Healthy Oatmeal Breakfast Cookies

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Though our entire household is trying to keep 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.

Healthy Oatmeal Breakfast Cookies - dairy-free, gluten-free, vegan and made in a muffin tin!

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, tossing into lunch boxes, or enjoying in the afternoon with a glass of dairy-free almond milk (or coconut for tree nut-free!).

Healthy Oatmeal Breakfast Cookies - dairy-free, gluten-free, vegan and made in a muffin tin!

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 my niece, 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.

Healthy Oatmeal Breakfast Cookies - dairy-free, gluten-free, vegan and made in a muffin tin!I created this recipe for my loved ones and for this post’s sponsor, So Delicious Dairy Free.

Special Diet Notes and Option: Oatmeal Breakfast Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free (be sure to use those certified gluten-free oats if needed!), peanut-free, soy-free, vegan, plant-based, and vegetarian.

For tree nut-free oatmeal breakfast cookies, simply use the pumpkin seed option. Or you can substitute your favorite nut-free add-ins, such as more dried fruit or allergy-friendly chocolate chips.

5.0 from 3 reviews
Healthy Oatmeal Breakfast Cookies
 
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Author:
Serves: 24 muffin cup cookies or about 3 to 4 dozen snack cookies
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Stir in the cinnamon, baking powder, baking soda, and salt, until well combined.
  4. Add the oil, yogurt, maple, and vanilla, and whisk to combine.
  5. Fold in the remaining 1-1/2 cups whole oats, cranberries, and pecans. It will be a chunky mixture.
  6. 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.
  7. Bake the muffin cup cookies for 15 to 20 minutes. Bake the little cookies for about 12 minutes.
  8. 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.
Notes
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!

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.