Gluten Free Breakfast Oatmeal Cookies-these grab and go cookies are so yummy your kiddos won’t know they are actually good for them! Loaded with healthy ingredients like oats, macadamia nuts, chia seeds, cherries and raisins. Breakfast never tasted so good!
Every day I make breakfast for my kiddos. Let me tell you that I am always coming up with new recipes because they get bored pretty fast with the same thing.
Having two foodie parents has creating 2 foodie kids! I don’t blame them! We love REALLY GOOD food!
After asking them, do you want oatmeal? NO
Do you want eggs? NO
Well, they really wanted Buckwheat Cereal for breakfast but my local grocery store is completely out so that was out of the question.
Hmm…I wondered what would be a decent amount of protein and carbs for my kids breakfast?
Well, I am amazed at how the universe responds when I ask! Because lo and behold, I open up my email and I get a fabulous article by blogger Jessica Gavin with a detailed blog post on Vegan Protein sources. After reading her article, I discovered that several grains have a decent amount of protein in them, including rolled oats.
A lightbulb went off! I decided I would come up with some Gluten Free Oatmeal Breakfast Cookies that included really healthy ingredients that I know my kids would not normally eat. I mean, my kids don’t really like eating macadamia nuts or chia seeds! But I was pretty confident I could slip them into these cookies unnoticed! Hah!
Yup, these gluten free oatmeal breakfast cookies can be considered “superfood”breakfast cookies because they have ingredients that boost their nutritional value. They have macadamia nuts, chia seeds, cherries, raisins and oats.
These are sweetened with brown sugar but you can sub coconut sugar which I will try next time.
They are super easy and fast to make. With a 10 minute baking time, these are ready before you know it!
I made these for breakfast and my daughter came into the kitchen and asked, “What is that wonderful smell?”
I proudly stated, “Breakfast!”
“Oooooh”, she said as she smiled!
Let me tell you that I did give a few away to a friend, but the rest was happily eaten by my family way before dinner was ready! Yes, they are that good!
These are such a hit with my family that my daughter asked when am I making them again.
I think I will try making some with peanut butter and blueberries next time! The variations are endless!
These cookies are a bit on the crispier side so if you like them softer, take them out of the oven at 8 minutes instead of 10.
Dip these yummy gluten free oatmeal breakfast cookies into your favorite milk for the ultimate breakfast! My favorite way to eat these is with homemade almond milk.
Be sure to share in the comments below about your “magical cookie moment after making these!”
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Gluten Free Oatmeal Breakfast Cookies
- Total Time: 25 minutes
- Yield: 2 dozen 1x
Description
Gluten Free Breakfast Oatmeal Cookies-these grab and go cookies are so yummy your kiddos won’t know they are actually good for them! Loaded with healthy ingredients like oats, macadamia nuts, chia seeds, cherries and raisins. Breakfast never tasted so good!
Ingredients
- 1/4 cup coconut oil
- 1/3 cup brown sugar
- 1 cup Bob’s Red Mill 1 to 1 gluten free flour
- 1 Tablespoon chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 4 Tablespoons almond milk or dairy free milk
- 1/2 cup raisins
- 1/2 cup dried cherries
- 1/2 cup chopped macadamia nuts
- 2 cups gluten free rolled oats
Instructions
- Preheat your oven to 375. Line a large baking sheet with parchment paper.
- Mix together coconut oil and brown sugar. Add remaining ingredients except the oats and mix well. Add oats next and mix. Batter should be sticky. If it is too dry, drizzle in almond milk until it is slightly sticky.
- Using a small cookie scoop, scoop out dough and place onto cookie sheet. Keep cookies 2 inches apart. Gently press down. Repeat with remaining dough to make 24 cookies.
- Bake for 375 degrees for 10 minutes. Allow to cool before serving.
- Prep Time: 15 mins
- Cook Time: 10 mins
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Looks like a really good recipe but coconut oil is bad for your heart. It raises good and bad cholesterol. Is there an oil that can be used in this recipe?
Hi Kate, you can use any mild oil you prefer. Warmly, Ester
I love these cookies! And I’m addicted! Due to allergies and choice I’ve made them subbing Stevia for sugar and the flax egg substitute. I had to add more milk and bake them longer but they’re Sooooo yummy!!!
★★★★★
I am so glad to hear you liked them! 🙂 Yay! I am so glad to hear that the substitutions worked out great! Thanks for keeping us posted! Warmly, Ester