What's in the fridge?

With Oats

Without Oats

I’m always on the lookout for great gluten-free breakfasts for the families I cook for. I usually make muffins so I decided to change it up this week with breakfast cookies. These cookies came out amazing. It wouldn’t please every picky kid but adults love them. 

I forgot to add the oats the first time I made them and they were just as delicious and less grainy (both pictures above). 

I’d say I prefer without oats because the cookie holds together better. Add oats or not it’s up to you. Both are still as tasty. FIBER Packed!

Also, this recipe is very forgiving. You can make it with a flax egg to make it vegan or use a regular egg. 

You can also switch up the seeds or nuts to what you have on hand. For example, I don’t always have sunflower seeds so I use more sliced almonds instead. 

Lastly, if you have it, you can add ¼ cup shredded coconut. It’s a nice addition but not necessary. 

Why You’ll Love this Recipe: 

• It’s the best snack or breakfast for a busy morning
• They’re a crowd pleaser for your gluten-free and egg-free friends
• They are freezer friendly

Gluten-free Healthy Breakfast Cookies 

Ingredients (makes 12-15 cookies)

Dry ingredients:

• 1 1/4 cup gluten-free rolled oats (optional)
• 1/4 cup almond flour (or any other gluten-free flour)
• 1/2 cup raw sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• 1/4 cup sesame or flax seeds
• 3 tbsp. chia seeds
• 1/4 cup dried cranberries or cherries
• 1/4 cup dark chocolate chips
• 1 tsp cinnamon
• 1/4 tsp salt

Wet:

• 1/2 cup maple syrup
• 1/3 cup almond butter
• 1/2 tsp vanilla extract
• 1 egg (*or flax egg)

*Flax egg: Mix 1 Tbsp. ground flax and 3 Tbsps. water in a small bowl and let sit 5 minutes to thicken before using. 

Instructions

1. Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
2. Mix all the dry ingredients together in a bowl.
3. Mix all the wet ingredients together in a separate bowl.
4. Pour the dry ingredients into the wet and mix together until well combined
5. Use a cookie scoop to scoop evenly sized cookies onto the baking sheet. Wet your hands and Press down with your hands (these cookies won’t spread)
6. Bake for 12 to 14 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

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To your happy and healthy life, 

 

Joanna

 

 

 

 

 

 

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