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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at