Gluten Free Breakfast Cookies (Dairy Free)

Stacked gluten free almond flour oatmeal breakfast cookies on counter.

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.

Jennifer Farley

Prep Time 15

Cook Time 20

Total Time 35

Serving Size cookies

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition