Gluten-Free Breakfast Cookies

Cookies? For breakfast? Here's an oatmeal recipe you'll love.

Even before I was diagnosed with multiple food allergies and had to give up my Huevos Diablo and Blue Corn Chip Frittata I used to eat blonde brownies for breakfast. And sometimes, a cookie. Or two. I admit it. And yes, I'm one of those sly individuals who adds semi-sweet chocolate chips to pancakes and says, Dark chocolate is full of antioxidants, right? (insert wide-eyed innocent look).

So those who know me well will not be surprised I've been tinkering with my tasty Breakfast Brownie recipe and transforming it into (don't ask don't tell) some fabulous c-o-o-k-i-e-s. And, Yep. With chocolate chips.

It just wouldn't be breakfast around here without chocolate.


Gluten-Free Breakfast Cookies Recipe with Oats

Steel cut oats are highly nutritious and full of fiber. Softening them a bit before blending the cookie dough helps the final texture of the cookie. I eat mine slightly chilled- and sometimes I dip them into my green tea latte made with vanilla rice milk. Or... I zap in the microwave briefly- maybe 20 seconds- until they get soft and the chocolate gets melty. How yum is that?

Note: Concerned about oats? Read Shelly Case on oats here at Allergic Living. 


Ingredients:

1 1/3 cup Bob's Red Mill Gluten-Free Steel Cut Oats
2-4 tablespoons vanilla hemp or rice milk, as needed to moisten oats
3/4 cup brown rice flour or sorghum flour
1 cup GF 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
Pinch of nutmeg
1 2/3 cups light brown sugar
2 organic free-range eggs or egg replacer* see notes
2/3 cup light olive oil or grapeseed oil
2 tablespoons molasses
2 teaspoons bourbon vanilla extract
1/2 cup golden or dark raisins, or other chopped dried fruit
1/2 cup dairy-free chocolate chips
1/2 cup chopped nuts- pecans or walnuts- optional

Instructions:

In a bowl combine the gluten-free oats with 2-4 tablespoons rice milk to soften.
Allow the oats to soak for at least twenty minutes.

In a mixing bowl whisk together the flours, starch and dry ingredients.

Add in the eggs, oil, molasses and vanilla and mix well.

The dough should be thick. If the batter appears too wet, add a tablespoon of rice flour; add more flour as needed.

Mound the batter into a ball and chill for an hour.

Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

Using an ice cream scoop make rounded cookie dough balls and place them on the prepared baking sheet.

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

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.

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

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

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


Karina's Notes:

For egg replacer I used:
  • 1 tablespoon Ener-G Egg Replacer
  • 4 tablespoons warm water
Whip the egg replacer ingredients till foamy.


Karina