5 from 1 vote
Gluten Free Breakfast Cookies
Gluten Free Breakfast Cookies Recipe
Prep Time
15 mins
Cook Time
35 mins
Sitting time
40 mins
Total Time
50 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 167 kcal
Author: Carol Kicinski
  • 2 bananas
  • 1 cup unsweetened apple sauce
  • cups certified gluten-free oats
  • ½ teaspoon kosher salt
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons pure vanilla extract
  • 3 cups freeze dried fruit
  • ½ cup seeds nuts, or coconut flakes
  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Put the bananas in a large mixing bowl and smash with a fork. Stir in the apple sauce. Add the oats, salt, honey or maple syrup, and vanilla extract.
  3. Put the freeze dried fruit in a plastic bag and crush them with a rolling pin until the largest pieces are about ¼ inch big. Stir the crushed fruit and seeds, nuts, or coconut flakes into the mixture and let sit from 10 – 30 minutes.
  4. Drop about 2 tablespoons of batter onto the prepared baking sheets for each cookie (I use a # 40 ice cream scoop for this), spacing them about an inch and a half apart. Flatten the cookies and bake for 30 – 35 minutes or until browned and fragrant. Let cool on the pans for 10 minutes.
  5. Store cookies in an air tight container at room temperature.
Nutrition Facts
Gluten Free Breakfast Cookies Recipe
Amount Per Serving
Calories 167 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 49mg 2%
Potassium 457mg 13%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 22g
Protein 1g 2%
Vitamin A 0.2%
Vitamin C 439.2%
Calcium 1.1%
Iron 37.6%
* Percent Daily Values are based on a 2000 calorie diet.