gluten free

Breakfast Cookies

Would you say that you’re a sweet or savory breakfast person? I used to say I was Team Savory all the way, but lately I’ve been really into my sweeter leaning yogurt bowls in the morning.

Now, just because I’ve been having more sweet breakfasts lately does not mean that my attention to nutrition has gone out the window. When I say sweet, I mean I am usually choosing a plain Greek yogurt that has no sugar added, a homemade granola with only a smidge of sweetener or else some Purely Elizabeth granola that keeps the sugar in check, and a drizzle of nut butter that also doesn’t have any added cane sugar mixed in. And notice that this “sweet” breakfast is far from having just a sugary pastry- it’s loaded with satisfying dairy protein and fiber from some fruit or oats.


And so keeping with this semi-sweet breakfast trend, I decided to make some healthy Breakfast Cookies to have for the week. I adapted the recipe from The First Mess Cookbook and made 1.5 times the recipe to bring extra for our NYC Marathon watch party. These cookies blew my mind with how easy they were and the taste was alikened to a batch of Purely Elizabeth granola, which to me is the highest form of praise a cookie could receive!

I dare you to make a batch and not eat them for breakfasts and snacks all week long.


Breakfast Cookies- makes 16 cookies


  • 2 cups gluten-free rolled oats (not quick-cooking)

  • 1.5 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1 cup almond flour

  • 1 large ripe banana, mashed

  • 3/4 cup tahini or smooth nut/seed butter of your choosing

  • 4 tablespoons maple syrup

  • 4 tablespoons liquid coconut oil

  • 2 teaspoons vanilla extract

  • 3/4 cup add-ins of your choice- I used pepitas and dried wild blueberries, but any dried fruit or nut would work well


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

  2. In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, and almond flour until combined.

  3. In a food prcessor, combine the banana, tahini, maple syrup, coconut oil, and vanilla. Process on high until the mixture is smooth.

  4. Scrape the wet mixture into the large bowl with the oats and flour mixture. Throw your add-ins into the bowl. Stir the mixture with a spatula until it comes together like a stiff cookie dough.

  5. Spoon 2 tablespoons of dough per cookie onto the prepared baking sheet. Use the palm of your hand to flatten each mound of dough very slightly. Place sheets in the oven and bake until lightly golden brown, about 15 to 17 minutes. Cool cookies completely before storing in an airtight container or freezing.