Oatmeal Breakfast Cookies (No Flour, No Butter, No Eggs!)

It is rare that something this simple can look this amazing, right? These healthy, fiber-packed breakfast cookies are perfect for busy mornings or a guilt-free afternoon snack. They have an incredible texture from the combination of ground and whole rolled oats, a hint of caramel sweetness from the brown sugar, and that perfect crunch. This is the Pam’s Place difference!

 

Ingredients

• 1 cup ground old-fashioned rolled oatmeal (oat flour)
• 1 cup old-fashioned rolled oatmeal (whole)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup melted coconut oil
• 1/4 cup brown sugar, packed
• 3 tablespoons dairy or non-dairy milk (of your choice)
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans (or any add-in of your choice, such as dark chocolate chips or raisins)

Instructions

1. Prep and Mix the Dry Ingredients

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the ground oats, whole rolled oats, baking powder, and salt.

 

2. Combine the Wet Ingredients

In a separate medium bowl, whisk together the melted coconut oil and brown sugar until smooth and the sugar begins to dissolve. Stir in the milk of your choice and the vanilla extract.

 

3. Form the Dough

Pour the wet ingredients into the dry ingredients. Mix with a spatula until a cohesive dough forms. Gently fold in the chopped pecans or your favorite add-ins. Let the dough rest for 2–3 minutes so the oats can absorb the liquid.

 

4. Scoop and Shape

Using a cookie scoop or large spoon, portion the dough into balls and place them on the prepared baking sheet. Since these cookies don't contain flour or eggs, they won't spread much while baking. Gently flatten each cookie with the palm of your hand or the back of a fork.

 

5. Bake

Bake for 18–20 minutes, or until the edges and bottoms are beautifully golden brown.

 

6. Cool

Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to finish cooling and firm up.

 

Chef's Tip:

If you don't have store-bought oat flour, don't sweat it! Simply add old-fashioned rolled oats to a high-speed blender or food processor and blend for about 30 seconds until they become a fine, powdery flour.

 

⭐⭐⭐⭐⭐ If you made this recipe, I’d be honored if you left a rating and comment. Your feedback helps encourage and inspire others!