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A close up of a cookie

Banana Bread Breakfast Cookies (gluten-free, whole grain, sugar-free, oil-free, one bowl)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 16 cookies
Calories 83 kcal


Dry Ingredients

  • 1/2 cup oats (certified gluten-free)
  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup flax seed, ground
  • 1/2 cup walnuts, finely chopped

Wet Ingredients

  • 1 cup ripe, mashed banana (about 2 large bananas)
  • 1 egg
  • 1/2 tsp vanilla


  • 1/3 cup chocolate chips


  1. Preheat your oven to 375 and line a pan with parchment paper.

  2. In a large mixing bowl, combine all your dry ingredients and stir together till all is well combined. 

  3. Move your dry ingredients to the sides and create a well in the center of your bowl. Add your wet ingredients into the center and whisk them together, then combine them with your dry ingredients and stir everything in your bowl together till it is all thoroughly combined. 

  4. Add your chocolate chips to the bowl and stir them into your breakfast cookie batter.

  5. Scoop your cookie dough onto your pan, making about 16 cookies. Press each cookie down lightly so they are more of a cookie shape (as these cookies won't spread much). 

  6. Bake for 9-11 minutes, or till the edges of the cookies are browning and the tops are set.

  7. Let cool for about 10 minutes and then devour!

Recipe Notes

Due to the high amount of bananas, I like to store these breakfast cookies in the fridge. They last about a week. You can also store them in your freezer and they will last about a month or so.