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Low Sugar Gluten Free Breakfast Oatmeal Cookie Sandwich With Cinnamon Yogurt Filling

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5-6 cookie sandwiches 1x
  • Category: Snacks, Breakfast


Yummy low sugar gluten free breakfast cookies made with simple ingredients, like almond flour and oats. Filled with the most delicious banana cinnamon yogurt filling for a quick and easy breakfast or snack! 



For the cookies:

  • ¾ cup almond flour
  • ¾ cup old fashioned oats (gluten free if needed)
  • ¼ cup oat flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 egg
  • 1/3 cup coconut sugar
  • 3 tbsp avocado oil
  • 3 tbsp almond butter
  • ½ tsp vanilla extract

For the filling:


  1. In a large bowl, combine all of the dry ingredients (almond four, rolled oats, oat flour, cinnamon, baking soda, and sea salt).
  2. In a separate bowl, whisk all wet ingredients (egg, coconut sugar, avocado oil, almond butter, and vanilla extract) together until smooth.
  3. Combine wet and dry ingredients, then set dough in the refrigerator for 20-30 minutes. This helps the dough to be less sticky and easier to scoop into cookies.
  4. Preheat oven to 350°F and line a baking sheet with parchment paper.
  5. Scoop dough onto parchment paper into 10-12 cookies, then use hands to smooth dough and slightly flatten the dough.
  6. Bake for 10 minutes, then allow to completely cool.
  7. Store in the refrigerator to make cookie sandwiches on the go. I add 2-3 tbsp of yogurt per sandwich, but you can fill them as much as you’d like!*


*Note, you can also fill the cookies ahead of time and freeze them, but you will need to allow them to thaw before enjoying so making them fresh is preferred.