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Easy Gluten Free Oatmeal Breakfast Cookies

Easy Gluten Free Oatmeal Breakfast Cookies

Easy gluten free oatmeal breakfast cookies. Sweetened only with honey and a bit of applesauce, they’re the perfect make-ahead breakfast for a family on the go!

Easy gluten free oatmeal breakfast cookies. 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 gluten free oatmeal breakfast cookies for my kids for weeks now, and they’ve had them for breakfast on school mornings with some fruit. 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.

I had originally posted this recipe directly on Facebook, and Facebook only, but it quickly got lost in the shuffle. The full recipe is printed here, now, on the blog so you can pin it, print it and save it.

Cheers to simple, healthy breakfast recipes!

P.S. If you’re wondering if oats are a gluten free grain, certified gluten free oats are gluten free indeed! See my Ultimate Guide To Going Gluten Free for a more complete discussion on the topic.

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Prep time: Cook time:


1 1/4 cups (125 g) certified GF old fashioned rolled oats

1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old fashioned rolled oats)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

5 tablespoons (70 g) virgin coconut oil, melted and cooled

5 tablespoons (105 g) honey

1/2 cup (122 g) smooth applesauce, at room temperature

2 eggs (120 g, out of shell) at room temp, beaten

3 ounces miniature chocolate chips or raisins


  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.

  • Mix all ingredients together well in the order listed in the recipe. The dough will be very soft. Refrigerate or freeze it briefly to make it easier to handle.

  • 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. Chill until firm (about 10 minutes). This keeps the cookies from spreading too much during baking.

  • Place in the preheated oven (lower rack) and bake until golden brown around edges and set in center (about 16 minutes). Cool on the baking sheet until firm. Wrap in waxed paper and store in the refrigerator or freezer.


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  • Heather

    I’m happy to be able to pin it. I appreciated seeing it on Facebook, and making it from a Facebook post. But I’m a hoarder, and I like to keep track of successful recipes. Sometimes simplest can be best!

    • Thanks so much for your perspective, Heather! I really appreciate it. As much as the Internet and blogs seem like old news, really so much is uncharted territory. Thanks for your willingness to play along, and let me know what you think!

  • Cheryl Robinson Thomas

    I agree with Heather. Much easier to find if I ‘pin’ it. Thanks so much for posting here.

  • Mary Lanigan Russo

    I’m usually on my iPad, so as soon as I see a recipe I may want to try, I take a screen shot of it. As you say, it is so easy to lose something that gets buried. I never lose anything now!

  • MsGF

    I’m not on Facebook and I don’t care to be. So I appreciate seeing the recipes on this Blog. I print recipes I want to try. So I really appreciate your posting the recipe on this Blog. I’m going to try it. So I printed it.

  • Linda

    I definitely like to see the recipes on the blog where I can either pin it or search for it later. Going back and finding things on Facebook is a pain….But, really, wherever you put recipes we are happy!! This one looks great and will try it this week – we’re in that mid-winter breakfast blahs stage right now…

    • Me too, Linda! Big time blahs. Maybe these cookies will help a little. :)

  • Barbarapho

    I appreciate your posts on your blog, Nicole. While I have “liked” your FB page, I spend quite enough time on Facebook with my own business page. I *always* look at my emails from your daily blog. No matter what!

  • Miranda Carie Cunningham

    worked fine on my facebook. I just highlight, right click, chose print and I get just the recipe. Better than it prints from the blog sometimes. :) Dident you use something else on the blog to format recipes??? I have older prints that are better formatted. the newer ones leave me trying to get them to fit on one page instead of half way on two.

  • carole

    What a pleasant surprise to see you on a Sunday. I’m with the people who wouldn’t use face book and appreciate your recipes here. The recipes used to be a larger print and had a nicer format but I just enlarge the recipes when I’m ready to use them. This looks great for breakfasts when we are busy or camping, no muss, no fuss.

  • Erin Lowery Baerwaldt

    Pinterest happens to be like my cookbooks… It lets me keep track of all the recipes i want to try or loved and keep them organized by category (GF Breakfasts, GF Sweets, etc). That way i can store tons of recipes for later and also make notes if they were yummy! Thanks for making this a blog post… Even if you never intended to. FB can be a pain sometimes to try to find things again!

