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Soaked Gluten Free Breakfast Cookies

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I keep adapting some of our favorite recipes to make them gluten free. The other day I took some breakfast cookies out of the freezer…and couldn’t let my daughter have one. So of course I had to tackle that challenge this week 🙂

Soaked, gluten free and delicious! Fresh baked this morning for a nice treat for the family. Do you ever have cookies for breakfast? If not you should give these a try.

Soaked Gluten Free Breakfast Cookies
makes 10 – 12 cookies

1 cup oats
1 cup any combination of gluten free flour (I used white rice, brown rice and teff flours)
1/2 cup butter or coconut oil
1/3 cup kefir, buttermilk, sour milk or water + lemon juice
1/3 cup honey
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 cup add-ins (chocolate chips, nuts, dried fruit, coconut)

Melt the butter or coconut oil. Mix the oats, flour, butter and kefir. Let soak 7 – 24 hours.

Heat oven to 350 degrees F.

Add the remaining ingredients to the soaked mixture. Mix well. Drop large mounds onto a parchment lined baking sheet.

Bake 20 minutes, until golden.

Serve warm or allow to cool and store in an airtight container. They freeze very well.


  1. Swarna says:

    Hi Mary,

    These look yummy and would like to make for my 5yr old son! If I choose to use only lemon juice instead of kefir or buttermilk how much lemon juice and water should I add to make the 1/3 cup liquid to soak oats and flour?

    I made your allergen free honey oat bars and froze them. My son liked them😊👍

    Thanks for sharing your wonderful recipes.

    • I’m glad the honey oat bars worked out for you, Swarna! I usually do about 2 tsp. lemon juice and then the rest water to equal 1/3 cup. It doesn’t have to be exact. Just a splash 🙂 I hope your son likes them!

  2. Swarna says:

    Hi Mary,

    Thanks for getting back to me. I have one more question….
    Is there a particular reason why we should add lemon juice to the soaking liquid? Can lime juice or anything else can be substituted when I have no lemons on hand?

  3. Amy J. says:

    I don’t have kefir, but I’ve started making yogurt – do you think that would work for soaking? Or should I use just whey or whey and water?

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