Healthy gluten-free and refined sugar-free oatmeal cookies made with wholesome pantry ingredients in under 20 minutes. These delicious cookies are crunchy on the outside, soft in the center and especially tasty when they are still warm. Perfect treat for breakfast, or really any time of day.
Can you imagine a world where you could eat cookies for breakfast and not have to feel bad about it? If this vision speaks to you, then I have some wonderful news for you, because with these tasty guys, I say go for it. They are made out of typical breakfast ingredients packaged into a little cookie!
I have to admit I’ve been working on the perfect nutritious oatmeal cookie recipe for quite a while and I think I finally nailed it. The center of these tasty gluten-free oatmeal cookies turned out super soft and moist, while the outside was just a little bit crunchy. YUM
My favorite part is the cracks on top. They remind me of biscuits or something, I just love the way it looks.
Can I make these oatmeal cookies vegan?
Yes, you will just need to substitute the egg with a flax egg by mixing two tbsp of flax meal with 4 tbsp of plant-based milk and letting it sit for 5-10 minutes.
Do you have any other simple but delicious breakfast recipes?
For sure, I’ll hook you up with some of my favorite breakfast delights:
- Chocolate Granola
- Tahini Caramel Granola
- Vegan Macchiato Overnight Oats
- Paleo Mocha Waffles
- Mango Chia Pudding
- Blackberry Smoothie
If you happen to make this recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
This post contains several affiliate links. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.
Gluten-free Oatmeal Cookies
Healthy gluten-free and refined sugar-free oatmeal cookies made with wholesome pantry ingredients in under 20 minutes. These delicious cookies are crunchy on the outside, soft in the center and especially tasty when they are still warm. Perfect treat for breakfast, or really any time of day.
Ingredients
- 1 egg (sub with flax egg, 2 tbsp flax meal + 2 tbsp plant-based milk)
- 1/3 cup maple syrup
- 1/4 cup smooth nut butter (no sugar, oil or salt)
- 2 1/2 tbsp coconut oil (melted)
- 1 cup rolled old fashioned oats (gluten-free)
- 1/2 cup almond flour
- 1/4 cup coconut flour (sub with almond flour)
- 3 tbsp arrowroot starch (sub with tapioca flour)
- 1/2 tsp baking soda
- 1/4 cup dried fruit (cranberries, raisins etc.)
- 1/4 cup pepitas
- pinch of salt
Instructions
- Preheat oven to 350 Fahrenheit and line baking sheet with parchment paper.
- In a medium sized bowl add one egg. Whisk well, then add maple syrup, nut butter and coconut oil. Whisk until combined.
- In a separate bowl add all dry ingredients and mix until combined.
- Add dry ingredients into wet ingredients and combine well.
- Transfer bowl of dough into freezer for aobut 5 minutes*.
- Scoop out dough with an ice cream scoop and place onto baking sheet, leaving abour 2-3 inches between each cookie. Flatten each cookie just a tad with your fingers.
- Bake in the oven for about 12-15 minutes until cookie appear slightly brown. Take out of the oven and let cool for about 5-10 minutes.
- Serve immediately and store leftovers in an airtight container for up to two days.
Notes
*by freezing the dough, the coconut oil will harden and dough will be more pliable.
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