Gluten-free Breakfast Cookies

When you’re busy, preparing a healthy and filling breakfast can be out of the question in the morning. These gluten-free breakfast cookies are here to save the day and get you out the door quickly with a clean and tasty breakfast. They are gluten-free with only good-for-you ingredients and can be frozen for on-the-go and out-the-door! 

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I am not a doctor or dietician, so please consult one of these professionals if you are restricting your diet in any way.

Clean eating breakfast cookies

Reasons why I love these breakfast cookies. Oh, let me just list them here if the photos alone didn't give you enough reason :

• They're gluten-free and full of only good-for-you ingredients
• One batch makes 15 cookies, enough for several breakfasts for the average family (or 15 breakfasts just for you if you hoard them like I do!)
• They're full of fiber to keep you full and healthy fat to give the body what it needs with a touch of added sweetness from the honey and dried fruit
• They freeze really well (yay for make-ahead breakfast!)
• They're customizable in terms of the add-ins and, of course, super tasty

Baking up a clean breakfast

I created this recipe for Bella Magazine's January issue. The theme of that issue is Reinvention. Ahhhh, how wonderful of a word is that, especially for the month of January when we are all feeling like making a fresh start. These breakfast cookies fit in perfectly with that theme.

They allow you to get a fresh, clean start every morning while giving you a delicious, filling breakfast. How about that for reinvention?!

These cookies are super easy to put together, too. Blend all your dry ingredients, then the wet ingredients and bake. I use gluten-free oats, however, you can certainly feel free to use whatever kind you have.

For this recipe, grind up half the oats to create an oat flour. This will allow the oats to be a bit easier to digest as well as providing different textures in the breakfast cookie. And grinding the oats into a flour helps build structure to the cookie, like in any standard cookie.

For the wet ingredients, I added in both honey and applesauce for flavor and sweetness. Just be sure to pick applesauce without any added sugar.

Then throw in your dried fruit for added texture. It's easy to go overboard with the fruit, but a little goes a long way with dried fruit, especially if you are watching your sugar intake.

Also be sure to pick dried fruit without any added sugars, if possible. For cranberries this may be difficult, as dried cranberries without added sugar are hard to find.

How to Make a Vegan Version of this Recipe

I have not tested a vegan version, but here are my suggestions for vegan substitutions in this recipe.

Substitute the honey for more applesauce or use pitted dates that have been soaked in hot water and pureed. For the eggs, replace with flax eggs.

Tips for Making This Recipe

• If you do not have a food processor (or you don't want to take yours out - been there!), this recipe will work just fine without grinding half the oats first. If the breakfast cookies seem a bit dry when you are mixing the batter, try adding a bit more honey or applesauce, about 1 teaspoon at a time, until it reaches your desired consistency. You can also whisk the wet ingredients thoroughly instead of pureeing in the food processor
• Make these breakfast cookies your own by adding any dried fruit you have on hand or that you prefer. I had dried cherries and cranberries when I mixed up this batch pictured and they were delicious. No need to go out and buy extra ingredients
• Since I'm typically the only person in my house who eats these breakfast cookies (no complaints here!), I like to make a batch and freeze them. To do so, wrap each cookie individually in plastic wrap, place all the cookies in a freezer-safe ziptop bag and throw in the freezer. You can remove one breakfast cookie at a time and warm it gently in the microwave or even the toaster oven after unwrapping it

Useful Kitchen Tools for This Recipe

Mini 3-Cup Food Processor

Measuring Cups

Parchment Paper

Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.

Looking for more quick and easy on-the-go gluten-free breakfast options? Check out these recipes:

• Easy Overnight Oats
• Gluten-Free, Nut-free Granola
• Paleo Pumpkin Muffins with Chocolate Chips

Gluten-free Breakfast Cookies

0 from 0 votes

Recipe by Kim | kickassbaker.com Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

15

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Eating clean and healthy when you're busy is difficult! These easy Gluten-free Breakfast Cookies help get your day started right with a filling and tasty on-the-go breakfast.

Ingredients

• 2 cups gluten-free oats, divided

• 2 tablespoon flax meal

• ¼ cup arrowroot starch

• ½ teaspoon kosher salt

• 1 teaspoon ground cinnamon

• 2 large eggs

• ¼ cup honey or pure maple syrup

• ½ cup applesauce or apple butter

• 2 tablespoon coconut oil, melted

• ½ teaspoon vanilla extract

• ¾ cup dried fruit such as raisins, cranberries, cherries, or apricots

Directions

• Prepare: Preheat oven to 350ºF. Line two baking sheets with parchment paper. Set aside.
• Mix Dry Ingredients:
• In the bowl of a food processor, pulse 1 cup oats into a fine powder for 45-60 seconds.
• Add flax meal, arrowroot starch, salt and cinnamon and pulse a couple of times to combine.
• Pour into a large bowl and add remaining 1 cup of oats. Stir together to combine. Set aside
• Blend Wet Ingredients:
• In the now empty bowl of the food processor, purée the eggs, honey (or maple syrup), applesauce (or apple butter), melted coconut oil, and vanilla together until smooth.
• Add wet ingredients to dry ingredients and stir together just until all dry ingredients are fully incorporated.
• Stir in dried fruit.
• Bake:
• With a ¼ cup measuring cup, scoop out cookie dough and place on the prepared cookie sheet, 5 cookies per sheet.
• Bake in 350ºF preheated oven for 15 minutes, rotating cookie sheets halfway through baking. Remove from oven and allow to cool on cookie sheets.

Notes

• Store baked cookies at room temperature in tightly sealed ziptop bag for up to 5 days
• Cookies may be frozen as well. Wrap each individually in plastic wrap and store in freezer-safe bag for up to 3 months. Warm gently in microwave by unwrapping and placing on a microwave-safe plate. Heat at 50% power for 1-2 minutes until thawed and warm to the touch in the enter
• I have not tested a vegan version, but here are my suggestions for vegan substitutions in this recipe. Substitute the honey for more applesauce or use pitted dates that have been soaked in hot water and pureed. For the eggs, replace with flax eggs

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