30+ Delicious Gluten-Free Breakfast Cookies Recipes You’ll Love

Starting your day with a nutritious breakfast is essential for maintaining energy levels and setting the tone for the rest of the day.

For those with gluten sensitivities or following a gluten-free diet, finding satisfying breakfast options that are both delicious and easy to prepare can be a challenge.

However, one solution that combines convenience, flavor, and health is gluten-free breakfast cookies.

These cookies are not only packed with wholesome ingredients but are also versatile enough to satisfy your sweet cravings while keeping you full and energized.

In this blog article, we’ve gathered over 30 gluten-free breakfast cookie recipes that cater to a variety of tastes and dietary preferences.

Whether you prefer fruity, nutty, or chocolatey cookies, or need something high in protein, we’ve got something for everyone.

These recipes are perfect for those busy mornings when you need a quick, on-the-go option or even for a cozy weekend breakfast.

Let’s dive into these delicious and nutritious gluten-free breakfast cookie ideas that will make your mornings brighter!

30+ Delicious Gluten-Free Breakfast Cookies Recipes You’ll Love

Gluten-free breakfast cookies are an easy and fun way to incorporate healthy ingredients into your morning routine while still satisfying your sweet tooth.

With these 30+ diverse recipes, you can experiment with different flavors, textures, and ingredients to find the perfect gluten-free breakfast cookie that works for your lifestyle.

Whether you’re looking for something fruity, nutty, or chocolatey, these cookies offer a variety of options to keep your mornings exciting and healthy.

By making your own breakfast cookies at home, you control the ingredients, ensuring that you’re nourishing your body with wholesome, gluten-free foods.

These recipes are not only suitable for those with gluten sensitivities but also for anyone seeking a healthy alternative to traditional sugary breakfast foods.

Peanut Butter Banana Oat Breakfast Cookies

These soft and chewy Peanut Butter Banana Oat Breakfast Cookies are packed with protein, fiber, and natural sweetness.

They are perfect for busy mornings when you need a grab-and-go breakfast that keeps you full and satisfied.

Made with simple, wholesome ingredients, these cookies are naturally gluten-free and can be customized with your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• ½ cup natural peanut butter
• ¼ cup honey or maple syrup
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup dark chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add peanut butter, honey (or maple syrup), cinnamon, vanilla, salt, and baking soda, then mix well.
3. Stir in the oats and any optional mix-ins like chocolate chips or nuts.
4. Scoop the dough onto the baking sheet, flattening slightly.
5. Bake for 12-15 minutes or until the edges are golden brown.
6. Let cool for 5 minutes before transferring to a wire rack.

These cookies are a delicious way to enjoy a nutritious breakfast without any added refined sugar or gluten.

They store well in an airtight container for up to a week, making them an excellent option for meal prep.

Almond Flour Blueberry Breakfast Cookies

Bursting with juicy blueberries and lightly sweetened with honey, these Almond Flour Blueberry Breakfast Cookies are soft, tender, and packed with healthy fats.

The almond flour gives them a delicate texture, while the blueberries add a refreshing burst of flavor.

Perfect for a quick morning meal or a satisfying snack, these cookies are not only gluten-free but also grain-free and dairy-free.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 egg, beaten
• ¼ cup honey or maple syrup
• 2 tablespoons melted coconut oil
• ½ teaspoon vanilla extract
• ½ cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, mix the egg, honey, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, then gently fold in the blueberries.
5. Scoop the dough onto the baking sheet and flatten slightly.
6. Bake for 12-15 minutes until the edges turn golden brown.
7. Allow the cookies to cool before enjoying.

These cookies are a nutritious and satisfying way to start your day.

The combination of almond flour and blueberries makes them naturally sweet and nutrient-dense, keeping you energized for hours.

Apple Cinnamon Chia Seed Breakfast Cookies

Apple Cinnamon Chia Seed Breakfast Cookies are packed with warm cinnamon spice, sweet apples, and a boost of fiber from chia seeds.

They make a hearty and delicious gluten-free breakfast option that provides long-lasting energy.

