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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Gluten Free, Vegan Oatmeal Breakfast Cookies

Gluten Free Vegan Oatmeal Breakfast Cookies and Milk

As many of you know, I recently visited General Mills’ headquarters in Minneapolis, MN. As part of my visit, I was given the opportunity to create any recipe of my choosing (using cereal as one ingredient) in the Betty Crocker test kitchens – which are immaculate and filled with every cooking tool and ingredient you can imagine.

Anjali in General Mills Betty Crocker Test Kitchen

Since Cascadian Farm Organic is one of General Mills’ brands, and I give Layla their “Purely O’s” on a regular basis as an after dinner snack/treat, I decided that would be a perfect ingredient in a healthy breakfast cookie recipe, since I’ve been wanting to make one for a while.

I had my choice of every ingredient under the sun…

Fruits and Veggies Baking ingredients baking ingredients copy

And so I chose: bananas, ground flax seed, peanut butter, almond butter, coconut oil, vanilla extract, rolled oats, Cascadian Farm Purely O’s (ground into a flour), almond meal, baking powder, baking soda, walnuts and dark chocolate chips.

Betty Crocker Test Kitchen 2

2015_Sept_BigG_blogger_209

The Ingredients

Adapted from Minimalist Baker

  • 2 medium ripe bananas
  • 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water)
  • 1/4 cup natural, salted peanut butter
  • 1/4 cup natural, salted almond butter
  • 2 Tbsp refined coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1.5 cup rolled oats
  • 1/2 cup Purely O’s flour (Cascadian Farm Purely O’s ground into a flour)
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp raw walnuts, chopped
  • 1/2 cup dark chocolate chips (non-dairy for vegan)

(Note: to make these gluten free, use gluten free rolled oats, and gluten free oat flour instead of the ground up Purely O’s).

The Directions

Step 1: Preheat oven to 350 degrees. In a large bowl combine flax seed and water and let rest for at least 5 minutes to achieve an “eggy” texture.

Step 2: In a food processor, combine bananas, peanut butter, almond butter, baking powder, baking soda, melted coconut oil, and vanilla. Process until combined.

Betty Crocker Test Kitchen 1

Step 3: Pour the mixture into a bowl, and add oats, almond meal, Purely O’s flour (or oat flour), “Flax Eggs”, and walnuts; mix well. Refrigerate for 5 minutes to harden.

Anjali with Ingredients

Step 4: Drop cookies by spoonfuls (I used a small ice cream scoop) on a lightly greased baking sheet or one lined with parchment paper, and press them out a little to expand (they won’t expand in the oven). After you’ve pressed the cookies, add 1 tsp chocolate chips on top of each one.

Cookies getting ready for the oven

Step 5: Bake for 15-17 minutes or until the cookies are slightly golden brown.

Cookies fresh out of the oven

Step 6: Once the cookies are done, let them rest for a few minutes before serving. These will last up to 4 days stored in an airtight container, even longer if refrigerated and even longer if frozen.

Gluten Free Vegan Oatmeal Breakfast Cookies with Chocolate

These cookies were absolutely delicious. Not too sweet, with just the right amount of chocolate to feel decadent, but still be really good for you! Grab two of these in the morning before heading out for the day, and it’s equivalent to a small bowl of oatmeal.

Gluten Free, Vegan Oatmeal Breakfast Cookies

Total Time: 60 minutes

Yield: 26 cookies

Serving Size: 1 cookie

Calories per serving: 114.3

Fat per serving: 7.1g

Nutritional Info Per Serving: 114.3 Calories, 7.1g Fat (2.3g Saturated), 11.8mg Sodium, 11.4g Carbs, 2.5g Fiber, 4.1g Sugar, 2.7g Protein

Ingredients

  • 2 medium ripe bananas
  • 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp water)
  • 1/4 cup natural, salted peanut butter
  • 1/4 cup natural, salted almond butter
  • 2 Tbsp refined coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1.5 cup rolled oats
  • 1/2 cup Purely O's flour (Cascadian Farm Purely O's ground into a flour)
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp raw walnuts, chopped
  • 1/2 cup dark chocolate chips (non-dairy for vegan)
  • (Note: to make these gluten free, use gluten free rolled oats, and gluten free oat flour instead of the ground up Purely O's).

Instructions

  1. Preheat oven to 350 degrees. In a large bowl combine flax seed and water and let rest for at least 5 minutes to achieve an "eggy" texture.
  2. In a food processor, combine bananas, peanut butter, almond butter, baking powder, baking soda, melted coconut oil, and vanilla. Process until combined.
  3. Pour the mixture into a bowl, and add oats, almond meal, Purely O's flour (or oat flour), "Flax Eggs", and walnuts - mix well. Refrigerate for 5 minutes to harden.
  4. Drop cookies by spoonfuls (I used a small ice cream scoop) on a lightly greased baking sheet (or one lined with parchment paper), and press them out a little to expand (they won't expand in the oven). After you've pressed the cookies, add 1 tsp chocolate chips on top of each one.
  5. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  6. Once the cookies are done, let them rest for a few minutes before serving. These will last up to 4 days stored in an airtight container, even longer if refrigerated and even longer if frozen.

Notes

Adapted from Minimalist Baker

https://www.pickyeaterblog.com/gluten-free-vegan-oatmeal-breakfast-cookies/

 

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10 responses to “Gluten Free, Vegan Oatmeal Breakfast Cookies”

  1. These look yummy. Do you think it would work to eliminate the nut butters and walnuts? I want to be able to make these for Joel

    • Hmmm – so you could definitely eliminate the walnuts. For the nut butter you’ll need something else to bind it — is he allergic to sunbutter? Since that’s a seed it’s usually allergen friendly, and you could use sunbutter in place of the other nut butters. Let me know!

  2. These look absolutely delicious, a must try for this house! I find that “natural” sweets are hard to come by, but these look very good. Been reading a lot on organic, farm fresh eating and really getting into it. Right now I am reading Natalie Winch’s Ditching the Drive Thru which is so good. She really has a great handle on farms and what they can offer us and why it’s so much better for us. This recipe would fit right into that idea!

    • Thanks so much Rachel! These cookies are exactly aligned with what you were talking about – they aren’t too sweet, and you can feel great about eating them! I’m sure you will love this recipe when you try it!

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