These breakfast cookies are a delicious on-the-go breakfast. This is my rendition of the breakfast cookie. The original gluten free recipe can be found at the link below.
Prep time: 5 minutes ; Cook time: >16 minutes
Yield: 10 to 12 cookies
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Measuring cups
- Wooden spoon
- Ice cream scoop
- Food prep gloves
1 1/4 cups old-fashioned rolled oats
1 1/2 cups oat flour
1/2 tsp baking soda
1/2 tsp salt
¼ cup granulated sugar*
1 Tbs chia seeds (optional)
1/3 cup peanut butter*
¼ cup virgin coconut oil, melted and cooled
¼ cup brown sugar
1/2 cup smooth applesauce, at room temperature
2 eggs (room temp)
1 tsp vanilla
1/3 cup miniature chocolate chips
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, place the oats, oat flour, baking soda, salt, granulated sugar and chia seeds; whisk to combine well. Create a well in the center of the dry ingredients. Set aside.
- In smaller bowl, add the peanut butter, oil, brown sugar, applesauce, eggs, and vanilla; whisk well to combine. Pour wet ingredients into well of dry ingredients. Mix to combine.
- .Add the chocolate chips and mix until evenly distributed throughout the dough. Place the bowl in the refrigerator and chill until firm (about 10 minutes).
- Using an ice cream scoop, scoop dough into 10 or 12 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. With wet fingers or prep gloves, press down on top of each piece of dough to spread into a disk. If the dough gets very soft, chill again until firm. This keeps the cookies from spreading too much during baking.
- Place the baking sheet in the center of the preheated oven and bake until golden brown around edges and set in center about 16 minutes (check cookies at the 12 minute mark. My oven cooks faster so I don’t have to leave them in for 16 mins.). Cool on the baking sheet until firm. Serve immediately or place in plastic baggie(s) and store in the fridge or freezer. Keeps in fridge for about 7 days. Defrost at room temperature before enjoying.
*These can be made as gluten-free by substituting the oats and the oat flour for certified gluten-free products. Also for a healthier version, substitute 5Tbs of honey for sugar, eliminating the brown sugar.
Original gluten free recipe:https://glutenfreeonashoestring.com/easy-gluten-free-oatmeal-breakfast-cookies/