These oatmeal breakfast cookies are the best healthy grab-and-go breakfast to kick start your day with energy.
Made with healthy whole-grain oats, coconut, and a trio of super seeds, you will simply fall in love with them!
How To Make Oatmeal Breakfast Cookies
These breakfast cookies don’t contain refined sugar and can be made gluten-free using brown rice flour. If you tolerate gluten, whole-wheat flour is a high fiber and low-cost option.
- Old-Fashioned Oats – old-fashioned oats are not the same as steel-cut oats. Choose certified gluten-free if you are allergic to gluten.
- Quick-Cooking Oats – quick oats are different from old-fashion oats and it’s the combination of both that gives the perfect texture.
- Desiccated Coconut – coconut adds a delicious taste to the cookies.
- Brown Rice Flour – or sunflower seed flour, almond flour, or gluten-free flour. Avoid coconut flour as it’s too moisture absorbent.
- Dried Cranberries – or any other dried fruits you like such as raisins or apricots.
- Seeds – I like a blend of pumpkin seeds and sunflower seeds, but you can use any of your favorite seeds.
- Flaxseed Meal
- Eggs – or 2 flaxseed eggs if you are vegan.
- Brown Rice Syrup – or any liquid sweetener such as coconut nectar, maple syrup, or sugar-free maple syrup.
- Coconut Oil – or melted butter.
- Vanilla Extract – for the best breakfast taste.
Start by combining the dry oatmeal breakfast cookies in a large mixing bowl.
Make sure there’s no lump of flour or oats before pouring the wet ingredients.
Stir the oatmeal cookie batter with a silicone spatula until it starts becoming thick and sticky.
Adjust the texture with a bit of water if it’s too dry.
Pour some vegetable oil on your hands before forming the cookies so the batter doesn’t stick.
Baking The Cookies
Form 8 oatmeal breakfast cookie dough balls and place them evenly on a baking sheet lined with lightly oiled parchment paper.
Flatten the cookies to your favorite thickness, and make sure they don’t touch each other.
Bake the cookies for 15 to 20 minutes in an oven preheated to 350°F (180°C).
Let them cool down for at least 10 minutes before enjoying them.
You can do the following substitutions to the recipe:
- Egg-Free: replace the eggs with the equivalent flaxseed egg.
- Brown Rice Syrup: swap the brown rice syrup for either maple syrup, coconut nectar, or sugar-free maple syrup.
- Seeds: swap the seeds for any seed or small nut you prefer.
- Coconut Oil: you can replace the coconut oil with melted butter.
- Brown Rice Flour: replace it with a gluten-free blend or sunflower seed flour.
These Oatmeal Breakfast Cookies can be stored for up to two weeks in an airtight cookie jar.
I don’t recommend freezing them, but it’s possible to freeze the dough after the cookies have been shaped.
Oatmeal Breakfast Cookie – Cranberries And Coconut Cookies
Posted In:CoconutEggOatsBakingDairy-FreeVegan OptionVegetarianBreakfastSnackEasyUnder 30 Minutes
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