Gluten-free Breakfast Cookies
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Breakfast, Gluten-free
- Method: Bake
- Cuisine: American
Scale
Ingredients
- 2 cups gluten-free oats, divided
- 2 tablespoons 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 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- ¾ cup dried fruit such as raisins, cranberries, cherries, or apricots
Instructions
- 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 honey, applesauce, 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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Find it online: https://kickassbaker.com/gluten-free-breakfast-cookies/
