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Gluten Free Breakfast Cookie by sloCooking.net

Gluten Free Breakfast Cookie

Heather Thomas, sloCooking


  • ½ cup dairy free margarine softened
  • 1 cup sunflower butter
  • 1 1/3 cup packed light brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1/3 cup water
  • 2 cups gluten free all purpose flour
  • 2 cups gluten free quick cook oats
  • ¼ cup unsweetened coconut flakes
  • ½ tsp kosher salt
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 cup gold raisins


  • Pre-heat oven to 350’F
  • Mix together dairy free margarine, sunflower butter, brown sugar and vanilla until creamy – either by hand or with a mixer
  • Beat in eggs and water
  • Mix dry ingredients together: gluten free flour, gluten free oats, salt, cinnamon, baking soda
  • Blend into liquid mixture
  • Stir in raisins
  • Drop by spoonfuls onto greased baking sheets
  • Slightly flatten cookies before putting pans in oven
  • Bake 18-20 minutes
  • Cool on cookie sheet for 1 minute before transferring cookies to cooling rack
  • Store in an airtight container


If using sunflower butter - be aware that it goes through a chemical reaction while cooking and turns green. There is nothing wrong with how it tastes afterwards, but if you don't enjoy green foods you could switch over to a different nut/seed butter. However it would be fun for St. Patrick's Day!