Healthy Oatmeal Breakfast Cookies
Though our entire household, even the resident teenager, is trying to keep their sugar-consumption low, we are a morning sweet-loving bunch. To keep things reasonable, I came up with this delicious recipe for vegan and gluten-free oatmeal breakfast cookies. Each bite is packed with rolled oat goodness, plus some other nutritious goodies, including flaxseeds, dairy-free yogurt
, and cinnamon.
But more importantly, we loved them! Tony devoured 3 big cookies as soon as they popped out of the oven. They are fantastic for grabbing on the go, popping into lunch boxes, or enjoying in the afternoon with a glass of dairy-free almond milk (or coconut for tree nut-free!).
As you might note, my cookies sometimes come in an interesting form, and these oatmeal breakfast cookies are no exception. I did make a batch of “regular” cookies, but we all prefer them in these perfectly portioned muffin shapes! You can use fun liners (they tended to puff a little more when using liners) or simply press them into muffin cups (silicone highly recommended) and pop out once slightly cooled.
For Kylie, I made these oatmeal breakfast cookies egg-free, in addition to dairy-free (yes, they are vegan!), by using dairy-free yogurt, and added her favorite dried fruit, cranberries. For Tony, I used certified gluten-free oats.
Special Diet Notes and Option: Oatmeal Breakfast Cookies
When made as is, these oatmeal breakfast cookies are vegan, vegetarian, egg-free, gluten-free (be sure to use those certified gluten-free oats!), peanut-free, soy-free, and of course, dairy-free / non-dairy. For tree nut-free, simply use the pumpkin seed option or substitute your favorite nut-free add-ins, such as more dried fruit or allergy-friendly chocolate chips.
I created this recipe for my loved ones and for So Delicious Dairy Free. For a Discount: on their dairy-free yogurt to make these scrumptious oatmeal breakfast cookies (and almond or coconut milk for dunking!), print this So Delicious Coupon
Healthy Oatmeal Breakfast Cookies
- Preheat your oven to 350ºF and either grease or line 24 muffin cups (not necessary if using silicone muffin cups) or line a baking sheet with parchment paper or a silicone baking mat.
- Place 1 cup of the oats, sugar (if using coconut sugar), and flax seeds in a spice grinder or food processor and whiz until powdered. Pour the mixture into a mixing bowl.
- Stir in the cinnamon, baking powder, baking soda, and salt, until well combined.
- Add the oil, yogurt, maple, and vanilla, and whisk to combine.
- Fold in the remaining 1-1/2 cups whole oats, cranberries, and pecans. It will be a chunky mixture.
- For (my favorite) muffin cup cookies, press 2 tablespoons of the dough into each cup using damp hands. For little cookies, drop by the tablespoonful onto your baking sheet – they won’t spread much.
- Bake the muffin cup cookies for 15 to 20 minutes. Bake the little cookies for about 12 minutes.
- Let them cool in the cups or on the baking sheet for 10 to 15 minutes (they will firm up and be easier to handle), before removing them to a plate or cooling rack.
Coconut Oil Conundrum: If using coconut oil, be sure that your yogurt is brought to room temperature. Cold ingredients will result in solid bits of coconut oil!
Copyright Fleming Marrs Inc. ~ www.GoDairyFree.org
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Tagged egg-free, food allergy-friendly, lunch box, nut-free, peanut-free, soy-free, vegan, vegetarian