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Breakfast Cookies

Brilliant for both starting and ending the day with.

Who doesn’t want cookies for breakfast?! This little gem is packed with rolled oats and a plethora of fruit. It’s chewy and soft and ideal for breakfast on the run, school lunch boxes, or an afternoon pick me up. Pro tip: I like to pop these babies in the microwave and crumble on top of a scoop of vanilla ice cream. Side note- if you prefer your cookies with gluten, this recipe can easily substitute all-purpose flour instead of gluten-free flour.


Bowl #1

225 grams butter, softened

220 grams dark brown sugar

220 grams granulated sugar

Bowl #2

2 whole eggs

1 tablespoon vanilla extract

Bowl #3

1 1/2 cups gluten-free flour

1 teaspoon baking powder

1 teaspoon salt

3 cups gluten-free rolled oats

Bowl #4

1/2 cup dried strawberries, chopped

1/2 cup dried blueberries

1/2 cup dried cherries

1/4 cup currants



Preheat the oven to 350 and line a cookie sheet with parchment paper.


In the first bowl, cream together the butter and sugars for five minutes.


Add the second bowl to the butter and sugar mixture and continue to mix for an additional two minutes.


Whisk together the dry ingredients in the third bowl and add to the butter, sugar, and egg mixture. Mix until evenly combined.


Fold in the dried fruits in the fourth bowl ensuring the are equally distributed throughout.


Chill the cookie dough for thirty minutes.


Portion the cookie dough with a medium cookie scoop or large spoon. Freeze portioned dough for at least one hour or up to one week.


Place on prepared cookie sheet and lightly sprinkle with sparkling sugar, if so desired. Bake until the cookies are set and lightly browned. Let cool.


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