Print Options:

Vanilla Oatmeal Breakfast Cookies

Yields30 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

 1 1/2 cups oat flour (or rolled oats)
 3/4 tsp baking powder
 1/2 tsp salt
 3 tbsp softened butter (or butter alternative)
 1/3 cup Greek yogurt
 1/2 cup powdered sugar
 1 tbsp honey
 1 tbsp flax seeds + 3 tbsp water (or substitute 1 egg)
 1 1/2 tbsp vanilla extract
 2 tbsp almond milk (or other milk)
1

Combine 1 tbsp flax seeds with 3 tbsp water and set aside to make a "flax egg." Let sit for about 10 minutes while you prepare the rest of the batter.

2

Mix oat flour, baking powder, and salt.

If you don't have oat flour... combine 1 1/2 cups rolled oats in a blender with the baking powder and salt. Blend until broken down into a flour.

3

Combine softened butter, yogurt, sugar, honey, "flax egg," vanilla extract, and milk. Mix until smooth.

Add oat flour mixture and stir until evenly combined.

4

Preheat oven to 350 degrees Fahrenheit.

Meanwhile, chill batter for 10 minutes in the refrigerator. Scoop 1/2 tbsp sized dollops of dough onto a prepared baking pan.

5

Cook for 15-18 minutes, let cool, and enjoy!

Store in an airtight container in the refrigerator for 3-5 days, or in the freezer for months.

Nutrition Facts

Serving Size 1 cookie

Servings 0