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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Healthy Oatmeal Breakfast Cookies

    Healthy Oatmeal Breakfast Cookies

    44
    By Alisa Fleming on August 21, 2013 Alisa's Favorite Dairy-Free Recipes, Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    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 4 reviews
    Healthy Oatmeal Breakfast Cookies
     
    Print
    Prep time
    10 mins
    Cook time
    15 mins
    Total time
    25 mins
     
    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
    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!
    3.5.3208
    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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    44 Comments

    1. Pingback: 25 Vegan Breakfast Recipes for Mom - Go Dairy Free

    2. Pingback: Over 60 Gluten-Free Oatmeal Cookie Recipes! | gfe--gluten free easily

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    5. Karen T on February 27, 2015 10:52 am

      What is the “texture” of these cookies? Soft and chewy or deliciously crispy and satisfying?

      Reply
      • Alisa Fleming on February 27, 2015 11:50 am

        Soft and chewy, but I think they are still delicious and satisifying!

        Reply
        • Marie-Eve on November 2, 2016 1:50 pm

          Hello, is there a way to this receipe without yogourt?

          Reply
          • Alisa Fleming on November 7, 2016 9:15 am

            Yes, I believe I shared some suggestions in the comments here previously. You can use applesauce, pumpkin or banana.

            Reply
        • Lauran Goddard on December 31, 2018 5:55 am

          Good morning,
          Are the calories and macros available for this recipe? I make it all the time and now using a Fitbit would like to add to my food list! Thank you!
          Lauran

          Reply
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    8. chris on June 19, 2014 10:34 am

      These are great! My husband loves these for breakfast with a piece of fruit. I substituted chia gel for the yogurt with great success. they are a bit hard to press into a cookie as they are crumbly but are fine after they are baked. these are better than any granola bar I have ever tried making.

      Reply
      • Alisa Fleming on June 19, 2014 11:48 am

        So glad you enjoyed! Yes, the dough is a little crumbly, but it all comes together 🙂

        Reply
        • Lauran Goddard on March 17, 2019 10:34 am

          Any macro and calorie information available so I can add to my Fitbit? Thank you!

          Reply
          • Alisa Fleming on March 18, 2019 9:29 am

            I’m sorry, I don’t have it handy Lauran, but nutritiondata is a great site for calculating.

            Reply
    9. Luisa on May 12, 2014 10:12 am

      Quick question, Alisa. I made another batch this past weekend, swapping out half of the coconut sugar with the same amount of applesauce and used dried tart cherries instead of cranberries. I also cut back just a little on the yogurt. Everything tastes delicious, but the cookies are very crumbly. Is there any secret if substituting with applesauce to keeping them firmer? I also did another cranberry batch but added sunflower seeds (for half of the pecans) and these are staying together better! All most yummy! Thanks in advance!

      Reply
      • Alisa Fleming on May 13, 2014 3:47 pm

        Hi Luisa,

        Hmm, this is a tough one. Swapping applesauce for the coconut sugar would have an effect – they are different types of ingredients. It would take some testing for me to tell you the exact ratio. Dry sweeteners do tend to work better than fruit purees in cookies. You could try adding some chia seed or ground flax to increase the cohesiveness a little.

        Reply
    10. Luisa on April 28, 2014 3:08 pm

      The photo of these caught my eye and the ingredients made them irresistible. Easy to make and they came out perfectly. Thanks so much for a great recipe and for mentioning the alternatives like applesauce. Delish!

      Reply
      • Alisa Fleming on April 30, 2014 8:54 am

        So glad you enjoyed it Luisa!

        Reply
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    12. Pingback: Healthy oatmeal cookies

    13. Soo on February 7, 2014 11:43 am

      Hi! Thanks so much for this recipe!! I am going to try and make it tomorrow morning with my toddler who is dairy, egg, and nut free. Do you think I could substitute either regular flour or coconut flour for the ground oat flour? I’ve never baked with any alternative flour before.

      Reply
      • Alisa Fleming on February 7, 2014 12:23 pm

        Hi Soo – by regular flour do you mean wheat flour? Yes, that should work well. Coconut flour will not work – the proportions of liquids and flour amounts would have to be changed quite a bit if using coconut flour, which is much drier and has virtually no cohesiveness.

        I use ground oats because it’s easiest and I like the heart taste!

        Reply
        • Soo on February 9, 2014 10:05 am

          I followed your recipe exactly and they turned out perfect. My whole family gobbled them right up. The texture and sweetness is perfect and they went through it so fast I’m making another batch now! Thanks again!!

