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.
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!).
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.
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.
- 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)
- 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.