Soft Baked Gluten Free Breakfast Cookies

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

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.

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.

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.

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

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.

5 from 1 vote

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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.