Easy Gluten-Free Breakfast Cookies
Mornings can be a whirlwind when you're getting kids ready for school, packing lunches, and trying to get yourself out the door, too. That's why I love having a few easy breakfast options ready to go.
These easy gluten-free breakfast cookies are one of our family favorites. Made with gluten-free oats, almond flour, nut butter, and a touch of maple syrup, they're a delicious grab-and-go breakfast or snack for busy mornings.
They're easy to make ahead, customizable with your favorite mix-ins, and perfect for keeping on hand throughout the week.
Whether you're looking for a gluten-free breakfast for your kids or a simple way to make your own mornings easier, these breakfast cookies are worth adding to your meal prep routine!
Keep reading for the full recipe, ingredient tips, and ideas for storing and customizing your cookies.
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Why You'll Love These Gluten-Free Breakfast Cookies
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.
Ingredients for Gluten-Free Breakfast Cookies
After making many different recipes over the years, and combining different ingredients, here are 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, 5% off with my link or code NOTES-TFC).
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 Gluten-Free Breakfast Cookies
- 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.
Store in an airtight container on your counter for 3-5 days, or freeze (if they last that long).
For 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.
Tips for Making These Easy Breakfast Cookies
You'll want to take these cookies out when they are just starting to turn a golden brown. They may seem soft, but they will firm up while sitting on the baking tray, before you transfer them to a cooling rack.
These are a great make-ahead cookie, as they stay soft and chewy for several days. Make a batch as a part of weekend meal prep for an easy grab-and-go option all week.
These breakfast cookies are also freezer-friendly. After baking, let them cool completely, and then store in an airtight container or freezer bag.
Make a double batch of these gluten-free breakfast cookies and store the second batch in the freezer. You can pull out as many as you need in the morning or the night before so they are ready to go.
Since these cookies are packed with oats, they will have a more dense texture than a traditional cookies.
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 healthier sweet treat 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.
For More...
Check out these gluten free meal prep breakfast ideas for kids and my healthy protein-packed breakfast ideas.
These easy gluten free pumpkin recipes.
My guide to gluten free baking for beginners.
My gluten free family guide - for families new to the gluten free diet.
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