Vanilla Oatmeal Breakfast Cookies

Vanilla Oatmeal Breakfast Cookies

Stumbled upon these DELICIOUS tiny cookies while experimenting in the kitchen. It all started with Nilla wafers – one of my childhood favorites and a serious guilty pleasure. My sister and I agree the vanilla sweetness is simply irresistible, so we thought it would be fun to re-create a healthier version of Nilla wafers at home.

After pouring in ingredients, mixing, and baking the first batch, we ended up with these two-bite sized, vanilla flavored cookies from heaven. A bit fluffy with a somehow creamy oatmeal flavor, they were absolutely scrumptious. All kudos to Lily for coming up with the recipe!

 

 

The verdict: No Nilla’s needed… these babies totally satisfied and were gobbled up in no-time. We decided to call them breakfast cookies since they are made of oats and relatively healthy, but of course, they’re perfect for whenever you’re craving something a little bit sweet!

 

AuthorLily ClapperCategory, , , DifficultyBeginner

Yields30 Servings
Prep 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.

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

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.

Vanilla Oatmeal Breakfast Cookies

 

 



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