With a soft, chewy texture and the natural sweetness of applesauce, these cookies are a great alternative to traditional breakfast pastries.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon chia seeds
• ½ cup unsweetened applesauce
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• ½ cup finely chopped apple

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, almond flour, cinnamon, baking powder, salt, and chia seeds.
3. In a separate bowl, mix applesauce, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in the chopped apples.
6. Scoop the dough onto the baking sheet and flatten slightly.
7. Bake for 15 minutes or until the edges are golden brown.
8. Let cool before serving.

These cookies are a comforting and healthy way to enjoy the flavors of apple and cinnamon in the morning.

The chia seeds provide an extra nutritional boost, making these cookies a wholesome and satisfying breakfast option.

Coconut Cashew Breakfast Cookies

These Coconut Cashew Breakfast Cookies are a delightful blend of crunchy cashews, chewy coconut flakes, and natural sweetness.

They are perfect for a quick, energizing breakfast or a healthy snack on the go.

With a satisfying texture and a hint of vanilla, these gluten-free cookies provide healthy fats, fiber, and protein to keep you full throughout the morning.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup unsweetened shredded coconut
• ½ cup cashews, chopped
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix oats, almond flour, shredded coconut, cashews, cinnamon, and salt.
3. In another bowl, whisk honey (or maple syrup), melted coconut oil, vanilla, and the beaten egg.
4. Combine wet and dry ingredients, stirring until a dough forms.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Allow to cool before enjoying.

These cookies have a tropical-inspired flavor and a satisfying crunch. They store well, making them a perfect meal-prep option for busy mornings or afternoon pick-me-ups.

Pumpkin Spice Quinoa Breakfast Cookies

For a warm, cozy, and nutrient-dense breakfast, these Pumpkin Spice Quinoa Breakfast Cookies are the perfect choice.

Made with real pumpkin puree and packed with protein-rich quinoa, these gluten-free cookies are full of autumn flavors and a hearty texture that will keep you energized.

Ingredients:

• 1 cup cooked quinoa
• ½ cup gluten-free rolled oats
• ½ cup almond flour
• ½ teaspoon baking soda
• 1 teaspoon pumpkin spice
• ¼ teaspoon salt
• ½ cup pumpkin puree
• ¼ cup honey or maple syrup
• 1 tablespoon melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup chopped pecans or walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine quinoa, oats, almond flour, baking soda, pumpkin spice, and salt.
3. In another bowl, mix pumpkin puree, honey, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then fold in chopped nuts.
5. Scoop dough onto the baking sheet and flatten slightly.
6. Bake for 12-15 minutes or until golden brown.
7. Cool before serving.

These cookies are soft, slightly chewy, and bursting with warm spices. They are a nutritious way to enjoy the flavors of fall year-round while staying full and energized.

Chocolate Chip Chickpea Protein Breakfast Cookies

Chocolate Chip Chickpea Protein Breakfast Cookies are a high-protein, naturally sweetened option for a nutritious morning treat.

The combination of chickpeas, peanut butter, and chocolate chips creates a satisfying cookie that tastes indulgent while being packed with fiber and plant-based protein.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup natural peanut butter or almond butter
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup gluten-free rolled oats
• ½ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, blend chickpeas, peanut butter, honey, vanilla, baking powder, salt, and cinnamon until smooth.
3. Stir in oats and chocolate chips.
4. Scoop the dough onto the baking sheet and flatten slightly.
5. Bake for 12-15 minutes or until golden brown.
6. Let cool before enjoying.

These cookies are a delicious and nutritious way to start your day, offering plant-based protein, healthy fats, and a touch of sweetness.

The chickpeas provide a creamy texture and extra fiber, making them a guilt-free breakfast option that tastes just like a dessert.

Maple Pecan Breakfast Cookies

These Maple Pecan Breakfast Cookies are a perfect combination of crunchy pecans and rich maple syrup, providing a deliciously satisfying start to your day.

These gluten-free cookies are sweetened naturally with maple syrup and are packed with healthy fats and fiber.

The warm, nutty flavor of pecans adds depth to these soft, chewy cookies that are perfect for any time of day.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup pecans, chopped
• ¼ cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 egg, beaten
• ½ teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, chopped pecans, cinnamon, and salt.
3. In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and the beaten egg.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are perfect for breakfast or an afternoon snack, providing a rich, nutty flavor with the goodness of maple syrup.

