Tag Archives for " gluten free recipes "

129 healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

Oatmeal Breakfast Cookie

Need an easy breakfast idea your kids will love? You’re going to love this oatmeal breakfast cookie recipe. They are simple to make, and you can easily double the batch and freeze them! Now, that’s ultimate convenience right there!

healthy oatmeal breakfast cookies. Easy to make and can be easily adapted to be gluten free

Don’t they look amazing? I mean, what’s not to love about oats, peanut butter, honey—yum. I will tell you that while the original recipe calls for 1/2 cup of honey, you can cut it down to 1/4 cup and still achieve a delicious cookie.

This recipe is also in my cookbook, The Best Homemade Kids’ Lunches on the Planet along with other breakfast favorites. Check out how easy these cookies are to make in this short video.

If it looks like a cookie and tastes like a cookie, then it must be a cookie! said Cookie Monster on Sesame Street. It is—sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega-3s.  Sssssshhhhhhhhh! Don’t tell them!

easy oatmeal breakfast cookie recipe that can be made ahead of time and frozen

Yes, I let my kids have a “cookie” for breakfast, but you know it’s way better than some of the processed breakfast foods found at the store. At least I know it’s made with real ingredients, and they are filling.

Oatmeal Breakfast Cookie

Yield: 12 cookie monster sized cookies

  • Author: MOMables
  • Yield: 8 giant cookies
  • Cuisine: Baking


  • 1/2 cup mashed banana (about 1 large)
  • 1/2 cup natural peanut butter (or non-peanut)
  • 1/2 cup honey*
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • 1/4 cup whole wheat flour*
  • 1/4 cup ground flax seed (or an additional 1/4 cup flour)
  • 1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup dried cranberries or raisins


  1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
  2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
  5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.


You can reduce the honey to 1/3 cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.


  • Serving Size: 12


31 Gluten-Free Spinach Tortillas

If I had known these tortillas were going to be so easy to make, I would’ve done it a long time ago! If you are anything like me, then you understand how time-consuming the dinner-making process can be. The kids are running around “doing their homework” while you try to do laundry, pick up the living room, and complete the rest of your mommy to-do list, so sometimes, it’s just a huge relief to make something easy!

your gluten free tortillas just got better with this easy homemade spinach tortilla recipe!

Finding delicious gluten-free tortillas at the store is getting easier than it used to be, but they often come with a hefty price tag. Especially the spinach variety. So when it gets tough to find alternatives at the store, come to MOMables; we have so many great ideas!

I’m fortunate that my daughter loves spinach, so I have been wanting to try these out for her for some time now. They’re so simple! You just need a few ingredients you probably already have in your fridge and cupboards.

They’re great for lunches too. One of my favorite spinach salads is topped with chicken, fresh strawberries, and a balsamic dressing. So why not put it in a spinach tortilla instead?

Related: Top 5 Lunchboxes We’ve Tested

It doesn’t take long to become an expert lunch packer; sometimes, you just need a little help to get started and point out some of the ways you can make your life easier. This is what MOMables is all about. We’ve put in the groundwork for discovering what works and what doesn’t. This way, we give you the most efficient ways to make your dinners and ultimately your kid’s lunches for the entire week! This is just scratching the surface of what MOMables can give you! Just click the link here to start getting FREE help!

Gluten-Free Spinach Tortillas

Recipe yields approximately six 6-inch tortillas

  • Author: MOMables.com
  • Yield: 6


  • 3 cups packed spinach, cleaned and stems removed
  • 1/4 cup water
  • 1 cup all-purpose gluten-free flour (I use King Arthur GF Flour)
  • 1/4 teaspoon baking powder
  • 4 tablespoons oil
  • 1/2 teaspoon salt


  1. In a large skillet, cook the spinach and water over medium heat until soft.
  2. Drain the excess water from the spinach, and set aside for use in the dough.
  3. Place the spinach in a food processor (or blender) and grind until smooth.
  4. Add the flour, baking powder, oil, and salt. Mix until crumbly.
  5. Add the reserved water from cooking the spinach, slowly as needed, until a smooth dough is formed.
  6. Divide the dough into equal parts, then roll into thin circles (dust with flour, as needed). Try to achieve about a 6-inch tortilla.
  7. Heat in a pan, one at a time, on the stove on medium heat. Toast on each side until it starts to bubble or golden dots appear.
  8. Serve with your favorite fillings!


Slightly adapted from: http://hotpotmeal.blogspot.com/2013/04/homemade-spinach-tortillas.html


1 gluten free lunchbox crackers

Gluten Free Lunchbox Crackers

Do you need gluten free lunchbox crackers to add to your kid’s lunchbox?

gluten free lunchbox crackers

MOMables has tons of ideas just like this one that you can get delivered to your inbox every week! Check it out!

It’s hard to find kid-friendly gluten-free crackers that are also whole grain. Most gluten-free baked goods are full of white rice flour and very starch-heavy. These easy crackers have some ingredients you might not keep on hand, but trust me – they’re worth it! Easy, tasty, and packed full of nutrition!

Related: Top 5 Lunchboxes We’ve Tested

I’m not known for my baking skills. In fact, I’ve ruined every single gluten-free baking attempt I’ve ever made…until these! So if I can make them, anyone can! They’re truly that easy!

My kids loved these so much, an actual fight broke out when I gave my older daughter one more cracker than the toddler, since the little one had already had a few earlier while in the kitchen with me! Lunchbox-worthy? Check!

Easy Gluten-Free Lunch Box Crackers (Egg, Dairy, Nut-Free Too!)

This 1-bowl recipe is very easy to make – you don’t even need a mixer! And even rolling it out and cutting it is easy and frustration-free!

  • Author: MOMables.com


  • 1/2 cup brown rice flour
  • 3/4 c almond flour (*for nut-free, use sunflower seed flour! See note below)
  • 2 Tbsp ground flax
  • 1 Tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp dried rosemary (or finely diced fresh rosemary)
  • 2 Tbsp sesame seeds
  • 1/2 tsp olive oil
  • 1/4 c water


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a large bowl, combine all the dry ingredients (flours, flax, yeast, garlic powder, salt, baking soda, rosemary, and sesame seeds) and mix well.
  3. Add oil and water and mix well with spoon. Knead dough with your hands until it comes together and can form a ball.
  4. Place dough on parchment paper or non-stick rolling mat. Roll out into a rectangular shape until dough is about 1/8″ thick (or as thin as you can get without it ripping.)
  5. Slice into crackers with a pastry wheel, pizza slicer, or cookie cutters (you can re-roll scraps and rough edges to make more.) If you’re just using a roller to cut out the crackers, you can roll the dough and cut them right on the same piece of parchment paper you’ll bake them on – just carefully transfer the whole sheet to the baking tray after cutting.
  6. Transfer crackers onto lined baking sheet, and bake at 350 degrees for 18-20 minutes, until slightly golden.
  7. Cool crackers on baking sheet for 10 minutes. Once cooled, store in an air tight container.


To make your own sunflower seed flour, grind 1/2 cup raw sunflower seeds in a coffee grinder or BlendTech to make roughly 3/4 cup flour.

Other gluten-free flours might work, but will change the flavor.

The nutritional yeast not only gives these a slight cheesy flavor, but it is full of nutritional benefits as well – 2 tablespoons has 8 grams of protein and 4 grams of dietary fiber, along with several essential minerals and B vitamins! I buy it in the bulk section of my grocery store, and keep this stuff on-hand to add to pasta and potato dishes, and to sprinkle on rice, vegetables, and popcorn instead of adding butter or cheese – my kids call it “cheese powder!”

Recipe inspired by Oh She Glows