Dairy-Free Oatmeal Breakfast Cookies
 
Prep time
Cook time
Total time
 
These soft tender cookies are gently sweet and have wonderful texture from the oats, fruit, and nuts. Please note that the cookies benefit from a little refrigeration, which helps to soften the oats and thicken the dough. The Prep time is hands-on time only.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 48 small or 24 bigger cookies
Ingredients
  • 3 cups rolled oats, divided (use certified gluten-free, if needed)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup packed brown sugar (can sub coconut sugar)
  • 2 eggs (see post above for egg-free)
  • ¼ cup oil
  • 2 tablespoons maple syrup
  • ⅔ cup dried blueberries, dried cranberries, or raisins
  • ⅓ cup chopped pecans or walnuts (see post above for nut-free)
Instructions
  1. Place 1½ cups of the oats in your blender, food processor, or coffee grinder and process until powdered, about 30 seconds.
  2. Put the ground oats, whole oats, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
  3. In a mixing bowl, whisk or beat together the brown sugar, egg, oil, and maple syrup until smooth. Add the oat mixture and stir or beat until combined. Stir in the dried fruit and nuts.
  4. Cover and refrigerate the dough for about 30 minutes.
  5. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  6. Scoop the dough by the level tablespoon for small cookies or two level tablespoons for bigger cookies onto your prepared baking sheet. The dough is chunky, wet, and sticky. Dampen your hands to shape the dough. It will spread like normal cookies.
  7. Bake the small cookies for about 12 minutes or the bigger cookies for about 15 minutes, or until golden on top and lightly browned on the edge.
  8. Let the cookies cool for 10 minutes on the baking sheet, or simply slide the parchment paper with the cookies off onto the counter. They will be fragile while warm, but set up as they cool.
Nutrition Information
Serving size: 1 small cookie (1/2 bigger cookie) Calories: 53 Fat: 2.8g Saturated fat: .4g Carbohydrates: 6.3g Sugar: 2.6g Sodium: 21mg Fiber: .7g Protein: 1.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-breakfast-cookies