Vanilla Oatmeal Breakfast Cookies
Yields30 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
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)
Directions
1Combine 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.
2Mix 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.
3Combine softened butter, yogurt, sugar, honey, "flax egg," vanilla extract, and milk. Mix until smooth.
Add oat flour mixture and stir until evenly combined.
4Preheat 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.
5Cook 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.
Ingredients
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)
Directions
1Combine 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.
2Mix 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.
3Combine softened butter, yogurt, sugar, honey, "flax egg," vanilla extract, and milk. Mix until smooth.
Add oat flour mixture and stir until evenly combined.
4Preheat 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.
5Cook 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.
Vanilla Oatmeal Breakfast Cookies
