Ready for cool parent status? Cookies for breakfast! No I haven’t lost my mind, I’ve just come up with a new recipe that is healthy enough for a once in awhile dessert for breakfast day. Otherwise, after dinner is perfect too. Read on and get the recipe for my gluten free oatmeal chocolate chip cookies!
The key ingredients to these cookies are Bob’s Red Mill Gluten Free Steel Cut Oats and Stonyfield Grassfed Yogurt. The Steel Cut oats give the texture of nutty cookies without the nuts. And they are a good source of fiber and offer 7 grams of protein per serving. Stonyfield’s grassfed yogurt has a flavorful and unique taste that comes from cows grazing on 100% grass.
Gluten Free Oatmeal Chocolate Chip Cookies
Ingredients
- 1 3/4 cups Bob’s Red Mill Gluten Free Steel Cut Oats
- 1 1/2 cups Gluten free flour
- 1 Banana, ripe
- 1 Egg
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 3/4 Organic brown sugar
- 1/4 cup Organic cane sugar
- 1 cup Chocolate chips
- 1/2 cup Stonyfield Grassfed Yogurt Plain
- 1/4 cup of Organic milk**
**I added milk to the mixture because gluten free flour causes batters to be pretty stiff. If you are using regular flour the milk may not be needed. That is why it is added last so you can judge your batter for yourself.
Directions
- Preheat the over to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash the banana and add the egg, both sugars, yogurt, and vanilla. Whisk to combine.
- Add the banana mixture to the bowl with the flour, stirring until combined.
- Add in the oats, chocolate chips, and milk.
- Line your baking sheets with parchment paper. (Or aluminum foil if you ran out of parchment paper halfway through baking! Oy!)
- Using a large spoon or ice cream scoop, scoop the cookie dough out into 1-2inch balls, spaced about 2 inches apart.
- Bake for 12 minutes until the cookies are slightly golden brown. They do not flatten on their own. I flattened them with my spatula before taking out of the oven. Test with a toothpick to check to see if the middle has cooked through.
- Allow to cool for 5 minutes then enjoy with a nice glass of organic milk!
I am a Stonyfield ambassador. All opinions on your cool factor and the products are my own.
Alicia Taylor
October 10, 2016 at 4:38 pmI have never thought about using yogurt as a cookie ingredient! Greek yogurt would really add a punch of protein – and I love that you used bananas as a fat replacer. I’m bookmarking this.
Ashley
October 11, 2016 at 7:42 pmThank you! It is my first time trying yogurt in cookies, so tasty!
Maria @closetohome
October 10, 2016 at 7:28 pmWe don’t limit our gluten but this is a great recipe to make for parties since you never know people’s dietary restrictions. Thanks for sharing this cookie recipe
Nikki
October 10, 2016 at 8:07 pmI find that glueten free food has a strange texture. How do you feel about this recipe? I’ve made gluten free pizza dough and I wasn’t really a fan.
Ashley
October 11, 2016 at 7:44 pmAs someone who recently had to switch to gluten free, I understand what you are saying. I don’t like the weird, dense, gluten free taste either. The flour I use is a 1 for 1 substitution and it tastes great. No weird texture here. It is Arrowhead Mills Heritage Blend
Laura Funk
October 10, 2016 at 9:11 pmOH! This is a great party idea. I totally agree with Maria on this one.
Claudia Krusch
October 11, 2016 at 11:06 amLove your recipe! We’ve been looking for new gluten free recipes! Can’t wait to try this one!
Rebecca Bryant
October 11, 2016 at 11:07 amI’ll be right over fro cookies adn milk. These look amazing and if the kids like them then they must be good. save me a cookie please.
Renz
October 11, 2016 at 1:21 pmLiek Nikki said above I’m always weary about gluten free and texture, I’ve had some good things (doughnuts) and some bad (pizza dough). This looks good though. Do you think the texture was “weird”?
Ashley
October 11, 2016 at 7:45 pmI just replied to Nikki, these definitely do not have that weird gluten free taste or texture. I’m with you, it is gross! The flour I use is a 1 for 1 substitution and it tastes great. It is Arrowhead Mills Heritage Blend
Heather Lawrence
October 11, 2016 at 3:06 pmWe don’t limit our gluten but my kids share cookies with friends that do. This would be perfect so everyone gets a treat!
Kristin
October 11, 2016 at 5:30 pmMmm those look so delish! I’m a total oatmeal cookie nut. I need to bake a batch STAT!
Louise
October 11, 2016 at 5:57 pmOoh, these look really delicious. My two prefer gluten free cookies so I’ll definitely have to give making them a try 🙂
Louise
Dawn Nieves
October 11, 2016 at 6:25 pmYou had me at cookies for breakfast! YUM! These look and sound really good and I know my kids would love me to make them! I can’t wait to try them.
Liz Mays
October 11, 2016 at 7:01 pmYUM! Oatmeal and chocolate chips works together big time in my book. These look FANTASTIC!
Nikki
October 12, 2016 at 12:20 amThese gluten-free cookies look delicious! It’s amazing that you can make cookies without flour.
Claudia Krusch
October 12, 2016 at 4:39 pmThe recipe looks amazing! I love gluten free recipes! I can’t wait to try it!!
Jacqueline Colman
October 16, 2016 at 5:21 pmYUM! these look so good!