They’re naturally sweetened and packed with protein and healthy fats, making them an ideal breakfast choice.

Cranberry Orange Breakfast Cookies

Bursting with tangy cranberries and a hint of citrusy orange, these Cranberry Orange Breakfast Cookies are refreshing and full of flavor.

They’re naturally gluten-free, made with wholesome ingredients, and provide the perfect balance of sweet and tart.

These cookies are a great way to enjoy the flavors of the season while fueling your body with fiber, antioxidants, and a dose of Vitamin C.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup dried cranberries, chopped
• Zest of 1 orange
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, almond flour, dried cranberries, orange zest, baking soda, and salt.
3. In another bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Scoop dough onto the baking sheet and flatten slightly.
6. Bake for 12-15 minutes or until golden brown.
7. Cool before serving.

These cookies are vibrant and packed with flavor, making them a great choice for breakfast or a light snack.

The cranberry-orange combination offers a burst of freshness, while the oats and almond flour provide a nourishing base.

Zucchini Almond Breakfast Cookies

These Zucchini Almond Breakfast Cookies are a great way to sneak some veggies into your morning meal while enjoying a deliciously soft, moist cookie.

With shredded zucchini, almond flour, and a touch of honey, these gluten-free cookies are naturally sweetened and provide a good source of fiber, healthy fats, and protein.

They’re perfect for a balanced, filling breakfast or an on-the-go snack.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• 1 small zucchini, grated and excess moisture squeezed out
• ¼ cup honey or maple syrup
• 2 tablespoons almond butter
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, grated zucchini, baking soda, salt, and cinnamon.
3. In another bowl, mix honey (or maple syrup), almond butter, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Scoop the dough onto the baking sheet, flattening slightly.
6. Bake for 12-15 minutes until golden brown.
7. Allow to cool before serving.

These cookies are a nutritious and delicious option for anyone looking for a veggie-packed breakfast or snack.

The zucchini adds moisture and fiber, while the almond flour and oats create a satisfying texture.

The result is a balanced cookie that keeps you full and energized throughout the morning.

Raisin Cinnamon Breakfast Cookies

These Raisin Cinnamon Breakfast Cookies offer the perfect balance of sweetness and spice, making them a delightful way to start your day.

The warm cinnamon flavor pairs perfectly with the chewy raisins, creating a comforting and satisfying treat.

Packed with oats and naturally sweetened with honey, these gluten-free cookies are full of fiber, protein, and antioxidants to fuel you through the morning.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup raisins
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten
• ½ teaspoon baking soda

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, raisins, cinnamon, salt, and baking soda.
3. In another bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Scoop dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes until golden.
6. Let cool for a few minutes before enjoying.

These cookies are wonderfully spiced and sweet, making them a great option for a cozy breakfast.

The raisins add natural sweetness while the oats provide fiber, making them both tasty and nourishing.

They are perfect for meal prep and easy to grab when you’re in a rush.

Chia Pumpkin Seed Breakfast Cookies

Packed with healthy fats, protein, and fiber, these Chia Pumpkin Seed Breakfast Cookies are perfect for fueling your morning.

The combination of chia seeds and pumpkin seeds gives these gluten-free cookies a satisfying crunch while providing nutrients that support energy and overall health.

Sweetened with a touch of honey and flavored with vanilla and cinnamon, these cookies are a tasty and wholesome breakfast option.

Ingredients:

• 1 cup gluten-free rolled oats
• ¼ cup pumpkin seeds
• 2 tablespoons chia seeds
• ½ cup almond flour
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, pumpkin seeds, chia seeds, almond flour, cinnamon, and salt.
3. In another bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
5. Scoop the dough onto the baking sheet, flattening each cookie slightly.
6. Bake for 12-15 minutes or until the edges are golden brown.
7. Let cool before enjoying.

These cookies are packed with nutritional benefits thanks to the chia and pumpkin seeds, making them an excellent choice for a healthy and satisfying breakfast.

