Gluten free granola cookies

Dairy-free and Gluten-free granola cookies

These dairy-free AND gluten-free granola cookies are the ultimate healthy snack. Packed with lots of good whole ingredients, they are a source of fibers and healthy fats. Therefore, these are perfect for breakfast, as a snack for school/office or to include in your lunch box.

Like all my other recipes, the ingredients include only naturally gluten-free flours or grains. I never use gums or commercial pre-mixed blend. The cookies are also lactose free, without any butter or dairy product.

Tips and substitutions in these gluten-free granola cookies

In this recipe I use oats, puffed quinoa and puffed rice. These whole grains can be replaced by your favourites, in the same amount. You can use buckwheat flakes, millet flakes, buckwheat groats… If you want to make them extra rich in nutrients, you can also replace a part of the dried fruits or of the flakes with seeds. For example flaxseeds, sesame seeds or chia seeds.

Dairy-free and Gluten-free Oat granola cookies

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Course: BreakfastDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

0

minutes

Ingredients

  • 80 g rice flour

  • 20 g tapioca starch

  • 30 g teff flour / millet flour (or more rice flour)

  • 50 g puffed rice

  • 100 g oats

  • 40 g puffed quinoa

  • 60 g sugar

  • 50 g chopped almonds /hazelnuts (optional)

  • 2 tsp baking powder

  • 5 tbsp soy yogurt

  • 2 tbsp seeds oil

How to

  • Pre-heat the oven to 356°F/180°C.
  • In a big bowl, combine the flours, cereals, yeast, sugar and dried fruit.
  • Mix with the oil, add the yogurt and dried berries. Mix with a mixer, if necessary add a little water (2-3 tablespoons should be enough). The dough must be sticky but if pressed slightly very compact!
  • Roll it out with a rolling pin between two sheets of parchment paper and cut into discs with a glass or the dedicated pastry rings.
  • Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven for 10-15 minutes at 356°F/180°C.
  • Keep an eye, they should be golden and still quite soft. Once cooled they will be crunchy to the right point!

Other gluten-free cookies recipes on the blog

If you are looking for a crunchy version of chocolate chip cookies, take a look at this recipe involving rice and buckwheat flour. Moreover, you can find here a simple but foolproof shortbread, to which you can easily add chocolate chips.

And don’t forget to follow me on Instagram or Pinterest to be updated every time I develop a new recipe!

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