Description
ONE BOWL berry Oatmeal Breakfast Cookies {Gluten Free} Nut Free and Egg Free /Vegan Option}.
Recipe Updated August 2018
Ingredients
Units
Scale
- 3 cups gluten free rolled oats
- 1 cup blueberries
- 1/2 cup gluten free all purpose flour or gluten free pancake mix
- 3/4 cup almond milk (or coconut milk)
- 1 egg (see notes for egg free or vegan version)
- 1/2 cup coconut sugar or raw sugar
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup strawberries (chopped) or 1/4 cup raspberries
- Optional Protein Boosters Add ins – 2 Tablespoons plain or chocolate collagen protein powder, 2 Tablespoons hemp seeds, pumpkin seeds, etc. See notes for other options.
Instructions
- Preheat oven to 350°F. Grease a baking sheet or line with parchment paper, set aside.
- In a large bowl, combine all the ingredients, folding in the strawberry slices last.
- Use a large or small cookie scoop, scoop out dough and place on baking tray 1 inch apart. Large cookie scooper will yield 12 cookies. Small cookie scoop will yield 22-24 cookies.
- Press the cookies flat with back of cup or leave in cluster shape, both work.
- Bake for 22-25 minutes or until golden brown on bottom.
- Remove and let cool for 15 minutes.
- Store in airtight container or freezer for later.
Notes
If you use a gluten free pancake mix then you can omit the egg and make them vegan friendly. They will be denser but still work. Or feel free to use a chia egg or 1 -2 tbsp coconut oil. Cooking times will vary so check after 18 minutes.
Protein booster options – Mix in your favorite flavor collagen powder or substitute 1/4 cup of the gluten free flour mix for pea protein powder.
Nutrition BELOW IS PER LARGE COOKIE
- Prep Time: 5 min
- Cook Time: 25 min
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 184
- Sugar: 8.7 g
- Sodium: 71.4 mg
- Fat: 0.6 g
- Saturated Fat: 0.3 g
- Carbohydrates: 36.6 g
- Fiber: 3.1 g
- Protein: 4.2 g
- Cholesterol: 14.3 mg