Go Back
Gluten-Free Breakfast Cookies

Gluten Free Breakfast Cookies

These gluten-free breakfast cookies with peanut butter, banana, and coconut are a tasty and satisfying way to start the morning.

Course Breakfast
Cuisine American
Keyword almond flour, cookies, gluten-free, peanut butter
Prep Time 25 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour 25 minutes
Servings 10


  • 3 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup coconut oil (room temperature)
  • 1 1/2 cups creamy natural peanut butter (unsweetened)
  • 4 eggs
  • 2 very ripe bananas
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1/2 cup raw cacao nibs


  1. In the mixing bowl of a large mixer, blend together all ingredients except cacao nibs, until well combined. Stir in the cacao nibs. Chill the dough in the refrigerator for 30 minutes.

  2. Line two large cookie sheets with parchment paper. Remove the dough from the refrigerator. Using an ice cream scoop, scoop up large scoop-fuls of dough onto the cookie sheet, to make approximately 10 cookies per sheet. Flatten the rounds of dough using a pancake flipper so the cookies are down to about 1-inch thickness.

  3. Bake cookies at 350 degrees for 30 minutes, rotating the pan halfway through as necessary. The cookies should look light golden brown and should feel firm to the touch in the center. Cool for five minutes on the baking sheet, then continue cooling cookies on a rack. Serve immediately, or wait until they are fully cooled and store in an airtight container for 3-4 days.