Healthy Oatmeal Breakfast Cookies

Gluten Free, Dairy Free



2 Eggs (can substitute with flax eggs to make vegan)
2 Ripe Bananas
1/2 cup Almond Butter (or your favorite seed/nut butter)
1/4 cup Coconut Oil (slightly melted)
1 cup Gluten Free Rolled Oats (I like Bob’s Red Mill)
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 cup chopped Raw Walnuts (I roast mine first)
1/2 cup Raisins (or your favorite dried, low sugar fruit….I like Goji berries, bing cherries or wild blueberries from


  1. Preheat oven to 350 degrees
  2. Medium bowl mash bananas, add coconut oil, almond butter and vanilla extract. Stir. Slightly stir eggs and add to wet ingredients. Stir.
  3. Add all dry ingredients (except nuts and dried fruit) and stir.
  4. Fold in walnuts and dried fruit.
  5. Line cookie sheet with parchment paper. You can either make these larger breakfast size cookies using 2-3 tablespoons per cookie or smaller cookies to enjoy for a snack using 1-2 tablespoons.
  6. Bake in the oven until slightly golden brown approx. 20 minutes (check at 15 if making smaller cookies)
  7. Cool. Store in glass covered container for a few days on counter/fridge or freeze and between parchment paper in covered glass container for an easy breakfast option!