Oatmeal Breakfast Cookies (GF and Vegan) + Fluffy Friday

I’ve hit a wall with my overnight oats. Something has happened and it’s no longer appealing. I think said ‘thing’ is that I’ve run out of fun toppings, and am, therefore, left with a bowl ‘o’ blah. I also think it is a sign that recently this recipe has repeatedly shown up on Pinterest.

So last night I gave them a go! And they’re almost gone. It’s been less than 24 hours. Oops. (Update: They’re gone.)

Oatmeal Breakfast Cookies (Vegan & gluten-free!)


3 very ripe bananas

2 cups oats (the original recipe calls for quick-cooking oats, but I used GF rolled oats.)

1/3 cup applesauce

1/4 cup almond milk

1 tsp vanilla extract

1 tsp cinnamon

1 tbsp sugar

1/2 cup dried cranberries

Small handful of semi-sweet chocolate chunks. Don’t judge. (Substitute with non-dairy alternative if you’re making them vegan.)


1. Preheat oven to 350 degrees.

2. Mix all ingredients thoroughly in a medium-sized bowl.

3.  Let mixture stand for about 5 minutes to allow the oats to soak in some of the liquid.

4. Place spoonfuls of dough onto a greased baking sheet and bake for 15-20 minutes.

5. Let cool and store in a sealed container until morning!


And here is your weekly fluff! This is Bailey, the sweet pup of Sonja, who has an awesome blog!

Have a lovely weekend!



One thought on “Oatmeal Breakfast Cookies (GF and Vegan) + Fluffy Friday

  1. Oh yum. I can always use more oatmeal cookie-esque things in my life:) And I agree with you, some mornings I’m so over overnight oats. In the summer they just seem too heavy with all that milky-ness.

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