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High fiber gluten free breakfast cookies with rolled oats, raisins, pumpkin seeds, chia, and flax

High Fiber Gluten Free Breakfast Cookies

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Soft, chewy breakfast cookies made with certified gluten-free oats, oat bran, chia, flaxseed, almond butter, banana, raisins, and pumpkin seeds. Vegan, freezer-friendly, and naturally high in fiber.

  • Total Time: 40 minutes
  • Yield: 10 large cookies

Ingredients

Scale
  • 2 cups (180 g) certified gluten-free old-fashioned rolled oats
  • 3/4 cup (80 g) gluten-free oat bran
  • 1/3 cup (40 g) chia seeds
  • 1/4 cup (30 g) ground flaxseed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 medium very ripe bananas (about 230 g peeled), mashed
  • 1/2 cup (128 g) smooth almond butter, well stirred
  • 1/4 cup (60 g) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons unsweetened plant milk, as needed
  • 1/2 cup (60 g) raisins
  • 1/3 cup (50 g) raw or roasted unsalted pumpkin seeds

Instructions

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Mash the bananas in a large bowl until mostly smooth. Whisk in the almond butter, maple syrup, vanilla, and 1 tablespoon of plant milk until creamy.
  3. Add the rolled oats, oat bran, chia seeds, ground flaxseed, cinnamon, baking powder, and salt. Fold until no dry pockets remain.
  4. Fold in the raisins and pumpkin seeds. Let the dough rest for 10 minutes so the oats, chia, flax, and oat bran can absorb moisture.
  5. After resting, the dough should hold together when pressed. If it is very loose, add 2 tablespoons rolled oats. If it is dry and crumbly, add the remaining tablespoon of plant milk.
  6. Divide into 10 equal portions, about a generous 1/3 cup each. Place on the prepared baking sheet and press into rounds about 3/4 inch thick.
  7. Bake for 15 to 18 minutes, until the edges are lightly golden and the centers feel set.
  8. Cool on the baking sheet for at least 10 minutes before moving the cookies to a rack. Cool completely before storing.

Notes

  • Use oats specifically labeled gluten free when gluten avoidance is important.
  • The 10-minute rest is essential for the chia, flax, oat bran, and oats to absorb moisture.
  • These cookies spread very little, so shape them before baking.
  • For a nut-free variation, sunflower seed butter can replace almond butter. Nutrition will change.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze cooled cookies for up to 2 months for best quality.
  • Nutrition is an estimate based on 10 equal cookies and will vary by ingredient brand.
  • Author: Adam Moretti
  • Prep Time: 12 minutes
  • Cook Time: 15-18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Find it online: https://www.healthyamericanbites.com/high-fiber-gluten-free-breakfast-cookies/