Gluten-Free Breakfast Cookies

Cookies? For breakfast? Here's an oatmeal recipe you'll love.

Even before I was diagnosed with multiple food allergies and had to give up my Huevos Diablo and Blue Corn Chip Frittata I used to eat blonde brownies for breakfast. And sometimes, a cookie. Or two. I admit it. And yes, I'm one of those sly individuals who adds semi-sweet chocolate chips to pancakes and says, Dark chocolate is full of antioxidants, right? (insert wide-eyed innocent look).

So those who know me well will not be surprised I've been tinkering with my tasty Breakfast Brownie recipe and transforming it into (don't ask don't tell) some fabulous c-o-o-k-i-e-s. And, Yep. With chocolate chips.

It just wouldn't be breakfast around here without chocolate.

Gluten-Free Breakfast Cookies Recipe with Oats

Steel cut oats are highly nutritious and full of fiber. Softening them a bit before blending the cookie dough helps the final texture of the cookie. I eat mine slightly chilled- and sometimes I dip them into my green tea latte made with vanilla rice milk. Or... I zap in the microwave briefly- maybe 20 seconds- until they get soft and the chocolate gets melty. How yum is that?

Note: Concerned about oats? Read Shelly Case on oats here at Allergic Living. 


1 1/3 cup Bob's Red Mill Gluten-Free Steel Cut Oats
2-4 tablespoons vanilla hemp or rice milk, as needed to moisten oats
3/4 cup brown rice flour or sorghum flour
1 cup GF buckwheat flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg
1 2/3 cups light brown sugar
2 organic free-range eggs or egg replacer* see notes
2/3 cup light olive oil or grapeseed oil
2 tablespoons molasses
2 teaspoons bourbon vanilla extract
1/2 cup golden or dark raisins, or other chopped dried fruit
1/2 cup dairy-free chocolate chips
1/2 cup chopped nuts- pecans or walnuts- optional


In a bowl combine the gluten-free oats with 2-4 tablespoons rice milk to soften.
Allow the oats to soak for at least twenty minutes.

In a mixing bowl whisk together the flours, starch and dry ingredients.

Add in the eggs, oil, molasses and vanilla and mix well.

The dough should be thick. If the batter appears too wet, add a tablespoon of rice flour; add more flour as needed.

Mound the batter into a ball and chill for an hour.

Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

Using an ice cream scoop make rounded cookie dough balls and place them on the prepared baking sheet.

Press down slightly- but not too hard because if the dough balls are too flat the cookies may spread too thin.

Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 15 to 20 minutes, depending upon how big you make your cookies.

Cool on the baking sheet for 2 - 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.

When completely cool, wrap two at a time in foil; bag in a freezer storage bag. Freeze for future oatmeal goodness.

Makes 32 big cookies (I baked four batches of eight).

Karina's Notes:

For egg replacer I used:
  • 1 tablespoon Ener-G Egg Replacer
  • 4 tablespoons warm water
Whip the egg replacer ingredients till foamy.



Kalyn said...

Hi there. Hooray for oatmeal! You do make the best looking things! I am really loving the steel cut oats these days. Thanks for the mention.

AspieMama said...

Mmmm...those sound good! I'm glad to see some good vegetarian and vegan recipies.


~A Blog for Parents with Asperger's~

~M said...

Hi Karina!

These cookies look awesome and I just ordered two large baking sheets and a cooling rack :) I think I'll try them with quinoa flour instead of buckwheat flour. Also, do you think there is any way to reduce the amount of brown sugar?

You know, I did not speak my first word until very late (well, compared with "normal" kids), but when I did, it was "cooo-keee." It's good to know that tasty gf ones exist :P

Slacker Mom (aka Mrs. GF) said...

You are a mind reader.

Just last night my sister-in-law and I were talking about breakfast 'cookies', she makes some for her children for busy mornings. I was thinking about maybe making a gluten free version...and BAM! here it is.

That is so cool. :)

Now I have to try these puppies out and see how the little ones like them.. :)

SusanV said...

Hey, thanks for the link! These cookies look delicious. I'm eating my steel-cut oats right now and imagining these cookies.

Karina said...

Kalyn- My pleasure, Babycakes.

Hi AspieMama- I have dozens of vegetarian and vegan recipes- browse my recipe index for more.

Hey ~M- If you are going to sub quinoa flour, I might cut back on the quinoa amount; unless you absolutely love quinoa taste- it is strong. You can sub a portion of it with rice flour.

