Gluten-Free Oatmeal Chocolate Chip Breakfast Cookies | Alison, Fabulously Flour Free

These oatmeal chocolate chip breakfast cookies are gluten-free, vegan, heart healthy - and most importantly, completely delicious.

Weekday mornings are sometimes painful events. Especially Monday mornings, amiright? My kids are getting older and teen circadian rhythms encourage late nights…and late mornings. Sometimes I feel like I need to prod them with a pitchfork to get them downstairs and out the door so they make it to school on time.



But how awesome is it if the pitchfork is actually a chocolate chip cookie, loaded with healthy goodness, to get them started on their day? How awesome is it that after they leave for school, I get to pour myself a {giant} mug of coffee and have a cookie for breakfast myself? (I’ll give you a hint…it’s awesomesauce sprinkled with more awesome).


Recipes for breakfast cookies abound. It’s kind of a thing right now. This version, adapted from here,  is gluten-free, vegan, heart healthy blah blah blah….and DELICIOUS–because what’s the point of making something to eat if it’s not tasty?
Hope you have a super week!

Gluten Free Oatmeal Chocolate Chip Breakfast Cookies

These oatmeal chocolate chip breakfast cookies are gluten-free, vegan, heart healthy - and most importantly, completely delicious.

Course Breakfast
Cuisine American
Keyword breakfast cookies, gluten-free baking, gluten-free chocolate recipes, gluten-free cookies, oatmeal cookies
Author A Girl Defloured


  • 2 very ripe bananas
  • 2 tablespoons ground flax seeds
  • 1 tablespoon chia seeds
  • 1/2 cup almond butter, chunky or smooth is fine
  • 2 tablespoons melted coconut oil
  • 1 teaspoon pure, gluten-free vanilla extract.
  • 3 tablespoons pure maple syrup
  • 1 1/2 cup gluten-free rolled oats
  • 1/2 cup oat flour, GF oats ground in your blender or food processor
  • 1/2 cup almond meal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 3 tablespoons of finely chopped pecans
  • 1/2 cup semi-sweet or dark chocolate chips or chunks


  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
  2. Mash the bananas with a fork in a small bowl and set aside.
  3. Place the flax seeds, along with 5 tablespoons of warm water in the bowl of your stand mixer fitted with the paddle attachment. Let it sit for 5 minutes to thicken.
  4. Add the bananas to the bowl, along with the chia seeds, almond butter, coconut oil, vanilla extract, and maple syrup. Beat until smooth.
  5. Add the oats, oat flour, almond meal, baking powder, baking soda and pecans and stir well. Add the chocolate chips and stir until evenly distributed.
  6. Cover bowl with plastic wrap and refrigerate for 30 minutes or until firm. Scoop dough out (1-2 tablespoons at a time) and place on prepared baking sheets about 2 inches apart. Wet a large spoon and using the back, flatten cookies slightly. Re-wet if cookies begin to stick to the spoon.
  7. Bake for 15-18 minutes, or until the cookies are lightly golden brown. Cool on the baking sheet for 5 minutes, then remove to a rack to cool completely. Seal in an airtight container to store at room temperature for a few days, or wrap well and freeze for up to 1 month.