oatmeal-coconut crisps (flourless & GF)

If I had my way, and gaining weight was never a factor, I'd eat cookies for breakfast every day.
They're portable, tasty, quick, no fuss, ready to eat, and require no assembly when you're waiting for the espresso to kick in and make you human.
I love breakfast, but I hate making food that early in the day.
I would love to have a private chef feed me in the morning rather than at night. I mean, if I had to choose between morning or night...you know.  LOL
Some nights, I'll take my laziness  efficiency to a new level by making my breakfast ahead of time, so it's ready to go in the morning.
Perhaps that's why I'll always be creating cookies that are "breakfast" suitable.
Not a lot of sugar, not a lot of starch, or gluten, and hopefully some protein, if that's possible?
Kashi made some cookies that were healthier and suitable for breakfast; they were good, pricey though, little too much starch and sugar for me though, and I'm just not sure about the list of "natural" ingredients, so I'd prefer to make my own.
In the past, I've made a couple of cookies that are semi suitable for breakfast consumption.

These are tasty!
Nice and crisp, lightweight, not starchy, very flavorful!
Almost one bowl easy.
You do have to pull out the food processor to grind up half the rolled oats.
You could try to skip that step; I am curious to see what happens if  you do.
Cookie might not hold together though.
The first batch I made I did NOT flatten them, Second batch I did and the cookies came out
much better; crispier. So basically, the thinner you flatten them the crispier they get--just watch the baking times if you go the really thin route.




oatmeal-coconut crisps (flourless & GF)
print recipe

2 cups rolled oats (aka old-fashioned oats), divided
¾ cup unsweetened shredded coconut
¾ ts sea salt
1 TB cornstarch
½ ts baking powder
1 stick (½ cup) unsalted butter, softened
⅓ cup granulated sugar
⅓ cup packed light-brown sugar
1 large egg
1 ts pure vanilla extract

cook notes: 
use rolled aka old fashioned oats, not quick cooking.
Most oats are gluten free, make sure the oats you are using are 100% gluten free.
Make sure to flatten cookie dough balls before baking as they will not spread or flatten on their own.
You could add chocolate chips or raisins to the dough.  This is not a dough that you can cover and use the next day. The dough does dry out fairly quickly. With that said, I highly doubt it freezes well.
The flatter you make the cookies the crispier they get; but watch the baking times if you go really flat.
This dough makes about 24 small cookies or 15-20 bigger ones.

Preheat oven to 375 degrees.
In a food processor or other grinder, pulse 1 cup of the oats until finely ground.
In a medium bowl mix the grinded oats, shredded coconut, the remaining 1 cup of oats, cornstarch, baking powder and salt; mix well and set aside.
In a large bowl, cream the butter and sugars until light and fluffy; add in the egg, vanilla extract.
Next add in the dry ingredients and mix till just combined.
If your kitchen runs really hot, place in fridge for 10 minutes to firm up. No longer than 20 minutes as the dough will start to dry out.
On parchment lined baking sheets, drop cookie dough size into tablespoon or larger.  Gently flatten cookies. Cookies will not spread much during baking and will not flatten either, so it’s important to flatten before baking.
Bake until edges are deep golden brown, about 15-18 minutes.
Please let these cookies cool a bit before removing, they are super fragile when straight out of the oven.