I call these breakfast cookies dairy free because they are healthy and slightly sweet. They’re like a muffin meets oatmeal cookie experience, but with less sugar for sensitive morning taste buds. We also enjoyed these little treats in the afternoon with tea, and even before a hike. They’re a tasty little pick-me-up that won’t let you down.
Dairy-free breakfast cookies made with everyday ingredients
Did I mention these dairy free breakfast cookies are also naturally gluten free? Don’t worry, you won’t need any special ingredients – just head to your pantry! But before I start, I have some ingredient notes, options, and answers to common FAQs.
What is the texture of these dairy-free breakfast cookies?
They are soft, slightly moist, tender and chew oats. Try not to overbake these cookies, as they tend to dry out rather than crisp.
Can I use quick oats instead of rolled oats?
Absolutely. Quick oats will thicken the dough more, but will also be less chewy when cooked. Quick oats are ideal if you want the texture to be less rustic.
Can I use oatmeal instead of ground oats?
Yes, if you have pre-ground oatmeal on hand, you can definitely use that instead. Use the same amount – 1 1/2 cups oatmeal instead of ground oats.
Do these dairy-free breakfast cookies freeze well?
Yes! You can store them in an airtight plastic bag in the freezer for up to 3 months. I actually recommend freezing these cookies rather than refrigerating them if you need them to keep for more than a few days. The dough keeps well in the fridge for a few days, but once baked, the texture of the cookies breaks down quickly in the fridge. After being frozen, simply let the cookies thaw at room temperature for about 15 minutes before eating them.
It looks like a small amount of dough. Is it sufficient?
These cookies puff up and spread during baking. Although the dough looks like a tiny piece, it turns into a cookie about 2 inches in diameter. Just a bit on the small side of a normal sized cookie. If you use 2 level tablespoons, you’ll get a fairly large 4-inch cookie, which is about the width of a large muffin top. See the image below, which shows both sizes of cookies on a salad plate.
Special Dietary Notes: Breakfast Cookies
By ingredients, this recipe is dairy-free/dairy-free, gluten-free, peanut-free, soy-free, and vegetarian.
For nut freedairy-free breakfast cookies, replace nuts with pumpkin seeds or sunflower seeds.
For egg-free and vegan breakfast cookies, see my vegan version of this recipe.
Dairy Free Oatmeal Breakfast Cookies
Author: Alisa Fleming
Type of recipe: Breakfast
- 3 cups rolled oats, divided (use certified gluten-free products, if necessary)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp salt
- ⅔ cup packed brown sugar (may contain coconut sugar)
- 2 eggs (see post above for no eggs)
- ¼ cup oil
- 2 tablespoons of maple syrup
- ⅔ cup dried blueberries, dried cranberries or raisins
- ⅓ cup pecans or chopped walnuts (see post above for nut-free)
- Place 1½ cups of oats in your blender, food processor or coffee grinder and blend until powdered, about 30 seconds.
- Put the ground oats, whole oats, cinnamon, baking powder, baking soda and salt in a medium bowl and whisk to combine.
- In a mixing bowl, whisk or beat together the brown sugar, egg, oil and maple syrup until smooth. Add oat mixture and stir or beat until combined. Stir in dried fruits and nuts.
- Cover and refrigerate the dough for about 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Drop the batter by a level tablespoon for small cookies or two level tablespoons for larger cookies onto your prepared baking sheet. The dough is thick, moist and sticky. Wet your hands to shape the dough. It will spread like normal cookies.
- Bake small cookies for about 12 minutes or larger cookies for about 15 minutes, or until golden on top and lightly browned on the edge.
- Let the cookies cool for 10 minutes on the baking sheet or just slide the parchment paper with the cookies on the counter. They will be brittle when hot, but will settle when cool.
Portion: 1 small cookie (1/2 larger cookie) calories: 53 Big: 2.8g Saturated fat: .4g Carbohydrates: 6.3g Sugar: 2.6g Sodium: 21mg Fiber: .7g Protein: 1.1g
More dairy-free breakfast treats
Healthy chocolate chip muffin tops
Molasses Protein Balls
Healthy apple and cinnamon buns