Healthy Oatmeal Breakfast Cookies
Prep time
Cook time
Total time
Author: Alisa Fleming
Serves: 24 muffin cup cookies or about 3 to 4 dozen snack cookies
Ingredients
- 2½ cups rolled oats, divided (certified gluten-free, if needed)
- ⅔ cup coconut sugar (can sub brown sugar)
- 2 tablespoons flax seeds
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup grapeseed, rice bran, canola or melted coconut oil*
- ¼ cup So Delicious Dairy Free Plain Coconut Milk Yogurt
- 2 tablespoons maple syrup
- 1½ teaspoons vanilla extract
- ⅔ cup dried cranberries
- ⅔ chopped pecans or ½ cup pumpkin seeds (see post above for other add-in options)
Instructions
- 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.
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!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/healthy-oatmeal-breakfast-cookies