Gluten Free Breakfast Cookies (with Vegan Option!)
I’m a huge fan of make-ahead breakfasts.
We don’t do cereal around here on a regular basis, so quick breakfasts can be harder to come by.
These gluten free breakfast cookies take some time to prep beforehand, but, oh my, they make at least two mornings with a family of 5 so smooth.
Everyone gets excited when it’s breakfast cookie day!
Because who doesn’t like cookies?
And when you get to eat them for breakfast?
AND when they’re protein packed and actually healthy for you?!
Fo’get about it.
I. Love. Them.
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Here’s the low down on this gluten free breakfast
The most time consuming part is of these gluten free breakfast cookies is soaking the oats.
Why soak the oats, you ask?
Oats are extremely nutritional, as we all know, but they can actually be hard for our bodies to digest. Oats contain phytic acid, which can inhibit our body’s absorption of minerals from the oats, like zinc and iron (which are two BIG ones you especially want if you’re a pregnant or breastfeeding mama!). Soaking the oats breaks the phytic acid (and starches) down, so it is actually an important step that I don’t skip anymore.
That whole once you know better, do better thing.
Side note, there’s research that shows diets high in phytic acid can also cause deterioration of your teeth. No thanks. I like my teeth healthy and in my face where I can use them.
Oats should soak for 8-24 hours before using. To make this really easy, I put my oats in my kitchen mixer in the morning and make the gluten free breakfast cookies at night for the next day. So easy. It really is.
- 2 cups old fashioned oats
- 2 cups filtered water
- 1 tsp apple cider vinegar
- ½ cup coconut sugar
- ½ cup coconut oil, softened
- ¾ cup ground flaxseed
- ¼ cup filtered water
- 1 egg (can omit if vegan!)
- ¾ cup almond flour
- 1 ½ cups gluten free flour
- 1 scoop protein powder (optional)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ¾ cup chocolate chips
- Optional: ½ cup raisins and/or chopped nuts
- Place the oats, 2 cups water, and vinegar in a large mixing bowl (I use my KitchenAid mixer). Stir and let soak for 8-24 hours
- When ready to make cookies, preheat oven to 375 Fahrenheit
- Add the coconut sugar and coconut oil to the oats and cream together
- Add in the flax seed, additional water, and egg, if using (we add for extra protein). Mix well and let sit for a minute to allow the flaxseed and water to thicken
- Mix in gluten free flour, almond flour, protein powder (if using), cinnamon, and vanilla. Stir until well combined.
- Next, dump in your chocolate chips and any other desired add-ins and mix until just combined
- On a silicone mat or parchment paper lined cookie sheet, divide dough into 12 large cookies
- Wet hands or use back of spatula to press them down to about 1 ½ inch thickness and shape is desired
- Bake in oven for 24-28 minutes, until the edges look golden brown
What is your favorite quick and easy breakfast? Are cookies for breakfast your dream, or do you prefer savory foods for breakfast?