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Overhead close up of avocado banana breakfast cookies on a black wire rack.
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Avocado Banana Breakfast Cookies (Gluten-Free)

Avocado Banana Breakfast Cookies are a wholesome way to enjoy cookies for breakfast! They're filled with the sweet taste of banana, chocolate chips and hearty oats. They're also gluten-free, dairy-free and oil-free!
Course Breakfast
Cuisine American
Keyword avocado, banana, cookies, dairy-free, gluten-free, oats, oil-free
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 264kcal
Author Leanne

Ingredients

  • 1 cup chopped avocado chunks fresh or frozen - see note
  • 1 medium-sized overripe banana
  • ½ cup coconut sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups gluten-free rolled oats
  • ½ cup dairy-free dark chocolate chips
  • ½ cup unsweetened medium coconut

Instructions

  • Preheat oven to 375F and line a baking sheet with parchment paper.
  • In a blender, add the avocado, banana and sugar. Blend on high until smooth. Add the eggs and vanilla and blend until incorporated.
  • Add the almond flour, baking soda and salt, and blend until just combined. Don't over-blend.
  • At this point, you can pour the batter into a large bowl and stir in the oats, chocolate chips and coconut, or you can just add those ingredients to the blender and stir them into the batter. (Don't blend in these ingredients).
  • Using an ice cream scoop, place mounds of the cookie dough about 1 inch a part on the baking sheet. You should get 12 large cookies. Flatten them a bit on top with a spoon.
  • Bake for 13-15 minutes, or until the edges are browned. Remove from oven and let cool on pan for 15 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for 2-3 days, or for a chewier texture, store in the refrigerator and enjoy within 5-6 days. Freeze for up to 3 months.

Notes

  1. You can use fresh or frozen avocado chunks, but if using frozen, de-frost them slightly in the microwave so they blend with the sugar and banana easily.
  2. While these cookies were made in the blender, you can also prepare them using an electric mixer or food processor. Just make sure whatever you use is powerful enough to blend together the wet ingredients to create a smooth texture.
  3. If you don't have almond flour, you can use almond meal.

Nutrition

Calories: 264kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 197mg | Fiber: 5g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg