Almond Flour Oatmeal Breakfast Cookies (Gluten + Dairy Free)
These almond flour oatmeal breakfast cookies are hearty, filling, and perfectly chewy. Loaded with nuts, seeds, and oats (all disguised by the food processor), they’re technically a breakfast cookie, but they’re so good, they can also be dessert. They’re easy to make, freeze beautifully, and are the ultimate grab-and-go fuel for busy mornings or long days.
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These cookies are packed with good stuff like flax seeds, walnuts, cashews, pumpkin seeds, oatmeal, and almond flour, but the food processor blends everything together perfectly. Even the picky eaters have no idea what’s inside; they just know they’re eating really good, chewy chocolate chip cookies.
My boys love this recipe just as much as I do. It’s great as a bite of dough or as the finished cookie product. These cookies never last long in my house.
Like all recipes on this site, these breakfast cookies are completely gluten free, dairy free, and refined sugar free. They’re sweetened with pure maple syrup and have just the right touch of sweetness. Hearty enough for breakfast but sweet enough for a treat.
They also freeze great! So definitely make a double batch if your food processor can handle it. They’re tasty straight from the freezer.
Why You’re Going to Love This Recipe
- Easy to make in a food processor.
- Hearty and filling, perfect for grab-and-go mornings.
- Packed with fuel but tastes like a treat.
- Freeze great for meal prep.
Ingredient Notes
Almond Flour – Use finely ground almond flour (not almond meal) for the best texture.
Ground Flax Seeds – Make sure you’re using ground flax (also called flaxseed meal), not whole flax seeds. If you only have whole seeds, you can grind them in a coffee grinder.
Rolled Oats – Make sure to choose gluten-free oats if needed as they can often be cross-contaminated. Don’t use steel cut oats.
Avocado Oil – I prefer avocado oil because it’s neutral in flavor. You can substitute melted coconut oil, but your cookies will have a slight coconut taste (which isn’t bad, just different).
Mini Chocolate Chips – I like using the Enjoy Life brand since they are dairy and soy free, but any chocolate chips that fit your dietary needs will work.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Breakfast Cookies
Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a large (10-cup or larger) food processor, add all ingredients except the chocolate chips. Process for 30–45 seconds, or until the mixture is mostly smooth but still slightly grainy. Small bits of nuts and seeds are fine.
- Stir in the chocolate chips until evenly distributed.
- Scoop out the dough into 24 even portions (about 2 tablespoons each) and place them on the prepared baking sheets about 1.5–2 inches apart. The dough will be sticky. Wet your hands, then gently press and shape each portion into a flat cookie about ½ inch thick.
- Bake for 15–20 minutes, or until the edges are just starting to turn golden brown and the centers look set.
- Let the cookies cool on the baking sheet for 10 minutes (they will firm up a bit as they cool) before transferring them to an airtight container.
Jen’s Recipe Tips
- Store in an airtight container at room temperature for up to 4 days (but they get quite soft). I prefer to freeze and eat them right out of the freezer, but they can also be refrigerated for up to 1 week.
- Make sure cookies are starting to brown before removing them from the oven. If they don’t get done enough, they’ll stick.
Serving Suggestions
These cookies are perfect for breakfast with a cup of coffee, as an afternoon snack, or even as a quick dessert. I’m always snacking on them, throwing in a cooler before baseball tournaments or giving them to my boys before school.
I love keeping a stash in the freezer and grabbing one (or three) whenever I need something quick and filling we can eat in the car.
If you’re looking for more easy, family-friendly gluten and dairy free breakfast recipes, check out my gluten-free blueberry waffles or these quick gluten free lemon coconut muffins.
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Gluten Free Breakfast Cookies (Dairy Free)
Equipment
- 2 Baking sheets
Ingredients
- ¼ cup ground flax seeds
- ½ cup walnut halves
- ½ cup whole cashews
- ½ cup pumpkin seeds
- 1 cup almond flour
- 1 cup rolled oats gluten-free if needed
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ⅔ cup pure maple syrup
- ½ cup water
- ½ cup avocado oil can sub melted coconut oil but will have a slight coconut taste
- 1 tablespoon vanilla extract
- ⅓ cup mini chocolate chips I prefer Enjoy Life brand, but any will do
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a large (10-cup or larger) food processor, add all ingredients except the chocolate chips. Process for 30–45 seconds, or until the mixture is mostly smooth but still slightly grainy. Small bits of nuts and seeds are fine.
- Stir in the chocolate chips until evenly distributed.
- Scoop out the dough into 24 even portions (about 2 tablespoons each) and place them on the prepared baking sheets about 1½–2 inches apart. The dough will be sticky. Wet your hands, then gently press and shape each portion into a flat cookie about ½ inch thick.
- Bake for 15–20 minutes, or until the edges are just starting to turn golden brown and the centers look set.
- Let the cookies cool on the baking sheet for 10 minutes (they will firm up a bit as they cool) before transferring them to an airtight container.
Notes
- Make sure cookies are starting to brown before removing from the oven. If they don’t get done enough, they’ll stick.
- Store in an airtight container at room temperature for up to 4 days (but they get quite soft). I prefer to freeze and eat them right out of the freezer, but they can also be refrigerated for up to 1 week.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
