Almond Butter Swirled Oatmeal Breakfast Cookies (Gluten Free + Vegan)

Name: Almond Butter Swirled Oatmeal Breakfast Cookies (Gluten Free + Vegan)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
Ingredients: 1/2c Bob Red Mills All Purpose GF flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1 tbsp dairy-free butter, room temperature; 1/4c Lakanto monkfruit sugar; 1/4c Lakanto golden monkfruit sugar; 1/2 tbsp Bob Red Mills egg replacer; 1/8c unsweetened applesauce; 1/2 tsp vanilla extract; 1c Bob Red Mills GF oats (I used gf quick cooking oats); 2 tbsp almond butter (can sub with any nut/seed butter)

12 Cookies

32 min

These little cookies are so fun to make, and they taste amazing! The flavor is a really nice blend of oats, cinnamon, and nutty almond butter - all with a subtle sweetness! Imagine a sweet, cinnamon bowl of oatmeal that’s been drizzled with almond butter... That’s what these taste like, a nice warm winter breakfast!

Now, you'll notice there's a hefty ingredient list, but it's nothing crazy and there's a good chance you have most of the things! I used monkfruit sugars to keep the calories and carbs lower. However, if you want to sub the white monkfruit sugar with regular white sugar, and the Lakanto golden monkfruit sugar with brown sugar, the recipe will still be delicious!

Similarly, I used Bob Red Mill's Egg Replacer product as my vegan egg, however I'm sure the cookies would turn out just as well if you used flax egg instead!

Nutritional Info (per 1 cookie, recipe makes 12 cookies)

76 Calories, 10.5 Carbs, 2g Protein, 3g Fat

Please note, nutritional information will change if different ingredients are used.

almond butter swirled oatmeal breakfast cookies gluten free vegan

Look at the stuffed almond butter inside!!

I personally love that you can see the almond butter seeping out!

The close up!

Video showing step 5