• 2 ripe bananas
  • 1 1/2 cups gf whole oats
  • 1/2 cup ground flax
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 4 drops cinnamon essential oil
  • or 2 tsp ground cinnamon
  • 2 tsp maple extract *optional
  • 1/8 tsp stevia
  • 1/4 cup Lily's chocolate chips *optional


I can’t believe I haven’t shared this recipe with you sooner!  It has been a family favorite and my “go to” easy cookie because I usually have all of the ingredients in stock. They travel well, fill the belly up, have a delicious flavor and are healthy enough to eat for breakfast!  Now that is a win win!!

I have just recently changed this recipe up a tad by using cinnamon essential oil instead of the traditional ground powder!  If you have read some of my other recipes recently, like my Ginger Spice MuffinsChampagne Dressing, Orange Cream Smoothie, Chocolate Orange Cheesecake Bites, Peppermint Fudge, Creamy Cinnamon Frosting or My World’s Most Healing Soup you will see that I have brought my culinary skills up to a new level of yum by adding essential oils!


Cinnamon has some amazing health benefits but one of the more recent headlines talks about how it can help balance blood sugar! It has been long known for it’s antibacterial and antifungal properties which are great for immune support!  In China this is one of the most ancient of spices and was prescribed for many different uses.

Historically, the French used it for a sexual stimulant, infections, typhoid and vaginitis. I guess in France they do a lot of french kissing so there’s no surprise what they used it for from beginning to end of their romance encounters {blushing over here}.

Cinnamon has become one of my new favorite oils to add to water and I have rinsed my mouth out with it periodically and noticed the sensitive spot, thanks to brushing to hard, on my gum line is gone {thank God because it really made me cringe}. I hope you enjoy this simple recipe and besides, who wouldn’t say yes to cookies for breakfast?!


5.0 from 1 reviews

Cinnamon Banana Breakfast Cookie {no refined sugar, gluten & egg free}
Prep time

Cook time

Total time


Serves: 18-20

  • 2 ripe bananas
  • 1½ cups gf whole oats
  • ½ cup ground flax
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 4 drops cinnamon essential oil
  • or 2 tsp ground cinnamon
  • 2 tsp maple extract *optional
  • ⅛ tsp stevia
  • ¼ cup Lily’s dark chocolate chips *optional

  1. In a mixer, blend oats, flax and cinnamon powder. If using essential oil add that in the liquid.
  2. In a separate bowl, blend the bananas, oil, extracts until creamy.
  3. Add the wet ingredients to dry until creamy.
  4. Fold in Lily’s chocolate chips (if using them).
  5. Using a spoon, shape rounded mounds onto a cookie sheet.
  6. Bake 15-18 min. at 350.

Sometimes I add ¼ cup Lily’s dark chocolate chips to half the batch or the whole recipe. They are sweetened with stevia so I would still consider this a breakfast cookie. You can add 1-2 tbsp. of maple syrup if you are new to clean cooking and want a sweeter cookie. If the bananas are large I find baking the cookies just a few extra minutes is best. Personally the banana and chips make it sweet enough for me. Bob’s Red Mill makes gluten free oats and most health food markets carry them. Please use organic where you can.

With a Spoonful of Health,