These gluten-free and lightly sweetened breakfast cookies are enriched with pumpkin or sunflower seeds and seed butter for a healthier, protein-rich snack. These delicious oatmeal cookies are studded with dried fruit and dark chocolate chips.
My kids are huge fans of this recipe!
With one kid doing college classes, another in sports, and another in ballet lessons, the need for hearty snacks is great in our household right now. These granola cookies fit the bill.
What I love about this recipe is that you can easily use whatever nuts, seeds, or dried fruits you’d like! For example: replace the raisins with diced dried apples, use pumpkin seeds or walnuts (if you can eat nuts) instead of sunflower seeds, and use coconut flakes instead of the chocolate chips. Yum!
These are lightly-sweetened with coconut sugar, so don’t expect them to be as sweet as most cookies out there. These make a great substitution for the more expensive granola bars you can buy at the store, and they are made with high-quality ingredients too. Win-win!
While I call them breakfast cookies, they make a great snack too.
Notes on ingredients:
- To make this truly gluten-free, make sure you use certified gluten-free oats. For those highly sensitive, you should also check for cross contamination issues with the other ingredients.
- For those who care about soaking/sprouting/souring their grains, use sprouted oats in this recipe.
- You can use sprouted flour for the flour mix, if desired. I tested this recipe with white rice flour, and Bob’s Red Mill Gluten-Free 1 to 1 Baking Mix. Both worked well for me.
- I have a nut allergy, so this is a nut and peanut free recipe, but if that is not a concern for you, using any nut or peanut butter and chopped nuts in place of the seeds would be delicious..
I have been buying ingredients such as my seeds, sunflower butter, and dried fruit through Thrive Market. Get 40% off your first order by using my referral link!
Gluten-free Breakfast Granola Cookies
Wet Ingredients:
- 1 cup softened butter
- 1 cup coconut sugar
- 2 eggs
- ½ cup sunflower seed butter (if you aren’t making this nut free, feel free to use peanut or nut butter!)
Dry Ingredients:
- 1 cup gluten flour or flour mix of choice (see above)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 ½ cups rolled oats
- ½ cup of sunflower or pumpkin seeds (if not making nut-free, feel free to use chopped nuts)
- ½ cup raisins (generous)
- ¾ cup chocolate chips (our preference is dark chocolate or sugar-free)
Instructions:
- In a large bowl, cream the butter and sugar together until well combined with a hand mixer. Add eggs one at a time, mixing well in between each addition. Finally, add the sunflower seed butter and mix in.
- Combine the flour, baking powder, salt, and cinammon in a medium bowl. Whisk to combine. Add rolled oats.
- On low speed, mix the dry ingredients into the butter mixture until combined. Last, add the seeds, raisins, and chocolate chips and mix until just combined.
- Cover and put the dough in fridge for at least 30 minutes.
- Meanwhile, preheat the oven to 350F and prepare a cookie or sheet pan by either greasing or covering with parchment paper.
- Roll the dough into approx. 2 inch balls gently between the palms of your hand. Place on sheet, and gently press down to flatten them with the palm of your hand, or using the bottom of a cup to flatten them. Place about 2 inches apart on the prepared pan.
- Bake in the middle of the oven for around 15-18 minutes, until the edges and the bottom of the cookies are starting to brown. If you make smaller cookies, cook for a shorter amount of time.
- Remove from oven and allow to sit as they will be fragile at first. After about ten minutes, you can transfer them to a wire rack to completely cool. They hold together well once completely cooled.
- Continue with another batch until all cookies are baked.
Enjoy!
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