Gluten free and dairy free breakfast cookies made from almond meal and rolled oats, and with no added oil.
Recently I received an email from a reader, Lauren, who is allergic to peanuts. I have to admit, this made me look at my comically large peanut butter collection and thank my lucky stars that I don’t have any food allergies.
Anyway, Lauren was looking for peanut-free breakfast cookie recipe. Of course, it was mandatory that I mention that I have an eBook called Cookies for Breakfast, and the vast majority of the recipes in that eBook are peanut-free. And I simply had to mention that again now.
Shameless self-promotion aside, Lauren’s email made me realize it was about time I posted another cookie recipe. One can never have too many breakfast cookies.
Of course, these couldn’t just be any cookies. For me to be happy with them, they needed to be:
- Nutritious enough be eaten at 8am
- Something that pairs well with coffee
- Distinctly different from the recipes in my eBook
And while I was at it, I decided to make them gluten-free, dairy-free and oil-free. Okay, ‘oil-free’ may not be 100% accurate, as the recipe calls for 2 tablespoons of almond butter and some brands contain oil. But there’s no canola oil or annoyingly-solid coconut oil.
Plus, you only need one bowl to make the dough, and there’s no fancy equipment required.
These cookies aren’t like your classic chewy chocolate chip cookies – although you can find those kinds of cookies in my eBook (okay, I’ll stop talking about the eBook now. Promise).
Instead, these (chewy!) cookies are a little heartier and are packed with nutty flavor from the almond meal. Due to some kind of magical cookie science, they become chewier as they cool.
Since these are breakfast cookies, they’re not too sweet. For something a little sweeter, you could always replace the raisins with chocolate chips. Or chocolate covered raisins, perhaps? Regardless of whether you stick with the raisins or go down a chocolatey road, I think a side of coffee is compulsory.
If you’re looking for some more gluten-free, dairy-free, butter-free and oil-free (*pauses to get breath back*) cookie recipes, may I suggest amaretti cookies? So far, I have four variations of those chewy Italian almond cookies – snickerdoodle, lemon, green tea, and the basic version.
And finally, on a completely different note, did you hear that McDonald’s is going to offer all-day breakfast in its US ‘restaurants’? I have zero interest in going to McDonald’s (for anything), but I’m always happy to hear that all-day breakfasts are becoming more popular. Even if we’re talking about McDonald’s.
- 1 egg
- 2 tablespoons (35g) almond butter
- ¼ cup (40g) brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup (90g) almond meal
- ½ cup (55g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons (20g) raisins
- 2 - 3 tablespoons almonds, optional
- Preheat the oven to 350°F (180°C). Line two baking trays with non-stick paper.
- In a large bowl, whisk the egg for about a minute. Whisk in the almond butter, brown sugar and vanilla extract.
- Add the almond meal, rolled oats, baking soda, cinnamon and salt. Mix with a spoon until well combined. Fold in the raisins and almonds, if using.
- Roll the dough into walnut-sized balls (about 1 - 2 tablespoons per ball) and place onto the prepared baking trays. Gently flatten the cookies with your hands or the back of a spoon. These cookies do not spread much, so flattening them is quite important.
- Bake for 8 - 10 minutes. Let cool on the baking trays for 5 - 10 minutes, before transferring to a cooling rack. Store in an airtight container. Enjoy!
To ensure these are gluten-free, use certified GF oats.
A hand whisk is perfect to mix everything in Step 2. Otherwise, just use a fork.