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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Dairy-Free Breakfast Cookies that are Simply Delicious

    Dairy-Free Breakfast Cookies that are Simply Delicious

    2
    By Alisa Fleming on August 25, 2022 Alisa's Favorite Dairy-Free Recipes, Breakfast, Dairy Free Desserts, Dairy-Free Recipes, Dairy-Free Snack Recipes

    I call these dairy-free breakfast cookies because they are wholesome and gently sweet. They’re like a muffin meets an oatmeal cookie experience, but with less sugar for sensitive morning taste buds. We’ve also enjoyed these little treats in the afternoon with tea, and even before a hike. They’re a tasty little pick-me-up that won’t let you down.

    Dairy-Free Breakfast Cookies Recipe - also an energizing afternoon snack. Make big or small. Naturally gluten-free, soy-free, lower sugar, and optionally nut-free.

    Dairy-Free Breakfast Cookies made with Everyday Ingredients

    Did I mention these dairy-free breakfast cookies are also naturally gluten-free? Don’t worry, you won’t need any special ingredients – just head to your pantry! But before you get started, I have some ingredients notes, options, and answers to common FAQs.

    What’s the Texture of these Dairy-Free Breakfast Cookies?

    They’re soft, slightly moist, tender, and have some chew from the oats. Try not to overbake these cookies, as they tend to dry out rather than become crunchy.

    Can I Use Quick Oats Instead of Rolled Oats?

    Definitely. The quick oats will thicken the dough more, but will also be less chewy once baked. Quick oats are great if you want the texture to be less rustic.

    Can I Use Oat Flour Instead of Grinding the Oats?

    Yes, if you have pre-ground oat flour on hand, you can definitely use that instead. Use the same amount – 1 1/2 cups oat flour in place of the ground oats.

    Do these Dairy-Free Breakfast Cookies Freeze Well?

    Yes! You can store them in an airtight plastic bag in the freezer for up to 3 months. I actually recommend freezing these cookies rather than refrigerating them if you need them to keep for longer than a few days. The dough keeps fine in the refrigerator for a few days, but once baked, the cookie texture quickly goes downhill in the refrigerator. From frozen, just let the cookies defrost at room temperature for 15 minutes or so before eating.

    That Looks Like a Tiny Amount of Dough. Is it Enough?

    These cookies do puff up and spread as they bake. Though the dough looks like a tiny little lump, it turns into a cookie that’s roughly 2 inches in diameter. Just a little on the smallish side of a normal size cookie. If you use 2 level tablespoons, you’ll get a somewhat large 4-inch cookie – roughly the width of a large muffin top. See the image below, which shows the two cookie sizes on a salad plate.

    Dairy-Free Breakfast Cookies Recipe - also an energizing afternoon snack. Make big or small. Naturally gluten-free, soy-free, lower sugar, and optionally nut-free.

    Special Diet Notes: Breakfast Cookies

    By ingredients, this recipe is dairy-fee / non-dairy, gluten-free, peanut-free, soy-free, and vegetarian.

    For nut-free, dairy-free breakfast cookies, substitute pumpkin seeds or sunflower seeds for the nuts.

    For egg-free and vegan breakfast cookies, see my vegan version of this recipe.

    4.0 from 1 reviews
    Dairy-Free Oatmeal Breakfast Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    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: Alisa Fleming
    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
    3.5.3229

    More Dairy-Free Breakfast Treats

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    Healthy Chocolate Chip Muffin Tops Recipe - naturally dairy-free, gluten-free, egg-free, nut-free, soy-free, plant-based, and vegan with wheat flour option

    Molasses Protein Balls

    Dairy-Free Molasses Protein Balls Review - Naturally Naturally High in Calcium! Great breakfast or snack on the go. Also gluten-free, soy-free, and nut-free optional.

    Wholesome Apple Cinnamon Rolls

    Healthy Apple Cinnamon Rolls - wholesome, naturally sweetened, dairy-free and vegan

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Allie on November 5, 2022 6:23 pm

      i don’t know how common hummingbird cake is outside of new zealand, but it’s one of my all time favourites and these biscuits have the exact same texture and taste! truly divine, i made mine with walnuts and dates – next time i might sub out the maple syrup for golden syrup (i think it’s called light molasses in the usa?) to give a more anzac biscuit-like flavour

      Reply
      • Alisa Fleming on November 6, 2022 2:13 pm

        Hummingbird cake is a thing in the U.S. too! I’m glad you enjoyed the recipe so much.

        Reply

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