Best Gluten Free Oatmeal Protein Cookies Recipes

GLUTEN-FREE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
• In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.
• In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
• Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

HEALTHY GLUTEN FREE BREAKFAST COOKIE RECIPE

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a medium size bowl, mix together the gluten free oats, gluten free oat flour, baking powder, cinnamon, and protein powder.
• In a separate bowl combine the eggs, melted coconut oil, honey, and vanilla. Combine dry ingredients with wet ingredients.
• Add in mix ins of your choice. I used dark chocolate chips, shredded unsweetened coconut and pumpkin seeds.
• Using a tablespoon, portion into 12 balls and flatten to the shape of the cookies you desire. Cookies will not expand during baking.
• Bake for 9-12 minutes. Tops should still be gooey, bottoms only barely browned. ENJOY!
• Store breakfast cookies in an airtight container in the fridge for up to two weeks.

GLUTEN-FREE OATMEAL PROTEIN COOKIES

Steps:

• Mix all ingredients together. The mixture should be like sticky cookie dough, not crumbly (add more milk if too dry and more protein powder if too wet). Drop by spoonfuls (about 1 1/2 tbsp/cookie) onto greased or parchment lined cookie sheets. Bake at 350 degrees for 15 minutes.