenever I can prepare something ahead of time to make mornings easier, I'm all over it.
My kids love these gluten free breakfast cookies. They are yummy, filling, and full of good-for-you ingredients.
Whether you follow a gluten free lifestyle, or simply want a healthier grab-and-go breakfast, these breakfast cookies are perfect to prep ahead and enjoy all week.
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Why Gluten Free Breakfast Cookies Are a Healthy Option
Unlike processed bars that can be full of sugar, these breakfast cookies are full of wholesome ingredients and naturally sweetened. Here's why they are a choice I like for my kids (and myself!):
- Balanced energy – The mix of carbs, healthy fats, and protein keeps blood sugar steady.
- Full of fiber – Oats and seeds add fiber to support digestion and keep you full.
- Customizable – You can mix in nuts, seeds, or dried fruit to suit your taste (or what’s in your pantry).
- Kid-approved – They taste like a treat, but you’ll feel good about what’s inside.
Our Favorite Gluten Free Breakfast Cookie Recipe
After making many different recipes over the years, and combining different ingredients, here's our favorite breakfast cookies.
You'll need:
1 ½ cups certified gluten-free oats (we like Bob's or Trader Joe's)
½ cup almond flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp ground flaxseed (optional, for added fiber and omega-3s)
1 scoop vanilla protein powder (optional, we love Just Ingredients French Vanilla Protein Powder, 10% off with my link)
½ cup natural peanut butter or almond butter (we love Costco Organic Creamy Peanut Butter)
⅓ cup pure maple syrup
2 large eggs
1 tsp pure vanilla extract
¼ cup mini chocolate chips (optional)
¼ cup chopped nuts, seeds, or dried fruit (optional, we like raisins)
How To Make:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the oats, almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the nut butter, maple syrup, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until combined.
- Fold in chocolate chips, nuts, or dried fruit if using.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten slightly with your hand or the back of a spoon.
- Bake for 10–12 minutes, or until lightly golden.
- Let cool for 5 minutes on the pan before transferring to a wire rack.
This recipe makes 12-14 cookies, depending on whether or not you add the optional ingredients.
If you are in need of baking sheets, try this set of 3 heavy-duty, nonstick sheets. It's a great value for the price. And don't forget silicone liners or parchment for easy clean-up.
How to Use Breakfast Cookies Beyond Breakfast
These breakfast cookies aren't just for breakfast - they are super versatile and can be used for:
- After-school snacks – A quick and healthy option for hungry kids.
- Lunchbox treats – A healthy sweet that still feels special.
- Travel snacks – Pack them for road trips or plane rides.
- Post-workout refuel – The mix of carbs and protein helps to replenish energy.
*Tip: Make a double batch and store extras in the freezer. Just grab one in the morning, and by the time you’re ready to eat, it will be perfectly thawed and ready to enjoy.
I hope you'll try these gluten free breakfast cookies! With a little prep, you'll have a healthy breakfast or snack ready to go on busy mornings.
For more gluten free breakfast ideas, check out these meal prep breakfast ideas for kids and these healthy protein-packed breakfast ideas.
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