Healthy Oatmeal Breakfast Cookies (Gluten-Free & Loaded with Good Stuff)
These gluten-free oatmeal breakfast cookies are soft, chewy, and loaded with oats, seeds, coconut, and chocolate chips — the perfect grab-and-go breakfast that actually keeps you full.
Servings: 12 cookies
Calories: 223kcal
Ingredients
- 1 cup gluten free quick oats blended into flour
- 1 ½ cups gluten-free quick oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅓ cup vanilla protein powder
- 2 eggs
- ¼ cup coconut oil melted
- ⅓ cup honey
- 1 tsp vanilla
- ½ cup dark chocolate chips
- ½ cup shredded unsweetened coconut
- ½ cup pumpkin seed
- ¼ tsp nutmeg optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Start by blending 1 cup quick oats into a fine flour using a high-speed blender.
- In a large bowl, mix together the gluten free oat flour, gluten-free oats, baking powder, cinnamon, and protein powder.
- In a separate bowl combine the eggs, melted coconut oil, honey, and vanilla. Combine dry ingredients with wet ingredients.
- Add in mix-ins of your choice. I used dark chocolate chips, dried cranberries, shredded unsweetened coconut, and pumpkin seeds.
- Using a tablespoon or small cookie scoop, portion into 12 cookie dough balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.
- Bake for 9-12 minutes. Tops should still be gooey, bottoms only barely golden brown. ENJOY!
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 34mg | Sodium: 64mg | Potassium: 179mg | Fiber: 3g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 1mg