Gluten Free High Protein Breakfast Cookies

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Dessert for breakfast anyone?

We’ve been stuck in a bit of a breakfast rut lately.  I feel like I’ve been making the same things over and over and over…

Like my Mom, I’m a bit of a stickler about a healthy breakfast.  No sugary cereal.  Nothing processed.  Usually it’s something whole grain.  Always it includes some protein and good fat to help my kids keep from getting hungry during Main Lesson.

I’ve seen recipes for breakfast cookies on Pinterest, but they’re mostly made of fruit and oatmeal.  I wanted to add protein and so I decided to morph my recipe for no bake energy bars into a gluten free high protein cookie.  I simplified the ingredients, cut down on the sweetness and baked the cookies.

And my kids love them!  They think it’s such a treat to have cookies for breakfast…

Besides being gluten free, these breakfast cookies are full of protein because they are made mostly of soaked and dehydrated nuts and oatmeal.  (soaking and dehydrating is optional of course–but so worth doing for our family)  Each cookie (if you make 16 from each batch) has 5 grams of protein and my kids usually eat two for breakfast.  Sometimes they’ll dip them in yogurt, almond milk or unsweetened applesauce.

To form these breakfast cookies, press the mixture into a parchment lined cake pan and cut into bars.  Or, I’ve shown pictures of how I’ve used a biscuit cutter and sushi mold to form my cookies.  (The Asian housewares section of stores like Target or Walmart usually carry sushi molds.)  The molds are great because they make beautifully even shapes.

My husband and my niece still talk about the ONE day that they got away with eating pie for breakfast–something taboo in my Mom’s house.  Now my kids can tell him that they got away with eating cookies…for breakfast!

Gluten Free High Protein Breakfast Cookies
Author: 
Recipe type: Gluten Free, Dairy Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
A delicious and simple breakfast cookie full of protein and fiber. Dip in some yogurt or a glass of almond milk!
Ingredients
  • 1¼ cup finely chopped unsalted nuts* (walnuts, pecans, almonds, etc)
  • ½ cup unsalted pumpkin and/or sunflower seeds
  • ¼ cup coconut, OR mini dairy free chocolate chips OR finely chopped dates**
  • 2 cups gluten free oatmeal* (divided)
  • ¼ teaspoon salt
  • ⅓ cup coconut or extra virgin olive oil
  • ⅓ cup maple syrup
  • ¼ cup organic sugar or organic brown sugar (packed)
  • * soaked and dehydrated (for maximum nutrition and digestibility) if possible
  • **cut sugar in half if using dates
Instructions
  1. Preheat oven to 300 degrees. Line cake pan (if cutting into squares) or cookie sheet (if using molds) with parchment paper
  2. Grind ½ cup of the oatmeal to a finely ground flour using a food processor or coffee grinder.
  3. Whisk maple syrup, sugar, salt and oil together until well combined. Whisk in ground oatmeal flour.
  4. Fold in the nuts, coconut, dates, or chocolate chips until chunky mixture is formed.
  5. Press firmly into lined cake pan if cutting into squares.
  6. If using molds, moisten fingertips and press firmly into molds onto lined cookie sheet.
  7. Bake for 30 minutes or until medium brown rotating pan halfway thru.
  8. If cutting into squares, wait 10 minutes and cut, but leave squares IN the pan to cool completely.
  9. If you've molded cookies, let them cool completely before moving to store.
  10. Keep in airtight container for a week or wrap individually and freeze
Nutrition Information
Calories: 200 Protein: 5

 

 

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Comments

  1. This looks delicious! I would love to try it with the chopped up dates, like you suggest. Thanks for sharing it :) ~Aubree
    Aubree Cherie recently posted..Asparagus Beet Salad (GF, DF, & SF)My Profile

    • Hi Aubree,
      Yes, dates are delicious! Taste it as you go, but you might want to cut down on the sugar when using dates. Thanks for visiting and aloha, Lori

    • Hi Aubree,

      Yes, date are delicious in these! Please taste and cut down a bit on the sugar if you think it needs it. Thanks so much for being here and aloha, Lori

  2. What a great idea!
    We usually do our big family meal at breakfast time with eggs and potatoes and a whole bunch of other good stuff…
    But this is just screaming Healthy, Packable School Lunch at me! :) And how great would it be for my poor real food kiddos who *never* get Lunchables (come on, really, who does that?!) or fruit roll-ups, or granola bars with their lunches… to get to sit down to COOKIES?!???
    Christine recently posted..Cherry Chocolate Chunk Ice CreamMy Profile

    • Hi Christine,
      Yum! Eggs and potatoes! I think that potatoes are my absolute favorite breakfast “treat”! (I rarely take time to make them–good for you!) Thanks for being here and aloha, Lori

  3. Hi Lori, These make me want to be healthier!!! I cannot wait to try some of your recipes! Wish I was in Hawaii too :)
    Amy McLean recently posted..TRASH TO TREASURE- Refurbished StoolMy Profile

    • Hi Amy,
      Thank you for being here. We try to eat “healthy” (!) because it seems to help us all do better in school, in work, in life. Yes, Hawaii at this time of year is beautiful, but I’m sure that where you are is beautiful too….Have a wonderful weekend and aloha, Lori

  4. can you please share directions on how you soak and then dehydrate the oatmeal? I don’t have a dehydrator – can I do this without one? tia

    • Hi Amy,
      Thanks so much for your question and my apologies for my late reply. (Hello from Colorado!)

      To soak oatmeal, I cover the dry oatmeal by filtered water and stir in a teaspoon of apple cider vinegar. (one teaspoon per quart of water) I soak the oatmeal at room temperature overnight–or at least 12 hours. After soaking, I rinse the oatmeal well and let it drain WELL in a colander. Draining well saves A LOT of drying time! I’ve only used my dehydrator for oatmeal, but have used my oven (as low as it will go 160 degrees if possible) for nuts so I’m sure that it will work–although be prepared for a long time–up to a full day! Please line your cookie sheet with something like parchment paper and spread the oatmeal in a thin layer and put in your 160 degree oven. The oatmeal will be done when it is completely dry to the touch. You can then store it in a tightly covered jar for several weeks or in the freezer for several months. It’s so nice to have the soaked oatmeal ready to use in granola, protein bars or even cooked oatmeal.

      Please let me know if you have any other questions and thank you for being here! Much aloha, Lori

  5. Can you please explain how you “soaked and dehydrated (for maximum nutrition and digestibility)” can’t wait to try them.

    • Hi Lesa,
      Thanks so much for your question. Although I have written about soaking and dehydrating nuts and grains before at http://www.waldorfmoms.com/2013/02/how-and-why-i-started-soaking-grains.html, my “plug in” doesn’t allow me to add a link! Please see that post when you get a chance. Basically, I soak grains and nuts to get rid of physic acid which “protects” the seeds/grains and inhibits absorption of essential minerals. (think of how a bird eats fruit with seeds and the seeds are able to pass thru the bird’s digestive system intact and can grow afterwards) I hope this helps. Please let me know if you have any more questions. Much aloha, Lori

  6. Hi Lori,sorry I didn’t understand how much of oatmeal should I use: 1/2 cup or 2 cups?
    Also what should I do with oatmeal:grind until powder or just soak and dehydrate ?
    thank you

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