![]() ![]() They also make really great snacks or grab-and-go breakfast options. These oatmeal chia seed cookies taste SOOO good with a tall glass of milk or almond milk. Ingredients needed to make Gluten-Free Chia Oatmeal Cookies: I wanted to make a healthy gluten-free oatmeal cookies… that still tasted delicious but that had better-for-you ingredients inside.Īnd the result is this delicious Gluten-Free Chia Oatmeal Cookies recipe. ![]() I’m a huge fan of oatmeal cookies, but many of the recipes that I have looked at require white flour, white sugar, brown sugar, butter…etc They are soft pillows of oatmeal cookie goodness made using healthier ingredients, such as… gluten-free oats, almond flour, chia seeds, maple syrup, coconut sugar, and olive oil. These may be one of the best oatmeal cookies that I’ve ever made that have no refined flour or sugar inside. The first is this Gluten-Free Chia Oatmeal Cookies recipe. This week I am going to share two Spring inspired baking recipes. Soft pillows of oatmeal cookie goodness, made with healthier ingredients and without refined flour, refined sugar or dairy. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.Disclosure: This post may contain affiliate links. It’s such a help to others who want to try the recipe. If you make these Oatmeal Breakfast Cookies or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. This is normal and not a sign of spoilage. ![]() Don’t worry about a green middle: sometimes the ground sunflower seeds will react to the baking soda, and the centre of the cookies will turn slightly green.While pre-made oat flour can be used, it’s not as nice. Make your own oat flour: these do turn out best when you grind the oat flour yourself, as it’s a bit coarser than store-bought, and makes for a better texture.Add milk if needed: this is usually only the case if you sub another flour for the oat flour, but if your dough is too dry to form cookies, add a tablespoon or two of non-dairy milk to the mix.Newsletter Sign up for weekly updates and subscriber-only recipes. If you don’t want to go through the extra steps, try these healthy trail mix cookies (made with buckwheat flour) instead. Mixing by hand doesn’t bring the cookies together quite as well as in a food processor, so a little liquid might be needed. If your dates are on the dryer side, or the mixture seems too crumbly, add a couple extra tablespoons of milk. Mix everything in a large bowl, and you’re good to go. Mash the dates with a fork, soaking them ahead of time if needed, and melt the coconut oil. Then switch out the sunflower seeds that you’d be grinding up to form part of the base with almond flour or another nut meal – this takes away the nut-free element, but I’ve never seen seed flour to buy. I get this a lot, and you can indeed make breakfast cookies without a food processor! There are just a few more steps.įirst, use pre-ground oat flour, which you can buy almost everywhere these days. Storage: these will keep for a couple days in a sealed container at room temperature, but should be refrigerated for longer storage, up to a week.įreezing: place cooled cookies in an airtight container and freeze for up to a month, thawing at room temperature as needed. If you can’t see the recipe video, please watch it here on YouTube instead. If your dates are a little hard and dry, soak them in hot water for half an hour. If at all possible, keep the amounts of oats, sunflower seeds, dates, and oil the same for predictable results. The cookies will be best if you follow the base recipe and only change the additions, like the pumpkin seeds and spices. Please don’t sub coconut flour 1:1 for the oat flour. You should be able to form cookies without the mixture crumbling, so if it’s dry after making an substitutions, add another splash of milk. It must be a fat that’s solid at room temperature. Coconut oil: I haven’t tested this, but readers have said that they’ve substituted butter for the coconut oil with good results.Add-ins: switch up the sunflower or pumpkin seeds to sesame, for example, or use dried blueberries in place of cranberries.Dates: I never use medjool dates for this recipe, just the cheap smaller ones (usually deglet noor), and any work as long as they’re pretty soft.Rolled oats: I imagine quick-cook oats could be used, but not steel cut.Oatmeal Breakfast Cookies Ingredient Notes and Substitutions ![]()
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