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 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.
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.
- 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)
- Place 1½ cups of the oats in your blender, food processor, or coffee grinder and process until powdered, about 30 seconds.
- Put the ground oats, whole oats, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- 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.
- Cover and refrigerate the dough for about 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
More Dairy-Free Breakfast Treats
Healthy Chocolate Chip Muffin Tops
Molasses Protein Balls
Wholesome Apple Cinnamon Rolls
2 Comments
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
Hummingbird cake is a thing in the U.S. too! I’m glad you enjoyed the recipe so much.