Ingredients
- 1 1/3 cups oat flour if gluten intolerant, get gluten-free oats
- 1/4 cup cashew flour
- 1/4 cup arrowroot flour
- 1/4 cup almond flour
- 1 tbsp baking powder
- pinch salt
- 1/4 cup coconut sugar
- 1/2 cup chopped goji berries
- 1/2 cup almond milk or regular milk
- homemade almond milk recipe here
- 1/4 cup coconut yogurt or regular yogurt
Surface Flour (set aside)
- 1/4 cup oat flour for surface and kneading
Coffee Cake Crumble
- 1/4 cup gluten-free oats
- 3 tbsp coconut oil (or cold butter) solid form, not melted
- 1/4 cup coconut sugar
- pinch sea salt
- pinch orange peel fresh is great, or my favorite zest is the one from The Spice House
Instructions
COFFEE CAKE OATMEAL BREAKFAST COOKIES: PREP
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Freeze: 1/4 cup coconut oil for at least 45 min-1 hour so it doesn’t melt when you mix it.
If you don’t have time to freeze it that long and want to do around 10 minutes instead, you may want to skip the high speed blender and use a pastry blender to really work it in without melting it.
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Preheat: oven to 400° F
COFFEE CAKE OATMEAL BREAKFAST COOKIES: INSTRUCTIONS
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Mix Dry Ingredients: Mix all dry ingredients together and put in a high speed blender or food processor for 15 seconds. We want to evenly distribute the fat (coconut oil) so its pea-sized.
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Mix Wet Ingredients: Sparely mix all of the wet ingredients together and add the dry ingredients to the wet ingredients. Don’t overmix!
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Knead: Knead the flour mixture into a ball and transfer to a lightly floured surface (I use oat flour). It’s easiest when you flour your hands as well.
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Shape: Shape into cookie disks (frisbee shape), OR into a 1/2 inch thick circle.
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Cut into 8 slices
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Transfer onto a baking sheet with parchment. Top each slice with the coffee cake crumble and bake for 20 minutes or until golden brown.
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Rest: Let it rest for 5-10 minutes until you can pick it up easily.
Enjoy!
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These coffee cake oatmeal breakfast cookies are definitely for sharing! Warm breakfast cookies, nom nom nom.
Recipe Notes
Prep time does not include time to freeze coconut oil-this time can be adjusted if needed.
Serve with clotted cream and tea for a traditional British fare.
*Though I didn't because I wanted to keep these healthy, a powdered sugar glaze would make these EXTRA