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Close shot of Gluten-Free Breakfast Oat Cookies with Date Sugar with date sugar packages

Gluten-free Oat Breakfast Cookies with Date Sugar

Gluten-Free Breakfast Oat Cookies with Date Sugar are perfect for a quick and healthy breakfast. Made with whole ingredients like gluten-free oats, bananas and date sugar!
5 from 1 vote
Prep Time 10 mins
22 mins
Total Time 32 mins
Course Breakfast, Snack
Cuisine American
Servings 12


  • 1/4 cup cacao nibs
  • 2 cups gluten-free rolled oats
  • 1 cup shredded unsweetened coconut
  • 1/4 chia seeds
  • 1 tsp cinnamon
  • 5 medjool dates pitted
  • 2 bananas
  • 1/4 cup natural peanut butter
  • 1/4 cup pure maple syrup/date sugar
  • 1 tsp vanilla extract


  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Mix cacao nibs, oats, coconut, chia and cinnamon in a medium bowl.
  • In a food processor, add the medjool dates, bananas, natural peanut butter and date sugar and blend by pulsing a few times until fully combined.
  • Pour the date mixture over the bowl of combined dry ingredients. Stir to combine.
  • Using a 1/4 cup measure, place 12 scoops of the cookie mixture on to the baking sheet.
  • Wet the back of a measuring cup and gently press each cookie down slightly.
  • Bake in a pre-heated oven for about 22 minutes or until you can smell the coconut and the bottoms are nicely browned.
  • Serve warm or keep in an air-tight container on the counter for up to 4 days.


These freeze well too. Place in an air-tight container and place in the freezer for up to 2 months.
Keyword gluten-free breakfast, healthy breakfast