Happy New Year’s Eve!! I feel very fortunate right now that I got to spend this time with my family. I spent Christmas Eve at my sister’s house surrounded by family and Christmas Day with my parents and my husband’s family. Even better, I got to be in the kitchen with my mom. She is quite the talented baker! So, between my love of making everything nutritious and her umpteen years of experience, we created the perfect breakfast cookie for you. A coffee cake oatmeal breakfast cookie! These taste like an oatmeal cookie with a coffee cake crumble. Soo gooooood. If you like warm cookies and want an excuse to make them in the morning, you’ll love these! I actually made these twice. The picture above was when I made it a second time, the pictures below are from me and my mom baking together.
Note: Since these have nuts, which are high in fats and protein, and oats which are high in fiber and protein, you’ll feel full after just one cookie. These babies are also very high in calcium, iron, and vitamin e. I just had a pretty big discussion with my mom about this article on avoiding almond flour. I also found a rebuttal article here. Totally curious about your opinions. Do you have a strong opinion about using nut flours? Almond flour specifically? I still think moderation is key. This isn’t a flour to be afraid of, just know the positives and negatives and vary your flour choices so your body doesn’t get too much of one kind. This recipe is about 6 nuts per serving (1 cookie or slice). That’s not even a full serving of nuts. So enjoy and know they will be gone by the end of the day! For me, these are a perfect pre-workout cookie! If you like protein balls, I think these coffee cake oatmeal breakfast cookies will be a nice variation for you.
If you don’t have goji berries, some interesting topping options would be: apple pieces, extra cinnamon, a mashed banana, or blueberries.
- 1 1/3 cup gluten-free oat flour
- 1/4 cup cashew
- 1/4 cup arrowroot flour
- 1/4 cup almond flour
- 1 tbsp baking powder
- pinch of salt
- 1/4 cup coconut sugar
- 1/2 cup chopped goji berries
- 1/2 cup almond myllk
- 1/4 cup coconut yogurt (any yogurt will do)
- approx. 1/4 cup oat flour for surface and kneading
- 1/4 cup gluten-free oats
- 3 tbsp of coconut oil (solid form, not melted)
- 1/4 cup coconut sugar
- pinch of sea salt
- pinch of orange peel (fresh is great, or my favorite is the one from The Spice House
(prep time does not include time to freeze coconut oil-this time can be adjusted if needed)
Coffee Cake Oatmeal Breakfast Cookies: Prep
Freeze 1/4 cup coconut oil for at least 45 min-1 hour so it doesn’t melt when you mix it. If you don’t have time to freeze it that long and want to do around 10 minutes instead, you may want to skip the high speed blender and use a pastry blender to really work it in without melting it.
Preheat oven to 400° F
Coffee Cake Oatmeal Breakfast Cookies: Instructions
Mix all dry ingredients together and put in a high speed blender or food processor for 15 seconds. We want to evenly distribute the fat (coconut oil) so its pea-sized.
Sparely mix all of the wet ingredients together and add the dry ingredients to the wet ingredients. Don’t overmix!
Knead into a ball and transfer to a lightly (oat) floured surface. It’s easiest when you flour your hands as well.
Shape into cookie disks (frisbee shape), OR into a 1/2 inch thick circle and cut into 8 slices.
Top each slice with the coffee cake crumble and bake for 20 minutes or until golden brown.
Let it rest for 5-10 minutes until you can pick it up easily.
These coffee cake oatmeal breakfast cookies are definitely for sharing! Warm breakfast cookies, nom nom nom.
Happy New Year!!