In need of an easy, allergen-free breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.
When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.
I don’t blame them. Who doesn’t want a cookie for breakfast?!
Easy Gluten-Free Breakfast Cookies
I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.
Sunbutter makes a great allergy-friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.
I also add some ground flax seeds to make sure the cookies hold together.
Soak Grains for Better Digestion
Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.
If you’ve never soaked your grains before, rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.
When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.
Kids in the Kitchen
This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.
You can teach even your youngest children all the necessary skills for making these delicious breakfast cookies with the Kids Cook Real Food eCourse! Check it out HERE.
Kids can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!
You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.
Seasonally-Inspired Breakfast Cookies
Change up the flavor of your sunbutter breakfast cookies by adding seasonal ingredients.
In the summer add diced strawberries, blueberries, or peaches.
For fall you could add some diced apples and cinnamon. Be sure to chop the apples finely enough to make them bite sized for kids.
Dried cranberries make a very festive cookie during the holidays.
Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.
Easy Prep-Ahead Breakfast Cookies
Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Paired with a big glass of homemade rice milk you’ll have breakfast on the table in under a minute!
You can also add them to lunch boxes for a delicious and healthy treat.
I have to share a fun fact that I learned while making these.
When you mix a lot of baking soda with sunbutter it turns green!
Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.
Allergen Free Sunbutter Breakfast Cookies
A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.
- 2 1/2 cups gluten-free oats
- 1/2 cup sorghum flour or brown rice or amaranth
- 3/4 cups warm water
- 2 Tbsp. lemon juice
- 1/2 cup sunbutter unsweetened
- 2/3 cup honey
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup ground flax seeds
- 1/2 cup add-ins: chocolate chips dried fruit, coconut, seeds, nuts
Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Add the sunbutter, honey, salt, soda, and flax seeds to the oat mixture. Mix well.
Stir in the add-ins.
Scoop mounds of dough onto the prepared baking sheet (as large or as small as you like).
Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.
This post is linked to Savoring Saturdays.
I love breakfast cookies … so fun for the whole family! Thanks so much for sharing this with us over at Savoring Saturdays linky party. Hope to see you back there this week.
My whole family loves them too!
Cookies for breakfast are so fun! I am featuring them tonight on Savoring Saturdays! Can’t wait to see what you share this week!
Thanks for the feature, Elle!!
Can you use quick oats instead? These are great for nut free schools.
I haven’t tried quick oats, Tm. I think they would be ok. But they might absorb liquid differently. So you’d just have to try it and see.
Do you soak the oats on the counter or in the fridge for 24 hours?
On the counter, Julie. No need to refrigerate.
I have soaked oats and flour this morning and will be baking them tomorrow in the a.m. The oats looks clumpy and dry after I added the required amount of water….I was thinking they will look soft and wet? Hope I didn’t mess anything up!
The amount of liquid I use for soaking in a particular recipe just depends on how much liquid the whole recipe requires. Sometimes it’s quite wet. Sometimes it’s more crumbly. No need to worry 🙂
I was wondering if you are making these now, on the vitamin A detox? They look super yummy! I am going to begin this diet with my family in August, and am trying to have thorough meal plans and ideas in advance…do you know if there is a good sub for the oats? Or perhaps you make this an exception? Oddly, I think my 1 year doesn’t do well with oats, when all this time I thought it was the dairy!
We do still make them. I have not found oats to be a problem for us. We don’t go overboard, but I’ve taken them out for a bit and didn’t notice any difference. You can try replacing them with more flour if you’re concerned.
I make these all the time now and my whole family loves them! I’ve always wanted to soak my oats for basketball goods like these but never knew the best way to do it, so I was very excited that this step was included.
One time I ran out of honey and used Maple syrup instead. The taste didn’t really change but I thought they were slightly softer and they didn’t spread as much which was surprising.
Thanks so much for the great recipe!
I’m so glad you like them, Heidi!! These are definitely a favorite around here too. Good to know about the maple syrup!!
So… if I wanted green cookies what adjustment would I need to make? Thanks- I appreciate all your work at sharing how to make nourishing food that is family friendly!
No adjustment! Make them as the recipe says and they will be green on the inside 🙂