Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Oatmeal Breakfast Cookies

Dessert, Gluten Free, VegetarianRespond to this post »

My husband did something unusual yesterday, he went to work –  at his office.  After almost a year of working remotely I wasn’t ready.
Oh, I was ready for him to leave the house, I just didn’t have any breakfast type foods ready that he could easily grab and go!
I quickly whipped up these Oatmeal Breakfast Cookies; loaded with filling oats, dried blueberries, and lots of seeds. These are sure to keep him fueled until lunch.
They are ready for him when he departs for work tomorrow!!

Oatmeal Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Gluten Free

Servings: 18-20 cookies

Oatmeal Breakfast Cookies


  • 3 cups certified gf oats
  • 1 cup all purpose gf flour
  • 1/2 cup coconut sugar
  • 1 cup dried blueberries, or other dried fruit
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp chia seed
  • 1/4 cup pepitas
  • 3/4 cup almond milk, or regular milk
  • 1/4 cup olive oil
  • 1 egg, beaten, room temperature
  • 1 tsp vanilla
  • 1/4 chopped fresh strawberries


Preheat your oven to 350 degrees.

In a large bowl add all the dry ingredients - oats, gf flour, sugar, dried blueberries, baking powder, salt, chia seeds, and pepitas. Mix well.

Make a well in the middle and add the milk, olive oil, egg and vanilla.

Mix until all incorporated. Fold in the chopped strawberries.

Using small cookie scoop or tablespoon batter onto sheet pan about 1" apart.

Flatten slightly with your fingers, and push any errant bits and pieces back into cookie.

Bake 22-25 minutes, or until lightly browned.

Remove and let sit 5 minutes, remove from sheet pan to cool completely.

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