The chewy oats and nutty pumpkin seeds create a delightful texture, while the cinnamon and vanilla add a delicious flavor to every bite.

Sweet Potato Pecan Breakfast Cookies

Sweet Potato Pecan Breakfast Cookies are a hearty, nutrient-dense breakfast that’s both satisfying and full of flavor.

The naturally sweetened sweet potato pairs perfectly with the rich pecans and cinnamon, creating a comforting cookie that’s gluten-free and packed with vitamins and healthy fats.

These cookies are a great way to start your day with a wholesome, energizing snack.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup mashed sweet potato (about 1 medium potato)
• ½ cup pecans, chopped
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine oats, mashed sweet potato, chopped pecans, cinnamon, salt, and the beaten egg.
3. In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop dough onto the baking sheet and flatten each cookie slightly.
6. Bake for 12-15 minutes until golden brown and firm to the touch.
7. Allow to cool before serving.

These cookies are full of comforting fall flavors and are a great way to enjoy the natural sweetness of sweet potato in your breakfast.

They’re packed with fiber, healthy fats, and protein, providing a nourishing start to your day that will keep you satisfied for hours.

Coconut Macadamia Breakfast Cookies

These Coconut Macadamia Breakfast Cookies are a tropical-inspired treat, combining the rich, buttery taste of macadamia nuts with the sweet chewiness of coconut.

Perfect for a gluten-free breakfast or snack, these cookies are full of healthy fats and fiber, keeping you energized and satisfied throughout the morning.

With a touch of vanilla and honey, they offer a subtly sweet and decadent flavor, while the macadamia nuts provide a delightful crunch.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup macadamia nuts, chopped
• ½ cup unsweetened shredded coconut
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, chopped macadamia nuts, shredded coconut, and salt.
3. In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Scoop the dough onto the baking sheet, flattening slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are rich in flavor and texture, with a perfect balance of sweetness and nuttiness.

The macadamia nuts add a luxurious touch, making them a delightful and healthy breakfast or snack option.

Carrot Cake Breakfast Cookies

Carrot Cake Breakfast Cookies are a healthy take on the beloved carrot cake, offering the same delicious flavors but in a more portable form.

These cookies are naturally gluten-free and loaded with fiber, vitamins, and healthy fats from the carrots, oats, and nuts.

With a hint of cinnamon and nutmeg, they deliver a comforting taste of carrot cake while providing lasting energy for your morning.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• 1 medium carrot, finely grated
• ¼ cup chopped walnuts or pecans
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, almond flour, grated carrot, chopped nuts, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Scoop dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are a wonderful way to enjoy the flavors of carrot cake in a healthier, gluten-free version.

They’re perfect for a nourishing breakfast or a mid-morning snack, providing a burst of flavor and essential nutrients.

Chocolate Almond Butter Breakfast Cookies

For a rich, indulgent breakfast treat that’s still healthy and gluten-free, these Chocolate Almond Butter Breakfast Cookies are a perfect choice.

The creamy almond butter adds healthy fats and a smooth texture, while the dark chocolate chips provide a sweet, decadent touch.

Packed with protein and fiber from oats and almond butter, these cookies will keep you satisfied all morning long.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup almond butter
• ¼ cup dark chocolate chips
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, almond flour, and salt.
3. In a separate bowl, combine almond butter, honey (or maple syrup), vanilla extract, and the beaten egg, then stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Fold in the dark chocolate chips.
6. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
7. Allow to cool before serving.

These cookies are a perfect blend of creamy almond butter and rich chocolate, making them a satisfying and nutrient-packed breakfast treat.

With plenty of protein and healthy fats, they’ll keep you energized and full until your next meal.

Would you like tips on modifying these recipes further for different dietary preferences or ingredients?

Peanut Butter Banana Breakfast Cookies

These Peanut Butter Banana Breakfast Cookies are a delicious and wholesome way to start your day.

Combining the natural sweetness of ripe bananas with the rich, creamy taste of peanut butter, these cookies offer a great balance of protein, healthy fats, and fiber.

They are naturally gluten-free, easy to make, and perfect for busy mornings when you need a quick and satisfying breakfast.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup peanut butter
• 1 ripe banana, mashed
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 1 egg, beaten
• ½ teaspoon baking soda

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, peanut butter, mashed banana, cinnamon, salt, and baking soda.
3. In a separate bowl, whisk together honey (or maple syrup), vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are soft, moist, and naturally sweetened with banana and honey.

They’re a fantastic option for a filling breakfast or a quick snack to keep you energized throughout the day.

Plus, the peanut butter adds a satisfying richness that makes each bite indulgent.

Lemon Poppy Seed Breakfast Cookies

These Lemon Poppy Seed Breakfast Cookies are bright, zesty, and refreshing.

With the tangy flavor of fresh lemon and the crunch of poppy seeds, these gluten-free cookies are light yet satisfying.

They are naturally sweetened with honey and contain healthy fats and fiber from almond flour and oats.

These cookies are perfect for those who want a burst of citrus flavor to start their day!

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• 2 tablespoons poppy seeds
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 egg, beaten
• ½ teaspoon baking powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, poppy seeds, lemon zest, salt, and baking powder.
3. In a separate bowl, whisk together honey (or maple syrup), coconut oil, lemon juice, vanilla extract, and the beaten egg.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are light, bright, and full of flavor with a refreshing lemon kick.

They’re a great option for anyone craving something a little different for breakfast, offering a balance of sweetness and citrus that’s sure to wake up your taste buds.

Apple Cinnamon Pecan Breakfast Cookies

Apple Cinnamon Pecan Breakfast Cookies bring the flavors of fall into your morning routine.

With diced apples, cinnamon, and crunchy pecans, these gluten-free cookies offer the perfect balance of sweetness and spice.

They are naturally sweetened with maple syrup and provide a good source of fiber, healthy fats, and protein to keep you full and energized throughout the morning.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• 1 apple, diced (peeled if desired)
• ¼ cup chopped pecans
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, diced apple, chopped pecans, cinnamon, and salt.
3. In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are a comforting, warming choice for breakfast, with the sweet and spiced combination of apples and cinnamon, paired with crunchy pecans.

They’re perfect for a cozy morning or an afternoon snack, offering a wholesome and satisfying option that will keep you feeling full for longer.

Would you like suggestions for variations or tips for storing these cookies?

Blueberry Almond Breakfast Cookies

These Blueberry Almond Breakfast Cookies are a delightful way to enjoy fresh fruit and wholesome oats in one delicious bite.

Packed with antioxidant-rich blueberries, crunchy almonds, and a touch of vanilla, these cookies are naturally gluten-free and offer a burst of flavor with every bite.

The combination of oats and almond flour provides fiber and protein, making these cookies an ideal option for a healthy and satisfying breakfast.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup fresh or frozen blueberries
• ¼ cup sliced almonds
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten
• ½ teaspoon baking powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, sliced almonds, salt, and baking powder.
3. In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the blueberries, being careful not to smash them.
6. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
7. Let cool before serving.

These cookies are bursting with fresh blueberries and the satisfying crunch of almonds, making them a deliciously nutritious breakfast or snack.

They provide a good mix of fiber, healthy fats, and antioxidants to keep you feeling energized throughout the day.

Pumpkin Spice Breakfast Cookies

Embrace the cozy flavors of fall with these Pumpkin Spice Breakfast Cookies.

Packed with the rich, natural sweetness of pumpkin and the warm spices of cinnamon and nutmeg, these gluten-free cookies offer a comforting, flavorful start to your day.

The oats and almond flour provide fiber, while the pumpkin adds moisture and additional nutrients, making these cookies both satisfying and nourishing.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon and ¼ teaspoon nutmeg)
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten
• ½ teaspoon baking soda

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, pumpkin pie spice, salt, and baking soda.
3. In another bowl, whisk together pumpkin puree, honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully mixed.
5. Scoop the dough onto the baking sheet, flattening each cookie slightly.
6. Bake for 12-15 minutes, or until firm and golden brown.
7. Allow to cool before serving.

These cookies are the perfect way to enjoy the flavors of fall any time of the year.

