Easy naturally gluten free oatmeal breakfast cookies are sweetened only with honey and a bit of applesauce. They’re the perfect make-ahead breakfast for a family on the go!
I’ve been making these easy naturally gluten free oatmeal breakfast cookies for my kids for years now, and they’ve had them for breakfast on school mornings with some fruit. I do love a good make-ahead gluten free breakfast! They’re made with a combination of certified gluten free oats and oat flour, so they hold together beautifully even though they’re completely whole grain.
These cookies are chewy and soft, and not too sweet. They freeze beautifully, and if you ever forget to defrost a few overnight, you can even bite right into them right out of the freezer. What? You never forget to defrost?
No white rice flour is necessary at all for these breakfast cookies, but I wouldn’t call them flourless. I reserve the term “flourless” for recipes that truly have absolutely no flour of any kind. If you grind a grain (or even a blanched almond!) into a flour-like consistency, it’s not flourless!
I’m sure you and your family and friends are mature enough that you don’t need chocolate chips in your breakfast cookies to give them a chance. I’m sure these lightly sweet, chewy cookies that taste just like a bowl of oatmeal, but in a neat little cookie package, is enough.
In that case, you can use raisins (although I actually like currants even better than raisins here). But if you’re on the fence about adding chips, remember that these chips are miniature and the recipe only calls for 3 ounces in the whole batch. Miniature chips cover a whole lot of ground in a cookie, so we only need a few.
When I first shared the recipe with you years ago, I shared it directly on Facebook, and Facebook only. Working on the Internet, you try new things! But that was not a very good idea.
Many of you loved the recipe, but it quickly got lost in the shuffle. And of course, you couldn’t pin it to Pinterest or print it from Facebook. The full recipe is printed here, now, on the blog so you can pin it, print it and save it.
Ingredients and Substitutions
Egg-Free: As always, eggs are a tough substitute as they serve so many functions (moisture, structure). I have not tried making these oatmeal breakfast cookies egg-free, but my educated guess is that 2 “chia eggs” (each chia egg is made by mixing 1 tablespoon ground chia flour with 1 tablespoon lukewarm water and allowing it to sit until it gels) might work.
Dairy-Free: They’re already dairy-free! Thank you, coconut oil. Oh, just be sure that your chocolate chips are dairy free if that’s what you need. If you are interested in making them dairy-full, unsalted butter (melted and cooled) works as a perfect substitute for virgin coconut oil, gram for gram.
Applesauce: Truly smooth commercially made applesauce works best in this recipe (I use a no sugar added version from Trader Joe’s), but in the past I’ve had success replacing applesauce with mashed bananas, gram for gram, and vice versa. You could try that here, but no promises! Just be sure to mash very ripe, peeled bananas very well.
Oats: If you’re wondering if oats are a gluten free grain, certified gluten free oats in the U.S. are gluten free indeed! See my Ultimate Guide To Going Gluten Free for a complete discussion on the topic.
You cannot replace them with anything else in this recipe, as it has absolutely no other flour or grain, and is mostly oats. Please, no comments about how oats are evil here on this post, as everyone has already had their say.
Finally, here’s a very short how-to video, for you visual learners. Just push play ▶️ below.
Cheers to simple, healthy breakfast recipes!