Go Back
+ servings
A stack of Banana Berry Breakfast Cookies on a white counter

Banana Berry Breakfast Cookies

5 from 1 vote
Super soft, chewy banana cookies filled with dried berries - a perfect grab and go breakfast cookie! Gluten free, dairy free, and refined sugar free.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 to 10 cookies

Ingredients
  

  • 1 cup gluten free old fashioned oats, pulsed in food processor to half their size
  • ¾ cup grain free, gluten free flour, can substitute all purpose flour if not GF
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chia seeds
  • ¼ teaspoon salt
  • teaspoon ground ginger
  • ½ cup banana, mashed (about 1 medium banana)
  • ¼ cup almond milk, room temperature
  • 2 tablespoons coconut oil, melted and cooled slightly
  • 2 to 4 tablespoons maple syrup or honey, to taste
  • 1 teaspoon pure vanilla extract
  • ¼ cup dried blueberries
  • ¼ cup dried cranberries
  • 1 tablespoon orange zest, optional

Instructions
 

  • Preheat oven to 325°F and line a baking sheet with a nonstick silicon baking mat or parchment paper. Set aside.
  • In a medium bowl, whisk to combine oats, flour, baking powder, cinnamon, chia seeds, salt and ginger. Set aside.
  • In a large bowl, mash banana. Add almond milk, coconut oil, maple syrup or honey, and vanilla extract and whisk to combine.
  • Add dry mixture to bowl of wet mixture and use a spatula to combine. Fold in dried blueberries and cranberries (and orange zest, if using).
  • If the dough feels too sticky to manage, cover with plastic wrap and place in the fridge for 10-15 minutes to chill.
  • Using a large cookie scoop (the large scoops I use is 3 tablespoons) drop cookies on prepared baking sheet and use your spatula to flatten them to your desired size (they won't spread while baking). Press additional blueberries/cranberries into the tops of the cookies - it's just prettier this way! If you don't have enough room for all your cookies on one sheet, divide them between two baking sheets.
  • Bake for 10 minutes and let cool on the pan for 10 minutes before moving them to a wire rack to cool completely.
  • Store, loosely covered, at room temperature for up to three days - enjoy!

Notes

  • They don't spread! They don't spread at all, so you have to make sure you flatten them to the size and shape that you want before baking.
  • Don't roll between your palms. You don't want to roll them in your hands because they end up being kinda tough and frankly, look unappealing.
  • Paleo disclaimer: This recipe calls for Bob's Red Mill paleo flour blend and gluten free oats. I am of the opinion that a small amount of gluten free oats is okay as part of a paleo diet, and that using a paleo flour blend is also acceptable. If you are a super strict paleo diet follower, this recipe might not be for you. But it's still a great recipe for those in search of all things gluten free, dairy free and refined-sugar free!
  • Freezing: You can store the baked cookies, wrapped tightly in plastic wrap and a freezer-safe container for up to 2 months.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 139mg | Potassium: 126mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
Course Breakfast
Cuisine American
Tried this recipe?Leave a comment and rating!