You know those days when you want a healthy breakfast, homemade, that smells good and starts your morning with a smile? Well, these gluten-free breakfast cookies were born just like that: from a need for simplicity, lightness, and true comfort. I’ll tell you as I would tell a friend over a cappuccino: these are the cookies you prepare in ten minutes, with genuine ingredients, and that make you feel immediately more organized and at peace with the world.
The nice thing is that this is an easy and quick recipe, perfect even if you don’t have much experience with gluten-free desserts. The dough is soft, works quickly, and requires no special tools. They are light cookies, naturally butter-free and, if you want, also lactose-free, ideal for those looking for a daily treat that does not weigh down. And then, let’s face it, finding gluten-free cookies that are not as dry as the desert is a challenge: these, on the other hand, remain crumbly, fragrant, and perfect for dipping.
You can customize them as you like: a bit of dark chocolate, nuts, orange zest… they immediately become your favorite cookies. And if you prepare them the night before, in the morning you just need to open the jar to smell that scent that knows of home and good habits.
In short, if you’re looking for a gluten-free breakfast cookie recipe that is reliable, delicious, and accessible to everyone, you’re in the right place. Let’s prepare them together.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
GLUTEN-FREE BREAKFAST COOKIES
- 2 eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 3/4 cup erythritol (or sugar)
- zest of one orange
- 3 cups rice flour
- 2 cups cornstarch
- 1 tbsp baking powder
Tools
GLUTEN-FREE BREAKFAST COOKIES
- 1 Cutting Board cutting board
- 1 Bowl bowls
- 1 Cookie Cutter cookie cutter
Steps
In a bowl, beat the egg with the milk, oil, and zest. It should become a homogeneous and slightly frothy mixture.
Add the sugar and mix well until it dissolves.
Combine the sifted rice flour, cornstarch, and baking powder. Mix first with a spatula, then move on to hands: you’ll get a soft but not sticky dough.
Roll out the dough with a rolling pin to about 1/4 inch thickness.
Cut out the cookies with your preferred shapes.
Place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 350°F for 15–18 minutes, until the edges start to lightly brown.
Let them cool: they will firm up becoming crumbly and perfect for dipping.
FAQ (Questions and Answers)
Can I replace rice flour with another type of gluten-free flour?
Yes, you can use a ready-made gluten-free flour for desserts. Just keep in mind that it absorbs more liquids than rice flour, so you might need to add an extra tablespoon of milk.
Can I make them lactose-free?
Absolutely yes. Just use a plant-based milk (almond, rice, soy) and the recipe remains the same. They are naturally butter-free cookies, so perfect for those who are intolerant.
Can they be made without eggs?
You can try replacing the egg with 40 g of yogurt (also plant-based) or with a “flaxseed egg.” The consistency changes slightly, but they remain great for breakfast.
Can I add chocolate chips or nuts?
Of course, they become even more delicious. Add 40–50 g of chocolate chips, chopped almonds, or raisins to the dough before rolling it out.
