Paleo & Gluten Free Eats

Gluten Free Oatmeal Breakfast Cookies

An incredibly easy and kid friendly breakfast cookie. One hundred percent gluten free and dairy free! Made with medjool dates, oatmeal, and almond flour. No refined sugar!

CourseSnack

Servings	Prep Time
24squares	10minutes

Cook Time

50minutes

Servings	Prep Time
24squares	10minutes

Cook Time

50minutes

Ingredients

1cup medjool dates
1/2cup almond flour
1/2cup arrowroot flour
1/4cup coconut oil
1/4cup almond milk
1whole egg
2tablespoons almond butter
1tablespoon maple syrup
1teaspoon ground cinnamon
1teaspoon vanilla extract
3/4teaspoon sea salt
1/2teaspoon baking soda
1cup old fashioned rolled oats
1/4cup chocolate chipsoptional- for sprinkling on top

Instructions

Preheat oven to 350F. Line a 8″ by 8″ pyrex baking dish with parchment paper.
In a food processor combine all the ingredients, except the oats and chocolate chips. Blend the ingredients together until the batter is fairy smooth- you still want some chunky date texture. The dough will be really sticky!
Add in the oats and pulse the food processor for 5 seconds.
Spoon the batter into the baking dish and smooth out. Sprinkle chocolate chips on top if you want, or just leave plain.
Bake for 50 minutes on 350F until slightly golden brown.