• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Recipe for Perfection

Easy Recipes That Work

  • Home
  • The Cookbooks
  • Subscribe
  • Most Popular
  • Recipes
    • Beverages
    • Bread
    • Breakfast
    • Desserts
    • Main Courses
    • Salad
    • Sauces
    • Side Dishes
    • Snacks
    • Soup
  • Tasty Tips
    • Food Hacks
    • Products I Like
    • Gift Guides
  • About
    • Work With Me
    • As Seen On
    • Privacy
    • Disclosure
Home » Gluten Free » Soft Baked Gluten Free Breakfast Cookies

Soft Baked Gluten Free Breakfast Cookies

January 13, 2018 By Katie Moseman 5 Comments

Pin908
Share28
Reddit
Tweet3
Yum25
Email
964 Shares
Print Recipe Jump to Recipe

This gluten free breakfast cookies recipe is sponsored by Bob’s Red Mill.  All opinions are my own.

Tall stack of gluten free breakfast cookies

Soft Baked Gluten Free Breakfast Cookies

There are three reasons why you should have cookies for breakfast.

  1. Cookies are delicious.
  2. Cookies are delicious.
  3. Cookies are really delicious.

Oh, sure, healthy is good, too.  And these breakfast cookies are healthy, not to mention gluten free for all my gluten free friends out there.

You might be surprised by the ingredients.  Of course there are oats, in traditional breakfast fashion.  These oats are extra thick for chewiness, but you could also use old fashioned oats.  For this gluten free breakfast cookie recipe, I’ll be using some of my favorite products from Bob’s Red Mill.  I stocked up for the new year so that I’d have everything I need for every breakfast occasion.

Bag of Bob's Red Mill Extra Thick Rolled Oats

What you might not have guessed is that I also use oat flour.  Oat flour is fantastic for oatmeal cookies.  It adds even more nutrition while also blending seamlessly into the overall “oaty” flavor.

Bag of Bob's Red Mill Gluten Free Whole Grain Oat Flour

On top of oats and oat flour, there’s another nutritional powerhouse in the form of golden flaxseed meal.  Golden flaxseed meal adds fiber and important nutrients, and its mild, nutty flavor goes right along with the oats and oat flour.

Bag of Bob's Red Mill organic golden flaxseed meal with breakfast cookies

Since we’re making these breakfast cookies gluten free, make sure that your ingredients are all gluten free as well.  That’s one of the reasons I shop Bob’s Red Mill.  They have a wonderful selection of gluten free products for all kinds of uses.

I add in dried cranberries and walnuts, but you can truly go wild with your mix-ins.  Over the years, I’ve made dozens of permutations of these gluten free breakfast cookies.  Here’s a list of some of the mix-ins that I’ve used and enjoyed.

  • Raisins
  • Pecans
  • Slivered almonds
  • Golden raisins
  • Dried cherries
  • Dried blueberries
  • Chocolate chips
  • Sweetened dried coconut

Closeup of a stack of soft baked gluten free breakfast cookies

If you have one cookie each morning, this batch will last a week and a half.  Enjoy them on the go, or dunk them in your morning coffee for a quiet breakfast at home.  I hope you enjoy them as much as I do.  Drop a line in the comments if you have another idea for mix-ins, and be sure to check out the rest of my gluten free recipes, like Better Than Movie Theater Popcorn, Gluten Free Apple Crisp, or Cowboy Cookies.

Tall stack of gluten free breakfast cookies
5 from 1 vote
Print

Soft Baked Gluten Free Breakfast Cookies

You can’t miss with these soft baked gluten free breakfast cookies, because a cookie breakfast is always the best breakfast. Chewy, soft, and filled with good stuff like extra thick rolled oats, walnuts, dried cranberries, and golden flaxseed meal.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 large cookies
Calories 223 kcal
Author Katie Moseman

Ingredients

  • 6 tablespoons salted butter
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar lightly packed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup oat flour gluten free
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup golden flaxseed meal gluten free
  • 1 1/2 cups extra thick rolled oats gluten free (or substitute gluten free old-fashioned oats)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat the oven to 350 F. Line two baking sheets with parchment (or use non-stick baking sheets).

  2. Combine the butter and both sugars in a large mixing bowl. Beat with a spoon until combined.

  3. Add the egg and the vanilla. Beat again until combined.

  4. Add the flour, baking soda, and cinnamon. Beat until combined.

  5. Add the oats, flaxseed meal, cranberries, and walnuts. Stir until well combined.

  6. Form golf ball sized domes of cookie dough and place on the baking sheets (about 6 to each sheet).  Press down slightly to flatten each dome.

  7. Bake for about 12 to 15 minutes. Let cool for 10 minutes, then remove to a rack to finish cooling. When completely cool, store airtight.

Recipe Notes

I used extra thick rolled oats, which are thicker than traditional rolled oats and have a heartier texture, but you can use regular gluten free rolled oats just as well.

Nutrition Facts
Soft Baked Gluten Free Breakfast Cookies
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 28mg9%
Sodium 105mg5%
Potassium 124mg4%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 12g13%
Protein 4g8%
Vitamin A 195IU4%
Calcium 30mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Don’t have time to bake cookies?  Stock up on these gluten free oatmeal cups!  I love the Organic Cranberry Orange Oatmeal Cup and the Organic Fruit and Seed Oatmeal Cup.

 

 

Soft Baked Gluten Free Breakfast Cookies
Pin908
Share28
Reddit
Tweet3
Yum25
Email
964 Shares
Vegetable Cookbook

Filed Under: Cookies, Desserts, Gluten Free, Recipes

Previous Post: « No Mayo Tuna Salad
Next Post: Moroccan Rice for One »

Reader Interactions

Subscribe

Comments

  1. Adrienne

    January 13, 2018 at 12:28 pm

    5 stars
    This is just what I need for the new year. Thanks!

    Reply
  2. cakespy

    February 4, 2018 at 7:58 am

    These look awesome!! I love cookies for breakfast, so it’s probably best to stick to types like this that might offer some nutritional benefits! lol. <3

    Reply
    • Katie Moseman

      February 4, 2018 at 7:47 pm

      Cookies for breakfast for the win! I’m glad you stopped by- that reminds me that I’ve been meaning to go pick up a copy of your unicorn book. 🙂

      Reply
  3. Peggy

    June 10, 2018 at 7:50 pm

    Just made these and they are delish! I used unsweetened coconut and mini chocolate chips. Will definitely make them again (and again)……..

    Reply
    • Katie Moseman

      June 10, 2018 at 9:09 pm

      Awesome! So glad you liked them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Covers of I Hate Vegetables Cookbook in paperback and ebook format
Cookbook covers for Fixin to Eat in paperback and ebook format

Subscribe

Categories

Footer

Search Recipe for Perfection

Copyright 2014 - 2017