Thick and fudge breakfast cookies (gluten free)

Thick and fudge breakfast cookies (gluten free)


1 person made this

Thick,chewy and moist,the beautiful blend of banana,chocolate chips,orange zest and subtle cinnamon,will make you regret the days you skipped breakfast!

RitaAnastasiou Nevada, United States


  • 3 ripen bananas,smashed
  • 2 cups gluten free oats,pulverized
  • 1 cup nut butter(I used almond butter)
  • 1 egg,room temperature
  • zest from an orange
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 1/4 cups walnuts,chopped (or any other nuts)
  • 1 cup dates,pitted and pulverized
  • 1/2 cup chocolate chips (sugar free or regular)


  1. Preheat oven at 350 F. Line a cookie sheet with parchment paper and set aside.
  2. In a medium bowl,mix all the ingredients together until well combined. If the mixture seems a little runny,put it in the freezer for 20 minutes until firm.
  3. Scoop 2 heaping tablespoons of the mixture to form a cookie (you can also used an ice cream scoop). Pat down with a fork and bake for 15-18 minutes until golden brown.
  4. Remove and cool in a rack. You can store in an airtight container or ziplock bag for 4 days.

See it on my blog

My gf home bakery

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate