Is it OK to have cookies for breakfast? If you’re talking about these Gluten Free Apple Oatmeal Breakfast Cookies, then I would say yes. They also are egg free, dairy free, and refined sugar free. No guilt here!
Breakfast is the one meal that has a tendency to drag our family into a rut. Due to allergies, our options are limited, and like many, our time in the morning is at a premium.
I’ve always been intrigued by the idea of breakfast cookies. I mean who wouldn’t love to have cookies for breakfast? I’m pretty sure that my kids would think that their mom has lost her mind if I served them cookies for breakfast.
After making a few batches of these cookies during the testing process, I soon realized the genius behind breakfast cookies. What a great opportunity to stir in some nutrition and to work with other grain free flours. This recipe is dairy free, egg free, and gluten free. I especially love that there is no added refined sugar in these cookies. All of the natural sweetness comes from pure maple syrup and fresh apples. (If you do opt to include a light glaze on top of the cookies – you will be a adding some refined sugar). I think that these cookies are delicious without the powdered sugar glaze, but for photos, the drizzle added a little visual contrast. The choice is yours!
This is the perfect grab and go breakfast. Made the night before, these cookies free up your morning, and for us, pull us out of the rut! Make breakfast fun and give these cookies a try!
Gluten Free Apple Oatmeal Breakfast Cookies (Egg & Dairy with Refined Sugar Free Option)
yields 12 cookies
1/4 cup avocado oil
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
3 teaspoons cinnamon
1 & 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1 & 1/4 cup fine ground almond flour
1/2 cup potato starch
1 teaspoon baking soda
1 cup gluten free rolled oats (not quick cooking)
3/4 cup finely diced apple (opt for Honeycrisp or Pink Lady)
1/3 cup powdered sugar
4 teaspoons almond milk
Preheat the oven to 350 degrees. Line a stainless steel baking sheet with parchment paper. Set aside.
Place the avocado oil, applesauce, syrup, cinnamon, ginger, and nutmeg into the bowl of a stand mixer fitted with a paddle attachment. Mix together until smooth.
Add in the almond flour, potato starch, baking soda, and rolled oats. Mix until well combined.
Core a medium size apple, preferably a firm sweet variety like Honeycrisp or Pink Lady. Leaving the skin on, finely dice the apple to yield 3/4 cup. Fold the apples into the batter.
Scoop out 2 level tablespoons of dough per cookie. Gently roll the dough into a ball and flatten in the palm of your hand. The cookie should be about 2″ in diameter. If the dough becomes too sticky you can opt to chill it in the refrigerator for 15-30 minutes or you can very lightly moisten your hands prior to handling the dough.
Place cookies 2″ apart on the baking sheet.
Bake on the center rack of the oven for 14-15 minutes.
Allow the cookies to cool on the tray for 15 minutes before moving them to a cooling rack to cool completely.
If desired you can make a quick glaze. Please note: should you opt to make this glaze these cookies will no longer be refined sugar free.
Mix 1/3 cup sifted powdered sugar with 3-4 teaspoons of almond milk. Stir together until a smooth glaze forms. Place the glaze into a piping bag or preferably into a resealable plastic bag. Press the air out of the bag, seal, and snip a very small piece off of the bottom corner of the bag. Test your piping on a piece of parchment until the consistency and thickness is to your liking. Pipe a bit of glaze back and forth over each cookie. Allow to set for 10 minutes then enjoy!
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