Gluten-Free Breakfast Cookies
By the Gluten Free Recipes team ·
Start your day with these delightfully chewy and satisfying gluten-free breakfast cookies, packed with wholesome ingredients and a hint of sweet vanilla. They offer a tender crumb with a slightly crisp edge, perfect for a quick and energizing breakfast on the go.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, certified gluten-free baking powder, salt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Breakfast Cookies: When preparing this breakfast recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned. Always verify that all ingredients, especially packaged and processed items like baking powder and flour blends, are certified gluten-free, as formulations can change In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Breakfast Cookies: This recipe is naturally free from gluten-containing grains, relying on a certified gluten-free flour blend for structure. Always check labels for cross-contamination.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 2 large eggs
- 0.5 cup milk
- 2 tbsp olive oil or melted butter
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain.
- 2
In a separate large bowl, whisk the two large eggs until they are lightly frothy. Then, gradually whisk in the milk, olive oil or melted butter, and pure vanilla extract until the wet ingredients are well emulsified and fragrant.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix. The batter should be thick and slightly sticky; let it rest for about 5 minutes to allow the gluten-free flour blend to hydrate.
- 4
Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should feel firm to the touch.
- 5
Allow the gluten-free breakfast cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for a delightful breakfast treat, or store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition (per serving)
Tips & Notes
- Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
