You can probably see a trend on my blog & Instagram by now, & that is that I enjoy cookies for breakfast. I like to amp up the ingredients & make them filling, nourishing & satiating. That is exactly what you will get with these banana bread breakfast cookies. They are dairy-free, gluten-free, & refined sugar-free. They also pack a source of fibre & protein, win-win!
I made these cookies dairy-free by using coconut oil. I used organic extra-virgin coconut oil & loved how it worked in this recipe. You could also use refined coconut oil, which has no coconut flavour. This recipe should also work with ghee or butter if dairy isn’y an issue for you. I haven’t tested this yet myself, so if you try it please leave a comment so I can let others know how it worked in the recipe.
Cookies For Breakfast?
Heck YES! When you pack cookies with good for you ingredients they can be a delicious addition to your breakfast, as well as an excellent option for on the go! I love making a batch of these babies (or one of my other cookie recipes) at the start of each week. When I am in a pinch I take them to go. And if I am not, I still will often enjoy one with my morning coffee & maybe some eggs or a smoothie.
Source of Fibre & Protein
I added gluten-free rolled oats & flax-meal into these cookies for a source of complex carbs & fibre. Fibre is great to ensure healthy bowel movements as well as keeps you satiated! I love adding collagen into my baked goods, as it doesn’t have an overpowering flavour, bakes well, & provides some protein to my baked goods! These cookies will work without adding collagen, but I highly recommend it.
Ingredients You Will Need
- Ripe Banana
- Maple Syrup
- Baking Soda
- Gluten-Free Rolled Oats (or regular rolled oats if gluten isn’t an issue for you)
- Gluten-Free Flour (I like this one)
- Coconut Oil
- Flax-meal (aka ground flaxseeds)
- Collagen Peptides
- Dark Chocolate Chips
These 11 ingredients are all you will need to whip up a batch of these breakfast cookies! You will simply mix all the ingredients into a bowl & scoop onto a baking sheet! There is no real prep involved in these cookies, except ensuring you banana is nice & ripe beforehand.
These cookies are great to freeze & take out as needed. You can heat them up in the microwave & enjoy as desired. I love having several healthy cookies stored in the freezer for when a craving strikes or if I need a quick snack in a pinch! I personally also love eating frozen cookies? Maybe that isn’t something you’re into but give it a try! It might become your new thing!
Here are some more cookie recipes you might like!
Let me know if you try out this recipe!
Make sure to tag me in any recreations over on @laus_healthy_life on Instagram! It makes my day to see when you make my recipes & I always re-post them on my story!Print
These cookies are soft, delicious & perfect with a coffee or tea! They are gluten, dairy & refined sugar-free!
- 1 ripe banana mashed (about 1/3 cup)
- 3 tbsp maple syrup
- 1 egg
- 1 tsp baking soda
- 3/4 cup Gluten-free rolled oats
- 3/4 cup Gluten-free flour (110) grams, I used this one
- 1/4 cup coconut oil, melted
- 1/4 cup flax-meal
- 1 tsp cinnamon
- 1/3–1/2 cup collagen peptides
- 1/2 cup dark chocolate chips (use dairy-free to keep this recipe 100% dairy-free, I like this brand)
- Preheat the over to 350 degrees F.
- Line a baking pan with parchment paper & set aside.
- Mix all of the ingredients together in a bowl, in the order listed above.
- Scoop the batter onto your prepared pan.
- Bake for 11-14 minutes.
- Let cool on the pan for 10 minutes.
- Remove & enjoy!
- Category: Breakfast
- Method: Oven
- Cuisine: Baking
Keywords: banana, baking, banana bread, gluten free, breakfast, cookie, healthy, dairy free