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.
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.