Fall Breakfast Cookies

GF, DF, SF, Vegan (if no eggs)
Ohhh cookies! How I miss thee! These cookies are how I got through my sugar-withdrawals for the first month. You’re able to perform the action of biting into a real cookie, with real taste. If focusing on sugar-free, just make sure to get dried fruit without any added sugar. The SMELL these cookies make while they are in the oven… well, you’ll just have to make some yourself!


Wet ingredients:

  • 1 large ripe banana
  • 3/4 cup unsweetened applesauce or 3 eggs
  • 1/4 cup melted coconut oil
  • 1 tsp. vanilla extract (I always add a little extra)

Dry Ingredients:

  • 1 cup dried fruit (apricots, dates, raisins, etc.) no added sugar
  • 1 1/2 cup gluten free oats
  • 1/2 cup nuts (I use peanuts)
  • 1 tsp cinnamon
  • 1/2 tsp salt

Image-1 (2)


  1. Preheat oven to 350* and line cookie sheet with parchment paper (the paper prevents them from sticking/burning).
  2. Mix wet ingredients in small-medium bowl.
  3. Mix dry ingredients separately in a medium bowl, except the fruit.
  4. Add dried fruit and toss with hands to coat the fruit so it doesn’t stick together.
  5. Combine wet and dry ingredients together.
  6. Drop about 1/4 cup each onto parchment paper and flatten with moist fingertips. Bake for 10-20 minutes at 350*. Look for the bottom to get golden brown but not yet black.


Enjoy the smell of fall these cookies bring to your house. The cinnamon really comes out and these cookies are moist and delicious! A great sweet snack without added sugar.

They freeze really well too!

Mixing Wet and Dry

Mixing Wet and Dry

I adapted this recipe from a few sources, but most notably Momables.


4 thoughts on “Fall Breakfast Cookies

  1. Pingback: Flying with Food Restrictions | Rich with Life

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