These oatmeal cookies are filling and packed with wholesome ingredients, making them perfect for breakfast.
My favourite add-in combinations are walnut/currant/raisin or carrot/walnut/coconut, but as mentioned in the recipe below, you can mix a few number of dried fruits, nuts and seeds that you like.
2 Cups Gluten Free Rolled Oatmeal
1/2 Cup orange juice
1/2 Cup Boiling Water
Zest of One Orange
1/2 Cup Fine White Rice Flour
1/4 Cup Sorghum Flour
1/2 Cup Almond Flour
1/2 Cup Tapioca Flour
1/2 Cup Palm Sugar
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1 Tsp. Cinnamon
1/2 Tsp. Dried Ginger Powder
1/4 Tsp. Nutmeg Powder
2 Large Very Ripe Banana (mashed)
1/2 Cup Coconut oil (melted)
1/4 Cup Maple Syrup
Add-ins (choose 2 or 3)
1 Medium Carrot (shredded)
1/4 Cup Black Currant or Raisin
1/4 Cup Walnut (chopped)
1/4 Cup Shredded Coconut
1/4 Cup Pumpkin Seeds (or other types Seeds)
1/4 Cup Dark Chocolate Chips
Or anything else you might like! Let your imagination and taste buds guide you 😉
1. Preheat the oven to 325F. Line a baking sheet with unbleached parchment paper.
2. Combine ingredients in the oatmeal mixture and set aside. This would soften the oatmeal a bit and will result in chewier cookies which I like. Plus the oatmeal will soak up the orange flavour.
3. Whisk together all the “dry” ingredients in a mixing bowl.
4. In a separate large mixing bowl combine all the “wet” ingredients.
5. Add the “dry” mix to the “wet” and mix until everything is well combined.
6. Add the oatmeal mixture to the wet/dry mix and combine well.
7. Fold in the optional add-ins and mix well. Let the cookie dough rest for about half an hour to let the oatmeal soak some of the moisture.
8. Scoop the cookie batter using an ice-cream scooper (or just use your hands or a large spoon) and flatten the cookies a bit (not too much, the cookies flatten a bit in the oven as they bake).
7. Bake in the oven for 15-20 minutes, until golden. Take out of the oven and let them cool on a wire rack.
Makes about 2 dozen cookies.