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Who said you can't have cookies for breakfast? These hearty, filling, and healthy mounds of oats, seeds, and dried fruit are held together with almond butter and a secret ingredient that we'd never thought of before. Vijay, Recipe Hunter

Vijay Nathan, NoshOnIt Recipe Hunter and Chef


Gluten Free Breakfast Cookies

Who said you can’t have cookies for breakfast?

Our parents always told us that we couldn’t have cookies for breakfast. Now that we’re grown up, we’re breaking the rules and not saying sorry. Lucky for us, we don’t have to feel bad about that morning indulgence with these “breakfast cookies” from Sally. They’re loaded with oats, dried fruit, and seeds and sweetened with maple syrup. The most creative part of this recipe, however, is what’s hiding inside. Instead of eggs, Sally uses almond butter and…wait for it…a mashed banana to hold the batter together and add a touch of all-natural sweetness. Since these cookies are dairy-free, they’ll keep good in an airtight container on the counter for days meaning that you can mix them up once and enjoy them all week. They are hearty and dense, keeping you full for hours and ready to tackle the day ahead.


Sally McKenney

Recipe Developer, Photographer, Food Writer

Sally McKenney from Sally's Baking Addiction

Sally's Baking Addiction is a fun, friendly place for readers to find their passion for baking. It's all about original, innovative recipes that are approachable for novice and experienced bakers. I'm a self-taught baker and my readers learn along the way with me!

You might have to pick your jaw up off the floor after visiting Sally’s Baking Addiction where recipe developer and photographer Sally McKenney shares her mix of healthy and indulgent treats along with drool-worthy photography. This is the kind of blog you visit and can’t stop poking around because everything looks and sounds amazing! Her recipes are fun, playful, and creative, using nostalgic ingredients like candies we loved as kids or putting her unique twist on old favorites. One of the things we love the most is that Sally is completely a self-taught baker who has learned as she goes. Lucky for us, we can join in her adventures and become our own master baker along the way!

Head over to Sally’s Baking Addiction and say hello to Sally on Twitter, Facebook, and Pinterest.


DIY: How to Turn Rolled Oats into Quick Cooking Oats

If you have a recipe that calls for quick cooking oats and you only have rolled oats on-hand, check out this tip on how to make your own.

Read the full tip >

  • Cryslynthew

    BTW, Quick oats aren’t gluten free. They are wheat free but not gluten free. You can use Irish Oats or Steel cut Outs (same thing) and those are gluten free…

    • Thanks for stopping by! From our research, we’re of the understanding that all oats are naturally gluten free though some brands (regardless of the type of oats) are processed in facilities with non-gluten-free products so there is a possibility for cross-contamination. If you’re extremely sensitive, we would recommend buying a certified gluten free brand of oats, regardless if their quick cook, old fashioned, or steel cut. For example, Bob’s Red Mill has specific Gluten Free Quick Cook Oats that may work for you!

      • Cryslynthew

        I see, I’ve heard mixed information, thank you for the clarification. I was given the impression that it had to do with the way the gluten from the oat was cut and processed. Thanks again for your quick reply.

        • Interesting. Well, we’re certainly not doctors (just trying to be informed foodies) so if a doctor or other expert recommends against it, they I would probably stay way. I know for a fact that the Bob’s Red Mill ones are labeled as Gluten Free Quick Cook Oats so that’s as far as our expertise goes =)

          • Jamiecx

            It isn’t because of cross contamination. It’s because non gluten free oats are usually grown in a crop rotation with wheat, so the plant is introduced to gluten brought the soil. Gluten free oats are grown in strict gluten free conditions, rotated with another crop that does not contain any form of gluten.