These Gluten-Free Oatmeal Breakfast Cookies are a delightful twist on your traditional morning oatmeal. Combining the wholesome goodness of gluten-free oats with the sweetness of honey and the richness of coconut oil, these cookies offer a nutritious start to your day. They’re perfect for those mornings when you’re short on time but still want a healthy and satisfying breakfast.
Not only are these cookies delicious, but they’re also incredibly versatile. You can add chocolate chips for a sweet treat or raisins for a fruitier flavor. They’re ideal for anyone following a gluten-free diet or for those simply looking for a healthier breakfast option. Enjoy them with a cup of coffee or tea, and savor the perfect balance of taste and nutrition in each bite.
Table of contents
Gluten-Free Oatmeal Cookies Dairy Recipe
Ingredients
- 1 ¼ cups (125 g) of certified gluten-free old-fashioned rolled oats
- 1 ½ cups (180 g) of certified gluten-free oat flour (Tip: You can easily make your own by grinding old-fashioned rolled oats)
- ½ teaspoon of baking soda
- ½ teaspoon of kosher salt
- 5 tablespoons (70 g) of virgin coconut oil, melted and cooled
- 5 tablespoons (105 g) of honey for natural sweetness
- ½ cup (122 g) of smooth applesauce, at room temperature
- 2 large eggs (100 g), at room temperature and beaten
- 3 ounces of chocolate chips or raisins, based on your preference
[adsforwp id=”8803″]
Instructions
- Preparation: Start by preheating your oven to 350°F (177°C). Take a rimmed baking sheet and line it with unbleached parchment paper. This setup will make your baking process smoother and cleaner.
- Mixing Dry Ingredients: In a large mixing bowl, combine the rolled oats, oat flour, baking soda, and kosher salt. Whisk them together thoroughly for an even blend.
- Adding Wet Ingredients: Create a well in the center of your dry mix. Pour in the melted coconut oil, honey, applesauce, and beaten eggs. Stir these together until you have a well-combined mixture.
- Forming the Dough: The dough will be quite soft at this stage. Now’s the time to add your choice of chocolate chips or raisins. Mix them in evenly.
- Shaping the Cookies: Divide your dough into 10 equal portions on your prepared baking sheet, spacing them about 1 1/2 inches apart. A medium ice cream scoop is perfect for this job. Then, with wet fingers or the back of the scoop, gently flatten each dough ball into a disk shape.
- Chilling: Before baking, chill the shaped dough for about 10 minutes. This step is crucial as it prevents the cookies from spreading too much in the oven.
- Baking: Place your baking sheet in the center of the preheated oven. Bake the cookies until they are lightly golden brown around the edges and set in the center, which should take about 16 minutes.
- Cooling: Let the cookies cool on the baking sheet for at least 10 minutes. This cooling time helps them firm up.
- Final Touch: Once cooled, transfer the cookies to a wire rack to cool completely. They are now ready to be served!
- Storing: If you’re not serving them immediately, you can freeze the cookies. Place them back on the baking sheet, freeze them completely, and then store in a sealed freezer-safe container. When you’re ready to enjoy, defrost the cookies at room temperature or gently in a low-power microwave.
[adsforwp id=”8805″]
Gluten-Free Oatmeal Cookies Dairy FAQS
Traditional oatmeal cookies typically contain gluten because they are made with wheat flour, which is a common source of gluten. Additionally, oats themselves can be contaminated with gluten during processing, unless they are specifically labeled as gluten-free. Therefore, unless the oatmeal cookies are specifically made with gluten-free oats and gluten-free flour (or another gluten-free binding agent), they will contain gluten.
Gluten-free cookies often don’t spread as much as their gluten-containing counterparts because gluten is a protein that provides elasticity and structure to baked goods. Without gluten, the dough tends to be more rigid and holds its shape, resulting in less spread. To help gluten-free cookies spread, bakers might need to adjust the recipe by adding more leavening agents, such as baking powder or baking soda, or by flattening the cookies before baking.
Gluten-free cookies are made using gluten-free flour blends, which can be a combination of rice flour, almond flour, coconut flour, tapioca flour, potato starch, and other gluten-free starches and flours. These ingredients replace traditional wheat flour. Xanthan gum or guar gum is often added to gluten-free cookie recipes to mimic the binding and structural properties of gluten. Other typical cookie ingredients like sugar, eggs, butter, and flavorings are naturally gluten-free and are used as usual.