As for cutting back on the sugar- well, sure. You can usually use less sugar in a recipe- it all depends upon taste. I'd taste test the batter first- before you add eggs (if you use a vegan egg-replacer, you can safely taste the batter at anytime).

Less sugar may also change the texture slightly. You could bake one sheet and see how they turn out. If you decide to add in more sugar, you can.

Thanks for sharing your first word- I'd say you were one smart cookie (sorry!). ;)

Hiya SM! Funny. Gotta love synchronicity. You can add whatever fruit, nuts and seeds the kids like.

Susan- Your cherry pie oats look so delicious. Actually, adding dried cherries to this cookie would be mighty tasty.



Erika said...

I love your blog. I've commented before. Your posts make me smile and make me feel peaceful. I'm a new mom and particularly exhausted today. The image of dunking a cookie into green tea made me smile and sigh. Thanks so much. Last night I made your sweet potato and black bean enchiladas but used pumpkin instead of potatoes. I also added some prepared salsa to the sauce and then layered it all instead of rolling the enchiladas. I also put more cumin and chili powder into the filling - I think about a teaspoon of each. My mom was over for dinner and was quite impressed. Thanks for your great recipes! I'm a huge fan.

Krissypoo said...

Hey Karina!

These looked so amazing that I had to come home and make them today. Sure, I altered your recipe(don't look at me like that!) but I left the basics the same. I used agave instead of sugar, subbed some of the fat for nonfat greek yogurt, and nixed the chocolate.

Yes, I butchered it! :)

But, they are amazing! Mixing them was heaven...they smelled SO darn good. Baking them made them smell even more delicious. I'm holding out to eat them until tomorrow, but you don't make that easy!

Sally Parrott Ashbrook said...

Karina, those sound REALLY delicious. Chocolate-chip oatmeal cookies are my favorite type of cookie by far.

jacobithegreat said...

so I'm not the only one who eats dessert for breakfast!

I love the Lebowski reference. The Dude abides.

celticjig said...

Hi Karina, I was just looking back over your list of allergies and it occurred to me that you can eat just about everything that originated from South America, tomatoes, chile peppers, potatoes, corn. I too use a lot of these in my cooking (must have some Latino blood in me somewhere). I have been to NM a couple of times, but back when I was eating gluten. How hard would it be now to eat GF in NM restaurants when I love both red and green chile?
Also, I have a doc appt this month and since you have gone through this more recently, does a casein test different than a dairy allergy test?
Keep the chin up, spring is on the way, eventually!

Karina said...

Jacobithegreat- Yay. Another Lebowski fan. :) Nice marmot.

Hey Celticjig, Yes, and don't forget chocolate (mole!).

Testing for dairy proteins should include casein, whey, and also goat milk (if you want to test for that alternative; mine unfortunately came up positive for goat's milk, too).

As for New Mexican chile- very tricky. Green chile often contains flour in the base. I never eat it out. They say red chile is less likely to have flour- but I'd ask. Always ask!

take care,


Gluti Girl said...

That's my idea of breakfast!

Miss Twist said...

Cookies for breakfast *Grins* Sounds great, but I'm the girl who was out at 8am this morning hunting down an apple and cinnamon gluten-free muffin (an hour later I settled for raspberry).

All I really wanted to do was say thank you. I was officially told no gluten due to intolerances 2 months ago but have been following your blog for much longer than that. We have a family history of it (every woman in the last 3 generations on Mum's side) and your recipes get passed around :)

Thank you for making my day a little brighter and reminding me that there's a silver lining. At 23 that can be hard to remember some days, especially when your a long way from the people who support you.


kippi said...

Do you have any suggestions for an oat replacement? I still cannot tolerate them.

Love your blog.

Karina said...

Hey Kippi- People say quinoa flakes (the kind of quinoa boxed as hot cereal) work as a sub for oatmeal. I have not tried this- but it's a possibility for you.

I did make a yummy Quinoa Breakfast Cake- look for the recipe in the Sweets chapter.

Maybe a Dear Reader will drop by and share thoughts/tips on using quinoa flakes in cookies- anybody?



~M said...

Hi Kippi,

Here are 4 recipes for quinoa flakes in cookies (note: all have nuts).

Book of Yum's Monster Gluten Free Quinoa Peanut Butter Cookies

Gluten a Go Go's Quinoa Almond Butter Cookies

Gluten Free Mommy's Apple Quinoa Cookies with Dates and Walnuts

Digestive Diva's Super Easy Quinoa Cookies

Good luck!

kippi said...

Thanks for the help with the no oats problem. I'm off to check out those recipes.


Hutoxi said...

I do not generally make cookies but will try some of them soon.

