4-Ingredient Breakfast Cookies (Gluten-Free, Dairy-Free)

These gluten-free breakfast cookies are made with just four simple ingredients—oats, banana, peanut butter, and strawberries. A healthy, dairy-free recipe perfect for meal prep, school snacks, or clean eating. Packed with fiber and naturally sweetened, these soft cookies are quick to make and freezer-friendly, making them ideal for busy mornings or on-the-go snacks.

These soft-baked breakfast cookies are made with just four wholesome ingredients—gluten-free oats, banana, peanut butter, and strawberries. Naturally sweetened and quick to prepare, they’re a great grab-and-go option for busy mornings or afternoon snacks. No refined sugar, flour, or dairy needed.

Ingredients

• 1 cup gluten-free rolled oats
• 1 large ripe banana, mashed
• ⅓ cup crunchy peanut butter
• ⅓ cup fresh strawberries, diced
• ¼ cup no-sugar-added chocolate chips (optional add-in)

Instructions

1. Preheat the Oven
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Ingredients
   In a mixing bowl, combine mashed banana, peanut butter, oats, strawberries, and chocolate chips (if using). Mix until well combined.
3. Scoop and Shape
   Use a 2-tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
4. Bake
   Bake for 13–17 minutes, rotating the pan 180° halfway through for even baking.
5. Cool
   Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

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Tips

• Use overripe bananas for a sweeter flavor and better texture.
• Gently press cookies down before baking if you prefer a flatter shape.
• For easier cleanup, use parchment or a silicone baking mat.

Variations and Substitutions

• Nut-Free: Use sunflower seed butter in place of peanut butter.
• Fruits: Replace strawberries with blueberries or dried cranberries.
• Add-ins: Mix in shredded coconut, chopped walnuts, or flaxseed for extra texture.
• Vegan Option: These cookies are already vegan if your chocolate chips are dairy-free.

FAQs

Can I use quick oats instead of rolled oats?
Yes, but the cookies will be a bit softer and less chewy.

How long do these cookies last?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.

Can I freeze these cookies?
Absolutely. Freeze in a single layer, then store in a freezer-safe bag for up to 2 months.

Serving Suggestions

• Great with a cup of coffee or tea for breakfast on the go.
• Pack in lunchboxes or serve as an afternoon snack.
• Crumble over dairy-free yogurt or smoothie bowls.

Why You’ll Love This Recipe

• Made with just four main ingredients.
• No refined sugar, flour, or dairy.
• Ready in under 30 minutes.
• Kid-friendly and perfect for batch prep.