Vegan oatmeal cookies are made without any animal-derived ingredients. This means they do not contain eggs, dairy butter, or dairy milk, which are common in traditional oatmeal cookies. Instead, vegan oatmeal cookies might use plant-based oils or vegan butter as a fat source, and plant-based milk (like almond, soy, or oat milk) as a liquid ingredient. For binding, they might use flaxseed meal, chia seeds, or commercial egg replacers. The oats used should be certified gluten-free if gluten is a concern. Other ingredients like sugar, spices, and add-ins like raisins or vegan chocolate chips are similar to those used in traditional oatmeal cookies.
Gluten-Free Oatmeal Cookies Dairy
These Gluten-Free Oatmeal Breakfast Cookies are a delightful and nutritious way to start your day. Made with wholesome ingredients like gluten-free oats, honey, and coconut oil, they offer a healthy alternative to traditional breakfast options. Perfect for busy mornings, these cookies are not only easy to make but also deliciously satisfying. Whether you’re following a gluten-free diet or just looking for a healthier breakfast choice, these oatmeal cookies are sure to become a morning favorite. Enjoy them on-the-go or with your morning coffee for a sweet, yet wholesome, start to your day.
- Total Time: 26 minutes
- Yield: 10 cookies 1x
Ingredients
- 1 ¼ cups (125 g) of certified gluten-free old-fashioned rolled oats
- 1 ½ cups (180 g) of certified gluten-free oat flour (Tip: You can easily make your own by grinding old-fashioned rolled oats)
- ½ teaspoon of baking soda
- ½ teaspoon of kosher salt
- 5 tablespoons (70 g) of virgin coconut oil, melted and cooled
- 5 tablespoons (105 g) of honey for natural sweetness
- ½ cup (122 g) of smooth applesauce, at room temperature
- 2 large eggs (100 g), at room temperature and beaten
- 3 ounces of chocolate chips or raisins, based on your preference
Instructions
- Preparation: Start by preheating your oven to 350°F (177°C). Take a rimmed baking sheet and line it with unbleached parchment paper. This setup will make your baking process smoother and cleaner.
- Mixing Dry Ingredients: In a large mixing bowl, combine the rolled oats, oat flour, baking soda, and kosher salt. Whisk them together thoroughly for an even blend.
- Adding Wet Ingredients: Create a well in the center of your dry mix. Pour in the melted coconut oil, honey, applesauce, and beaten eggs. Stir these together until you have a well-combined mixture.
- Forming the Dough: The dough will be quite soft at this stage. Now’s the time to add your choice of chocolate chips or raisins. Mix them in evenly.
- Shaping the Cookies: Divide your dough into 10 equal portions on your prepared baking sheet, spacing them about 1 1/2 inches apart. A medium ice cream scoop is perfect for this job. Then, with wet fingers or the back of the scoop, gently flatten each dough ball into a disk shape.
- Chilling: Before baking, chill the shaped dough for about 10 minutes. This step is crucial as it prevents the cookies from spreading too much in the oven.
- Baking: Place your baking sheet in the center of the preheated oven. Bake the cookies until they are lightly golden brown around the edges and set in the center, which should take about 16 minutes.
- Cooling: Let the cookies cool on the baking sheet for at least 10 minutes. This cooling time helps them firm up.
- Final Touch: Once cooled, transfer the cookies to a wire rack to cool completely. They are now ready to be served!
- Storing: If you’re not serving them immediately, you can freeze the cookies. Place them back on the baking sheet, freeze them completely, and then store in a sealed freezer-safe container. When you’re ready to enjoy, defrost the cookies at room temperature or gently in a low-power microwave.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
Nutrition
- Calories: 245 kcal
Keywords: gluten-free cookies, oatmeal cookies, healthy snack recipes, homemade oat flour, baking with coconut oil, natural sweeteners, honey in baking, applesauce recipes, egg-based cookies, chocolate chip cookies, raisin cookies, baking tips, freezer-friendly cookies, microwave defrosting, parchment paper baking, ice cream scoop for cookies, kosher salt in baking, old-fashioned rolled oats, virgin coconut oil benefits, room temperature ingredients in baking
