The Best Gluten-Free Breakfast Cookies (Lactation + Freezer-Friendly)

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If you’re a busy mama looking for a quick, wholesome breakfast or snack that won’t break the bank—these gluten-free breakfast cookies are about to become your new best friend. Inspired by the soft-baked bars from Simple Mills (but way more affordable), these cookies are packed with clean ingredients and galactagogues for nursing mamas.

Galactagogue is just a fancy word for a food that boosts milk supply.

Since having my 6th baby I have gone gluten and dairy free. While the health benefits have been *amazing* , shopping for GF + DF snacks with clean ingredients has not. 🫠

With soccer, baseball, homeschooling and 6 kids I desperately have been in need of a healthy grab and go snack.

Enter breakfast cookies! Which are really more like anytime cookies. And really really more like a soft baked bar but life is more fun when you call them cookies.

Why You’ll Love These Breakfast Cookies

✔️ Quick to make
✔️ Gluten-free and dairy-free
✔️ Lactation-friendly
✔️ Freezer-friendly for postpartum prep
✔️ Only ~$0.40 per cookie—less than half the price of store-bought clean bars!

Whether you’re feeding toddlers, nursing a baby, or just trying to eat well between homeschool lessons and laundry loads, these soft-baked breakfast cookies make real-food living a little easier.

Ingredients That Nourish

These cookies are full of real ingredients with purpose. Here’s what makes them special:

• Banana & maple syrup – natural sweetness without refined sugar
• Egg & ground flaxseed – protein, omega-3s, and lactation support
• Gluten-free flour & rolled oats – fiber-rich and filling
• Pecans or walnuts – healthy fats and crunch
• Mini chocolate chips (optional) – for a little joy in every bite

🍼 Flaxseed, oats, and healthy fats are known galactagogues—foods that support milk supply for breastfeeding moms.

🍪 How to Make Breakfast Cookies

Prep Time: 10 minutes
Bake Time: 12 minutes
Makes: ~20 cookies

Ingredients:

• 1 banana, mashed
• 1 egg
• 1 tsp vanilla
• ⅓ cup maple syrup
• ¼ cup avocado oil
• ½ cup gluten-free flour (we love King Arthur’s GF blend)
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• Dash nutmeg
• 1¼ cups rolled oats
• 2 tbsp ground flaxseed
• ½ cup chopped pecans or walnuts
• ½ cup mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine banana, egg, vanilla, maple syrup, and oil.
3. Fold in the dry ingredients until just combined.
4. Scoop dough using a 2-inch cookie scoop onto the baking sheet.
5. Bake for 12 minutes, or until bottoms are just golden.
6. Let cool—or don’t 😉—and enjoy!

Pro Tip: These freeze beautifully! Make a double batch and freeze for postpartum or busy weekday mornings. To reheat, microwave for a few seconds or pop in the oven for a few minutes.

Customize Your Breakfast Cookies

One of the best things about these breakfast cookies is how easy they are to customize! Whether you’re working with what’s in your pantry or just want to switch up the flavor, here are a few favorite add-in combos to try:

• Raisins + Walnuts – A classic combo that adds cozy, chewy texture and natural sweetness. Think oatmeal raisin cookie vibes, made healthy.
• Dried Cranberries + White Chocolate Chips – Tart and sweet with a hint of indulgence. Perfect for the holidays or when you want something a little special.
• Chopped Apple + Cinnamon + Pecans – Like apple pie in breakfast cookie form. Use finely chopped fresh apple (about ¼ cup) and a pinch of extra cinnamon for cozy fall flavor.

Feel free to mix and match based on what your family loves! These cookies are forgiving and flexible—just one more reason to bake a batch (or two!).

Budget Breakdown

Cost per batch: ~$4.75
Cost per cookie: ~$0.40

Compare that to most store-bought clean ingredient bars, which often cost $1.50–$2 each—and you’re saving over 60% per serving.

Real Food, Real Life

The real food treat every mom can tuck in her back pocket.

Whether you’re batch baking for a baby on the way or just trying to brighten up a Tuesday, this recipe is one you’ll return to again and again.

Pin it. Print it. Share it. And tag me if you make them—I’d love to see your version!