They’re packed with fiber, vitamins, and antioxidants, making them a nourishing, satisfying breakfast option that will keep you full and energized.

Coconut Flour Chia Breakfast Cookies

These Coconut Flour Chia Breakfast Cookies are light, soft, and naturally gluten-free, thanks to the use of coconut flour.

Chia seeds add a boost of omega-3 fatty acids, fiber, and protein, while the coconut flour keeps the texture tender and satisfying.

These cookies are subtly sweetened with honey and flavored with a touch of vanilla, making them a healthy and nourishing breakfast treat.

Ingredients:

• ½ cup coconut flour
• 2 tablespoons chia seeds
• 1 cup gluten-free rolled oats
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 eggs, beaten
• ½ teaspoon baking powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine coconut flour, chia seeds, oats, salt, and baking powder.
3. In another bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten eggs.
4. Add the wet ingredients to the dry ingredients and stir until thoroughly mixed.
5. Scoop the dough onto the baking sheet, flattening slightly.
6. Bake for 12-15 minutes, or until golden brown and firm to the touch.
7. Let cool before serving.

These cookies are nutrient-dense and perfect for anyone following a gluten-free or grain-free diet.

The chia seeds add a nice crunch and provide a good dose of healthy fats, while the coconut flour keeps them soft and moist.

These cookies are a great way to start your day with balanced nutrition and a satisfying texture.

Would you like more ideas for other breakfast treats or variations on these recipes?

Maple Cinnamon Pecan Breakfast Cookies

These Maple Cinnamon Pecan Breakfast Cookies are an irresistible combination of nutty pecans, warm cinnamon, and the sweetness of maple syrup.

Naturally gluten-free, these cookies are packed with protein, healthy fats, and fiber from the oats and nuts, making them a great choice for a nourishing breakfast or snack.

With a hint of maple and the comforting spice of cinnamon, these cookies are perfect for cozy mornings.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ½ cup chopped pecans
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten
• ½ teaspoon baking powder

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, chopped pecans, cinnamon, salt, and baking powder.
3. In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully mixed.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are the perfect blend of sweet and savory, with crunchy pecans and a subtle maple flavor.

They’re great for breakfast or a midday snack, offering a satisfying crunch and lasting energy.

Chocolate Cherry Almond Breakfast Cookies

These Chocolate Cherry Almond Breakfast Cookies are a deliciously indulgent treat for breakfast, combining the rich flavor of dark chocolate with the tartness of dried cherries and the crunch of almonds.

Naturally gluten-free and packed with antioxidants from the cherries and dark chocolate, these cookies are a great way to start your day on a sweet and nutritious note.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• ¼ cup dried cherries, chopped
• ¼ cup dark chocolate chips
• ¼ cup sliced almonds
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, dried cherries, dark chocolate chips, sliced almonds, and salt.
3. In another bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Scoop the dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies offer the perfect balance of sweet, tart, and nutty flavors, making them a unique and tasty breakfast option.

They’re loaded with antioxidants from the cherries and dark chocolate, making them a healthy and satisfying way to start your day.

Banana Nut Breakfast Cookies

Banana Nut Breakfast Cookies are the ultimate easy-to-make, gluten-free breakfast treat.

With ripe bananas providing natural sweetness and a soft texture, combined with crunchy walnuts, these cookies are both nutritious and filling.

Perfect for on-the-go mornings or a leisurely breakfast, they’re packed with healthy fats, fiber, and protein to keep you full and energized.

Ingredients:

• 1 cup gluten-free rolled oats
• ½ cup almond flour
• 1 ripe banana, mashed
• ¼ cup chopped walnuts
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey or maple syrup
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 egg, beaten

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, mashed banana, chopped walnuts, cinnamon, and salt.
3. In a separate bowl, whisk together honey (or maple syrup), melted coconut oil, vanilla extract, and the beaten egg.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Scoop the dough onto the baking sheet, flattening slightly, and bake for 12-15 minutes.
6. Let cool before serving.

These cookies are soft and naturally sweetened with banana, making them a great gluten-free option for breakfast or a snack.

They offer the perfect balance of sweetness and crunch from the walnuts and oats, providing a nourishing start to your day.