          Reply
          • Alisa Fleming on February 9, 2014 4:35 pm

            That’s awesome! So glad you like the recipe and thank you for your feedback!

            Reply
    14. Jennifer Bailey on February 7, 2014 7:24 am

      Would honey or agave nectar be more nutritious than brown sugar (I do not have coconut sugar)? How might that affect the muffin cookies? I have ground flax seed and ground oats. Since I really hate using my food processor (it is SO hard to clean!!), what would the measured amount be of each of those when already ground? Sorry to be high maintenance. I would appreciate your help. I love this recipe and think it can finally be my go-to breakfast muffin to replace my Martha White bran muffin packets that I would add all the fruit and stuff into. My family loves them, so if I am going to make them twice a week, I need them easy and nutritious! Thanks!

      Reply
      • Alisa Fleming on February 7, 2014 8:48 am

        Hi Jennifer,

        I make no guarantees since I haven’t tested the cookies with liquid sweetener instead. My recommendation would be to definitely make them into muffin cups if using honey or agave. The dough will be stickier, and the end result probably more cake-y. As for the oats, the amount would be the same – 1 cup oat flour to 1 cup oats. I believe the flaxseed would equate to about 3 tablespoons ground flaxseed – though it would depend on how you measure it.

        Reply
    15. Jen Tron on August 31, 2013 10:48 am

      This time I subbed canned pumpkin for the yogurt and added chocolate chips and pecans. And apple sauce for the oil. YUM! This is by far one of the most adaptable recipes I’ve run across in a while. I can’t get enough! So glad I found this site!

      Reply
      • Alisa Fleming on September 1, 2013 7:40 am

        That sounds wonderful! Thanks for sharing your version Jen and glad you are liking my recipe!

        Reply
    16. Jen Tron on August 26, 2013 5:15 am

      These are FANTASTIC! I subbed out the oil for applesauce and they turned out great. These are perfect for breakfast or a snack. Thanks for a delicious recipe!

      Reply
      • Alisa Fleming on August 26, 2013 7:16 am

        Awesome! Thanks for sharing your adaption Jen!

        Reply
    17. Boris Nunez on August 24, 2013 3:13 pm

      I like this recipe better than the one on the Quaker box! My daughter recently became dairy free and I have been struggling as a baker not using butter. I did not have lemon juice, so we used lemonade instead. Excellent. These will become a family favorite I’m sure!

      Reply
      • Alisa Fleming on August 25, 2013 7:01 am

        Awesome! Glad you liked my recipe Boris!

        Reply
    18. Leslie Austin on August 24, 2013 1:12 pm

      These are fantastic! When measuring I added sunflower seeds with the pecans, and raisins with the cranberries. I over baked a little bit, but they turned out like crunchy granola bars. So much better than any GF bars on the market shelves. Grab and go!

      Reply
      • Alisa Fleming on August 25, 2013 7:02 am

        Ooh, those sound like delicious trail mix-like addition Leslie! Wonderful to hear that you enjoyed my recipe.

        Reply
    19. Anna Popescu on August 22, 2013 6:58 am

      Alisa, I wonder if I could substitute the cream from canned coconut milk for the coconut milk yogurt? I am home-bound most of the time so it is hard for me to get to the health food store on a regular basis, and our local grocery store doesn’t yet carry the coconut milk yogurts.

      Any thoughts on this?

      Thanks for a great site! I so appreciate all the time you take to help out those of us struggling with food allergies and sensitivities.

      Reply
      • Alisa Fleming on August 22, 2013 3:05 pm

        Hmm, I’m not totally sure Anna. I like the concept, but coconut cream is pretty much straight fat, while the yogurt is low fat and has more binding properties. That said, it could work. What I would try instead would be applesauce. I’d say banana, but I don’t love what banana does to the texture of oats when baked. Another option is mashed avocado – mash it good and the green should disappear 🙂

        Reply
        • Anna Popescu on August 22, 2013 5:44 pm

          Thanks so much, Alisa. I never gave a thought to the fat content of the coconut cream because I was thinking more of the consistency, but I think I’d like the applesauce substitution better. I’m going to try making it that way this weekend if I feel up to it.

          Again, thanks!
          ~Anna

          Reply
    20. K Evans on August 21, 2013 12:41 pm

      Any chance you could put the nutritional information on your recipes? For those who are eating a variety of ways, it is handy to have the information.

      Reply
      • Alisa Fleming on August 21, 2013 1:04 pm

        I wish time permitted, but we have over 1200 recipes on the website! You can calculate nutrition information as you need using a website like this one: http://nutritiondata.self.com/

        Reply
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