    • I agree about Facebook, Erin! A blog can have a similar quality, since it’s organized primarily chronologically, but it’s easier to search for what you’re looking for here on the blog. I wasn’t against posting this recipe here at all. I had just wanted to post a full recipe on Facebook for a while to see how it did. Live and learn!

  • Candice

    I am very interested in trying this recipe to see if I can get some oats into my kiddos’ diets. My husband will love them too. I think I use recipes on a blog and Pinterest more.
    And of course, from your cookbooks. Just finished a turkey sandwich on Oatmeal Bread. That stuff rocks!!!
    Will have to get the ingredients for these cookies this week!

    • I think that is probably a common thing, Candice, not to expect to find a recipe on Facebook. :)

  • Lisa

    I don’t use FB so I’m glad you posted it here! Thanks! :-)

  • Sherry L

    These look lovely, and I will be making them soon! I love all of your cookie recipes, but I often appreciate the simplest ones the most! It was nice to open my e-mail on a Sunday and see a new recipe from you, I probably would have missed this on FB. Don’t worry, I won’t expect a new recipe every Sunday;) Thank you for all that you give to the gluten-free community!

  • Cher

    I miss many things on facebook, I do not like pinterest. I like the emails. I get to see everything I want. Thank you. I used to make a oat meal cookie like this but with added peanut butter and no eggs. I ate them without cooking them.

  • Deb

    Thanks for the recipe, rather get your emails

  • Tabitha’s Gluten Free Dishes

    I just love the idea of eating cookies at breakfast.yum!

  • These look awesome! I’m always in the market for great breakfast ideas. Especially cookies, ha.

    I’m also grateful this is not only on Facebook since I’m not on FB! :)

  • Lynn A. Decker

    While I have a facebook account, I am SO glad you posted this here, as I hardly use my FB account regularly enough to catch something this yummy, and I’d hate to think that I missed it! :)

  • Kerry

    Thanks for posting here…I (hold your breath) don’t use FB at all. Never have.

  • Chris

    I don’t touch fb either so I would have completely missed this…..and I WILL make these so I’m really happy you posted them here!

  • Tammy

    I saw this on FB on Saturday, but am so glad you posted here. We made them yesterday, and I have one very happy 13-year-old. He LOVES these!

  • Kira

    I rarely do much with FB and would’ve missed these too. I actually didn’t even know you had a monthly Q&A and I’ve been following your blog only for months! Might be tempted to use it now.

  • Peggy

    No GF cookie recipe should ever be kept just on Facebook. Never. Not ever.

  • Gluten free mum in Norway

    I made these yesterday. I only had enough oats for the whole once, so I substetuted the ground oats with brown rice flour. Also, my four year old is on a low fodmap diet due to IBS, so I used ripe banana instead of applesauce, and reduced the hony to 30 g by using 50 g raw cane sugar and 20 g maple sirup. I made half the cookies with dark chokolate and the other half with rasins. Also, I made them smaller, and got about 30 cookies. And my god, they are so good! I just had two for brakefast, with a cup of coffee :D I like that they are so healthy and use fruit for some of the sweetnes. Also, the sugar/ maple sirup/ honey gave them a complex kind of sweetnes, very different from the kind you get in store bought-cookies, and so much better. The kids will be so happy to find these in their lunchboxes!
    Thank you, and thanks for posting it on your blogg, I would have missed it if it was just on facebook

  • Kristy

    Yup, missed it on FB but thank the good gluten free gods that you posted it here! Made these little fellas yesterday and just ate some for breakkie. Fantastic! I too ground up my own oats and made my own apple sauce. GREAT!!!!

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  • J

    Can I substitute canola oil for the coconut? My son is allergic to coconut.

  • Mel

    I am considering substituting the oat flour with a mixture of almond flour and ground flaxseed for a variety of nutrients. What are your thoughts and advice regarding this? I used to experiment a lot (adding nutrient-dense ingredients) before going gluten-free, but now that I’m working with more expensive ingredients, I hesitate to play around with the recipe and potentially botch the batch.

    • I haven’t tested the recipe like that, as you might imagine, Mel. I’m afraid you’ll just have to experiment!

  • Jan Aitken

    Are oats gluten free I didn’t think they were I’m confused

  • You and your breakfast cookies, it’s just one of many reasons why I adore you! Thanks for another winner :)

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