I’ve been making these easy naturally gluten free oatmeal breakfast cookies for my kids lately, and they are a huge hit! They are so easy to make ahead and have on hand for those busy mornings when we need to grab something as we run out the door.
These cookies are the best make-ahead gluten free breakfast! Made with a combination of gluten free oats and oat flour (which I usually make myself by buzzing some oats in the Vitamix), they hold together beautifully even though they’re entirely whole grain.
Since they are already dairy free (as long as you use dairy free chocolate chips or raisins) you can make them entirely vegan by substituting two flax or chia eggs in place of the eggs. I wrote a how-to tutorial on making flax eggs if you need help. It’s super easy.
I hope you love these as much as we do!
Servings
10-12 cookies
Ready In:
20min
Good For:
Breakfast or Snacks
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1 1/4 cups certified gluten free old-fashioned rolled oats
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1 1/2 cups certified gluten free oat flour
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1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
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5 tablespoons virgin coconut oil, melted and cooled
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5 tablespoons honey
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1/2 cup smooth applesauce
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2 eggs
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3 ounces miniature chocolate chips or raisins
Gluten Free Breakfast Cookies
These cookies are soft and chewy, ever so filling, and not too sweet. They make a great breakfast on the go (who needs pop-tarts?) and since they freeze so well, you can make multiple batches and store them for those rushed mornings!
Step by Step Instructions
Step 1
Preheat your oven to 350°F. Line cookie sheet with unbleached parchment paper and set aside. If you’re out of parchment paper, the pan with coconut oil
Step 2
Place the oats, oat flour, baking soda and salt, in a large bowl and stir well. Create a well in the center of the dry ingredients, and add the oil, honey, applesauce, and eggs, and mix to combine well. The dough will be fairly soft. Add chocolate chips and/or raisins, and mix. Place the bowl in the refrigerator and chill until firm (at least 10 minutes).
Step 3
Form the dough into walnut sized balls on the baking sheet, about 1 1/2 inches apart from one another. Press down on top of each piece of dough to flatten into a disk. If the dough has gotten too soft, chill again until firm. This will help keep the cookies from spreading too much during baking
Step 4
Bake until golden brown around edges and set in center (about 15 minutes). Cool before serving. To store, wrap in waxed paper and store in the freezer.
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