Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies

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if you’ve ever dreamed of a cinnamon roll in cookie form, but wanted something wholesome enough for breakfast, these gluten-free giant banana cinnamon roll breakfast cookies are going to be your new obsession.

they’re soft and hearty from oats and oat flour, naturally sweetened with banana and coconut sugar, and finished with a crunchy cinnamon sugar topping and cream cheese glaze.

taste

these cookies taste like the perfect mashup of banana bread and a cinnamon roll.

the bananas add a gentle sweetness and moisture, while the cinnamon sugar topping delivers that classic cinnamon roll flavor.

the cream cheese glaze gives the perfect tangy-sweet finish.

texture

you can expect a thiiiiick, hearty cookie with a soft, cake-like center.

the rolled oats give chewiness, the oat flour keeps them tender, and the topping adds a crunchy contrast.

the glaze sinks into all the little nooks and crannies, making every bite feel extra indulgent.

why they’re pretty healthy

these cookies might look like dessert, but they’re packed with better-for-you ingredients.

bananas add natural sweetness, fiber, and potassium.

oats bring complex carbs and soluble fiber, while oat flour provides extra whole-grain goodness.

using coconut sugar instead of refined white sugar in the bae gives a gentler option with minerals.

plus, you’re getting healthy fats from butter or coconut oil and optional walnuts or pecans.

substitution options

• flour: you can swap 1/2 oat flour with almond flour.
• sweetener: brown sugar works in place of coconut sugar if that’s what you have.
• butter/oil: use either coconut oil or dairy butter depending on your preference.
• egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water) to keep them egg-free.
• glaze: swap cream cheese for dairy-free cream cheese if you want to make them fully dairy-free.

add-in options

these giant cookies are the perfect canvas for fun add-ins:

• chocolate chips for a banana bread + cinnamon roll hybrid
• chopped dates or raisins for extra natural sweetness
• shredded coconut for added texture
• protein powder (replace a few tbsp of oat flour) if you want to boost the protein content

storage

store the cookies in an airtight container at room temperature for up to 2 days.

after that, move them to the fridge where they’ll keep for about 5 days.

they also freeze beautifully—just wrap individually and thaw at room temp or warm in the microwave before serving.

if you love Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies, then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Nourishing Banana Date Cobbler With Homemade Ice Cream

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

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