The Ultimate Gluten Free Breakfast Cookie Recipes

THE ULTIMATE BREAKFAST COOKIE

The Ultimate Breakfast Cookie image

Breakfast on the go! I've made some changes to my favorite oatmeal cookie recipe; incorporating peanut butter and molasses! They're so yummy!

Provided by Galley Wench

Categories Breakfast

Time 25m

Yield 16 large cookies

Number Of Ingredients 15

Ingredients

3/4 cup unbleached all-purpose flour (3.4 oz.)
3/4 cup whole wheat flour (3.4 oz.)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups rolled oats, old-fashioned (3 1/2 ounces)
1 cup toasted pecans, chopped (4 ounces)
1 cup raisins (or other dried fruit)
1/2 cup toffee pieces (or chocolate chips can be substituted)
6 tablespoons unsalted butter, softened but still cool
1/2 cup creamy peanut butter
1 1/2 cups light brown sugar
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees.
Line two large baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, and salt in medium bowl.
In second bowl, stir together oats, pecans, dried fruit, and toffee or chocolate chips.
In standing mixer (with flat beater) beat butter, peanut butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
Scrape down sides of bowl with rubber spatula; add egg, molasses and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
The dough will seem dry, but resist the urge to add more liquid.
Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
Using hands, gently press each dough ball to 1 inch thickness.
Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (IMPORTANT -- cookies will seem underdone and will appear raw, wet, and shiny in cracks), about 7 minutes longer.
DO NOT OVERBAKE!
Cool cookies on baking sheets on wire rack 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

THE ULTIMATE GLUTEN FREE BREAKFAST COOKIE

The Ultimate Gluten Free Breakfast Cookie image

Make and share this The Ultimate Gluten Free Breakfast Cookie recipe from Food.com.

Provided by No Wheat For Me

Categories Breakfast

Time 24m

Yield 5 Dozen cookies, 60 serving(s)

Number Of Ingredients 13

Ingredients

4 1/2 cups gluten-free oats
2 teaspoons baking soda
1/2 cup flax seed meal
1 1/2 cups peanut butter
8 tablespoons butter
1 cup brown sugar
1/4 cup honey
1 banana, mashed
3 eggs, beaten
1 teaspoon vanilla
3/4 cup slivered almonds
3/4 cup chocolate chips
1/2 teaspoon sunflower seeds

Steps:

Preheat oven to 350 * Fahrenheit.
In a medium bowl, combine oats, baking soda and flaxseed meal.
Using an electric mixer cream together peanut butter, butter, sugar, honey and banana . Beat in eggs and vanilla then add the oat mixture until thoroughly mixed. Stir in nuts, chips and seeds.
Drop by tablespoons 2 inches apart on an untreated cookie sheet. Bake 12-14 minutes, until golden brow, and hen cool on pan.

Nutrition Facts : Calories 98.2, Fat 6.7, SaturatedFat 2.2, Cholesterol 13.4, Sodium 90.3, Carbohydrate 8.4, Fiber 1, Sugar 6.8, Protein 2.5

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