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Breakfast Cookies 



1 very ripe medium banana

⅓ cup coconut oil, softened

½ cup honey

1 teaspoon vanilla extract

¼ cup gluten free oat flour

¼ cup almond flour

¼ cup brown rice flour

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

2 cups rolled oats

½ cup nut, sees or combination of both (I use sunflower, walnuts, and hemp seeds)

½ cup mini dark chocolate chips or chopped chocolate 


Preheat oven to 350 degrees. Line 2 baking sheet pans with parchment paper. In a mixing bowl, mash the banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.

Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. 

Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball.. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 12-15 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

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