5tablespoons(70g)virgin coconut oilmelted and cooled
½cup(122g)smooth applesauceat room temperature
2eggs(100g (weighed out of shell))at room temp beaten
3ounceschocolate chips or raisins
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
In a large bowl, place the oats, oat flour, baking soda and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the oil, honey, applesauce, and eggs, and mix to combine well.
The dough will be very soft. Add the chips or raisins, and mix until evenly distributed throughout the dough.
Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop.
With wet fingers or the underside of the ice cream scoop bowl, pat down each piece of dough to spread into a disk.
Chill the shaped dough for about 10 minutes until firm. This keeps the cookies from spreading too much during baking.
Place the baking sheet in the center of the preheated oven and bake until lightly golden brown around the edges and set in the center (about 16 minutes).
Allow the cookies to cool for at least 10 minutes on the baking sheet, or until they're firm.
Transfer them to a wire rack to cool completely.
Serve immediately, or place them back on a baking sheet and freeze completely. Place in a sealed freezer-safe container until ready to serve.
Defrost the cookies one at a time at room temperature or in a low-power microwave before enjoying.
Originally published in 2014; video new in 2017; photos and text new in 2021.
Oatmeal Breakfast Cookies: The Best On-the-Go Healthy Breakfast! from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/easy-gluten-free-oatmeal-breakfast-cookies/