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Breakfast Cookie Recipe - Dr. Pingel

Super Delicious Breakfast Cookie

Makes: 20 to 22 cookies
Total Time 15 mins


  • 2 cups gluten-free rolled oats
  • 2 tsp chia seeds
  • 1 tsp ground flaxseeds
  • 1 tsp baking powder
  • 1/2 cup almond butter (or any nut butter)
  • 2 bananas, mashed
  • 1/4 cup maple syrup
  • 2 tsp non-alcoholic vanilla flavoring
  • 1/4 cup pumpkin seeds
  • 1/4 cup dried cranberries
  • 1/4 cup dark chocolate chips (optional)


  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper and set aside.
  • In a large bowl, put the oats, chia seeds, ground flaxseeds, and baking powder. Mix until well-combined.
  • In a medium-sized bowl, put the almond butter, bananas, maple syrup, and vanilla. Mix until well-incorporated.
  • Add the wet ingredients to the dry ingredients, mixing to combine, then fold in the pumpkin seeds, cranberries, and chocolate chips.
  • Use a spoon to scoop and drop the batter onto the lined baking sheet. Bake for 10 minutes.
  • Allow the cookies to cool for 1-2 minutes before serving. Enjoy!