Gluten free Dairy free Breakfast Cookies
These gluten-free breakfast cookies are here to save the day and get you out the door quickly with a filling and tasty breakfast. They are gluten-free with only the best ingredients and can be frozen for on-the-go and out-the-door!
Servings: 15
Calories: 185kcal
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 room temperature
- 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
- Preheat oven to 350ºF. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a food processor, pulse 1 cup oats into a fine powder for 45-60 seconds.2 cups gluten-free oats
- 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
- 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.2 large eggs, ¼ cup honey or pure maple syrup, ½ cup applesauce or apple butter, 2 tablespoons coconut oil, ½ teaspoon vanilla extract
- Add wet ingredients to dry ingredients and stir together just until all dry ingredients are fully incorporated.
- Stir in dried fruit.¾ cup dried fruit
- 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 center.
- 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.
Nutrition
Serving: 1 cookie | Calories: 185kcal | Carbohydrates: 32.2g | Protein: 3.6g | Fat: 3.8g | Saturated Fat: 2.8g | Cholesterol: 37.2mg | Sodium: 131.8mg | Fiber: 3g | Sugar: 16.9g