Jackie said...


I was in the baking mood (a frequent mood these days) and whipped some of these up~

My hubby & I really liked them & decided we liked them best w/ 1 c. chopped craisins and 3/4 c. chopped walnuts. (I always love chocolate but my husband declines)...

I was amazed by the microwave re-heat tip... they taste "just out of the oven fresh" every time!

p.s. do you think we could substitute agave in place of the brown sugar? I don't know what the ramifications might be...

Karina Allrich said...

Jackie- Thanks for sharing your add-in combos. Agave can definitely be used. I might start by substituting half the sugar. If you sub all the sugar the cookies will be soft and cakey- but maybe that's not such a bad thing?

If you do try subbing all the sugar, I imagine you'll need less agave than the amount of sugar, so try just using 1 cup.

Let us know how your agave experiment turns out. :)


Anonymous said...

I made these today and they are little crunchy, chocolaty discs from heaven. Well, not so little - they came out hardy and substantial. I'm a star in my house today thanks to these.

Beth said...

Could I use Bob's flour mix in place of the various flours? Do I have to look for Bob's gf steel cut oats, or are all his oat products gf?

Karina Allrich said...

GreenerGirl- YAY.

Beth- Not all oats are gluten-free; and not all of the Bob's Red Mill oats are gluten-free. Only the oats in the certified gluten-free package (says so on the front). Confusing, I know. ;-)

And yes, as for the other flours you could easily sub your favorite all purpose blend.


hippygirl said...

This is a great recipe. I know because I had to substitute rolled oats for the steel cut oats. I wasn't sure how much to put in so I just guessed. The dough turned out a bit sticky and gooey, but they still taste fabulous. :)

In the future, how would you do this will rolled oats? I figured they didn't really need to soak. But I think I needed a lot more than I put in (sorry, I didn't measure!).

I will be buying more steel cut oats just so I can make this recipe again. :)

Karina Allrich said...

I've never made this recipe with rolled oats, but I've made other oatmeal cookies. I imagine these would be quite tasty with rolled oats. Did you sub the whole 1 and 1/3 cups steel cut oats? If you used less, the liquid ratio was off a bit (more moist).

Oatmeal dough is a bit sticky, though. Chilling it can make it more manageable. I wet my hands. ~Karina

carol925 said...

Thursday had been a bad day, and when we arrived at the local farmer's market on Thursday evening, I was elated to see a a cupcake vendor advertising gluten-free cupcakes. I handed the dog's leash to my husband and rushed to the booth - a cupcake was going to make everything better! However, a little girl in front of me got the very last cupcake. She didn't care that they were gluten-free, and I doubt that she'd had a bad appointment with the pain doctor that morning! I went home with my head hanging low. On Friday morning, I scanned your site and found this recipe. They sounded so good, and healthy to boot! I whipped up a batch and by 9am, was eating the best cookie I'd had in years! My husband loves them too. I'd pretty much given up baking when we moved to 6000 feet, but these came out great! THANK YOU so much!

Corliss said...


This recipe looks yummy. I was wondering what type of molasses you use? I was told by a Allergist Group to avoid molasses, because my son has wheat, barley and oat allergies. But molasses is not derived from these grains. Back when they told me to avoid molasses I did not know this. Just the same I am curious as to the brand you use.

Thank You

Lynne said...

Hi Karina, I baked these cookies last night and they tasted awesome. My non GF husband loved them as well. I have one little question. They didn't spread out at all. The only sub I made was to use grapeseed oil in place of olive oil. Did I need more milk in the oats? I used 3 Tbsp. Thank you for all your recipes. I love all your info on eating with different food issues.

Karina Allrich said...

Corliss- Molasses is derived from cane sugar, or sorghum. It is gluten-free. Look for unsulphured.

Lynne- Perhaps a bit more liquid, as you mentioned. You could also try letting the dough sit for a few minutes before you make and bake the cookies.


Anonymous said...

I do not know if you can help me with this - but maybe now you can because you are avoiding sugar. If I wanted to replace the sugar in this recipe with stevia or coconut sugar - do you know what the adjustments would be?

Thanks so much <3 and congratulations on being a mother-in-law!


Karina Allrich said...

Stevia would be much, much less. Unless it is crystalized, like sugar- then follow directions for substituting. Coconut sugar- follow their guidelines (is it sweeter?). If you need to add bulk to replace lost volume, try processing raisins into granular bits. Or add a little coconut flour.

Anonymous said...

Thank you so much for this recipe!

My family and I are just enjoying the warm, chocolately goodness right now :)

Have a great day!