Gf Breakfast Cookies Recipe

Looking for an easy GF Breakfast Cookies recipe? Learn how to make GF Breakfast Cookies using healthy ingredients.


Submitted by anng27

Makes 32 servings



http://glutenfreegoddess.blogspot.com/2008/02/breakfast-cookies.html

Recipe Ingredients for GF Breakfast Cookies


dry ingredients:
3/4 cup sorghum flour
1 cup buckwheat flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 pinch of nutmeg
1 cup organic light brown sugar

In a separate bowl blend:
2/3 cup light olive oil
2 tablespoons molasses
2 teaspoons vanilla extract
2 tablespoons vanilla hemp or rice milk, as needed to moisten oats

Add to this wet mix:
1 1/3 cup steel cut oats

Later add:
2 eggs
1/2 cup dried cranberries
1/2 cup dairy-free chocolate chips

Recipe Directions for GF Breakfast Cookies

  1. In a mixing bowl, whisk together dry ingredients.

  2. In a separate bowl blend wet ingredients. Add oats to wet ingredients and allow the oats to soften for at least twenty minutes.

  3. Combine the two bowls- wet and dry ingredients- with a sturdy wooden spoon till moistened.

  4. Prepare 2 organic free-range eggs or make your egg replacement.

  5. If you are adding eggs, beat two free-range organic large eggs till frothy.

  6. For egg replacer I used:

  7. * 1 tablespoon Ener-G Egg Replacer

  8. * 4 tablespoons warm water

  9. Whip the egg replacer ingredients till foamy.

  10. Add the beaten eggs or the egg replacer to the cookie batter and combine well. The dough should be thick. If the batter appears too wet, add a tablespoon of rice flour; add more flour as needed.

  11. Mix in chocolate chips and dried fruit, then mound the batter into a ball and chill for an hour.

  12. Preheat the oven to 375 degrees F.

  13. Using an ice cream scoop make rounded cookie dough balls and place them on a non-stick or prepared baking sheet.

  14. Press down slightly- but not too hard because if the dough balls are too flat the cookies will spread too thin.

  15. Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 15 to 20 minutes, depending upon how big you make your cookies.

  16. Cool on the baking sheet for 2 - 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.

  17. When completely cool, wrap two at a time in foil; bag in a freezer storage bag. Freeze for future oatmeal goodness.

  18. Makes 32 big cookies (I baked four batches of eight).

Categories

Dessert, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 46.2g
Amount Per Serving
Calories
137
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
104mg
4%
Potassium
67mg
2%
Total Carbohydrates
19.1g
6%
Dietary Fiber
1.6g
6%
Sugars
7.6g
Protein
2.5g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
    Bad points
  • High in sugar
  • Contains alcohol
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