As promised when I shared my Double Chocolate Chip Oatmeal Cake recipe with all of you, next up is the gluten free Cookie Dough Oatmeal Cake! I couldn’t believe I hadn’t already shared this one. It was one of my first oatmeal cake creations back in the day, when I was newly gluten free and searching for ways to curb my cookie dough cravings. Even just a few years ago, there were not many gluten free cookie dough options other than the kind you get when you’re making a batch of cookies from scratch, which I enjoy doing but wasn’t a quick fix solution. Fortunately, I came up with the perfect mix of oats, chocolate chips, and other yummy ingredients to make this little dish.
I’ve always been a major fan of cookie dough. I used to love slice n’ bake cookies as a kid. Whenever my friends and I made them, we would only put them in the oven for a little while because we wanted crispy-edged cookies with centers that were still doughy. And of course, I was obsessed with cookie dough ice cream. If someone brought home a carton of cookie dough, I would immediately start digging for the delicious morsels. (Didn’t everyone?) By the time anyone else got to it, it was vanilla with polka-dotted holes! Now, the only thing better than a scoop of gluten free cookie dough is when I get to feel like a kid by eating cookie dough for breakfast, all baked into a gluten free Cookie Dough Oatmeal Cake.
This little ramekin full of oats, yogurt, chocolate chips, and other goodies takes just five minutes to whip up and about 25 minutes to bake in the oven, so you can pop it in and get ready for your day, then kick back and relax while you indulge over a scrumptious breakfast. Or, make one topped with a scoop of gluten free cookie dough ice cream for a delicious dessert. My favorite way to do the latter is with a scoop of So Delicious gluten free cookie dough coconut milk ice cream. I already use So Delicious coconut milk, but I had never tried their frozen desserts before I spotted this flavor at the grocery store last week. I’m apprehensive about any dairy free ice cream, really. Sorbet is good, and I enjoy it for a refreshing fruity treat, but it doesn’t pretend to be ice cream, which “other” milks do. I couldn’t stop myself when I saw this though – and for that I am glad, because it is INSANELY good and so are some of the other flavors I’ve now tried.
- 1/2 cup gluten free rolled oats
- 1/4-1/3 cup 2% or whole milk Greek yogurt*
- 1/2 cup milk of choice
- 1/4 cup unsweetened applesauce
- 1 tsp butter
- 1 tsp vanilla extract
- 1/2 tsp sugar
- 1/2 tsp cinnamon
- Pinch salt
- 1 Tbsp miniature dark chocolate chips
- Additional butter (to grease ramekin)
- Preheat oven to 375 degrees Fahrenheit.
- Mix all dry ingredients in a small bowl, then add in wet ingredients and combine thoroughly.
- Add in chocolate chips evenly.
- Grease a 1-cup (8 ounce) ramekin and pour in mixture.
- Bake at 375 degrees for 25 minutes, then set to high broil for 3 additional minutes.
- Let cool. Slide a knife around edges of ramekin and flip cake into a bowl, or enjoy straight from the baking dish. Enjoy!
[Tweet “Have your cookie dough and eat it too with this gluten free Cookie Dough Oatmeal Cake…for a delicious and healthy breakfast!”]
What’s your favorite way to eat cookie dough?
Ice cream or straight out of the mixer, or maybe slice n’ bake?
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