Gluten Free Oatmeal Chia Seed Breakfast Cookies
If you have never used avocado oil for baking, we would highly recommend it. Also, it’s an easy way to keep a dessert lactose-free. Many people substitute olive oil to reap some of the health benefits from monounsaturated fats, but olive oils tend to have too strong of a flavor for sweet items. Plus, avocado oil has even more monounsaturated fats than olive oil.
Also, in replacing avocado oil for butter, you can use a little less oil. The reason is that the avocado oil is a slightly thinner than melted butter, so it absorbs the dry ingredients better.
- ¾ cup Chosen Foods avocado oil
- 1/3 cup palm sugar*
- 2 tsp vanilla extract
- 2 eggs
- 2 egg whites whipped to soft peaks
- 2 ½ cups Certified Gluten Free oats
- 1 ¾ cup gluten free flour or brown rice flour
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ cup chia seeds
- ½ cup cocoa nibs
Preheat oven to 325° Grease a cookie sheet or get out your silicone baking mat.
Cream butter and sugar until light. Add vanilla, eggs.
Stir in oats, flour, baking soda, salt, cinnamon, nutmeg, chia and cocoa nibs. Dough will be slightly stiff.
Fold in the whipped eggs. These just add a little bit of fluff to the dough.
Bake in the oven in the center rack for about 12 minutes. These don’t bake down like regular cookies so if you want a flatter cookie, press them down a bit before baking.
If you prefer a sweeter cookie, feel free to add 3 TBS of maple syrup to the mixture. If you like a moister cookie, we like to add chia gel to combat crumbles. You will love the health benefits and texture it offers.