A GF Breakfast Cookie Recipe that WON’T Fall Apart
I have been committed to creating the perfect breakfast cookie recipe. After much research and experimentation, I am excited to share this delicious recipe with you. This breakfast cookie is the best and won’t crumble or fall apart!
These breakfast cookies are soft, chewy, and packed with loads of nutrients!
It’s a great breakfast or snack that you can take with you. You can easily change what you add to it. Add-ins are recommended but optional according to taste. Below are some suggestions that work well with this recipe.
Breakfast Cookie Add-ins
Dried fruit options: Dried cherries, dried cranberries, raisins, or dried wild blueberries, dates, or dried pineapples
Nuts: Pecans, walnuts, cashews, hazelnuts
Seeds: Sunflower seeds, hemp seeds, pumpkin seeds, chia seeds, sesame seeds
Sweet: Chocolate chips, candied oranges, or candied lemon peels, chocolate covered raisins
Quick and Easy Breakfast Cookies
How to Store Breakfast Cookies
These breakfast cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze them in airtight container or plastic or silicone bag for up to 3 months.
Can I Use Quick Cooking Oats for Breakfast Cookies?
This recipe calls for organic gluten-free rolled oats. I have had excellent results using Bobredmill’s organic GF rolled oats. Quick cooking oats might change the texture, and I have not tested this specific recipe with them.
I hope you enjoy these cookies as much as I do. I would love to see your photos on instagram, Just make sure to tag me @cookingwithrips so I can find it.
Enjoy!
Love and Light!
Rips
Breakfast Cookies
Ingredients
Method
- Preheat oven to 350F.
- In a medium bowl add in dry ingredients, rolled oats, salt, baking soda, baking powder, ground flax seeds and shredded coconut. Stir and set aside.
- Next, in another large bowl, add in gently whisked egg, vanilla extract, peanut butter, and maple syrup. Stir until well combined.
- Now add half of the mixed dry ingredients and stir. Then, add the remainder of the dry ingredients and stir once more. You should have a batter that resembles cookie batter texture. Next, add the add ins, sunflower seeds, pumpkin seeds, dried cranberries. Mix with a spoon or spatula until everything is well combined.
- Using a 2 tablespoon cookie scoop, scoop cookie batter onto a sheet pan 1 inch apart and back for 15-18 minutes, or until the edges are golden brown.
- Once baked, allow the cookies to cool on the sheet pan for 10 minutes before trying to move them. Once completely cooled, place them in an airtight container at room temperature for up to 5 days. Enjoy!
Other Recipes to try
*Disclosure- This post contains affiliate links
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