Gluten Free Breakfast Cookies
Ever want something to snack on thats sweet but not super decadent? You know, a cookie that kind of doubles as breakfast first thing in the morning. Something simple, that you can easily change to suit your tastes or the seasons.
The combination of flavours I used for this batch worked really well with the heavy flavours of the all -purpose GF flour I had kicking around the house. The tart fresh cranberry cut through it, the dried cranberry added a sweet kick, the cinnamon and cardamom mellowed it and the lemon zest lightened the flavour with just a hint of brightness.
I’d suggest that no matter what you use for flavours in this cookie, paint them with a little olive oil and then again with a bit of honey before cooking to give them additional sweetness. If you want the bottoms of your cookies to be crunchy, paint the bottom of your cookie sheet with olive oil before placing the cookies on it.
Best way to eat these- dunking in a really hot coffee or hot chocolate, or hot rice or almond milk. yum.
This is the first time I’ve experimented and come up with these, so, please let me know if they work for you or how they turn out!
Gluten Free Breakfast Cookies
Ingredients
Cookie dough:
- 2 cups of gluten free all purpose flour of your choice (I like a combo of 1/2 cup sorghum, 1/4 cup brown rice 1/4 cup millet, 1/3 cup arrow root starch, 1/3 cup tapioca starch) (or you can just use Bob’s Redmill)
- 1/2 tsp xantham gum (or try 2 tsp of agar agar powder disolved in 2 tbsp hot water and see how it works out)
- 1/2 cup coconut oil, melted
- 1 tbsp honey (Vegan: 2 tbsp agave nectar), melted
- 1 pinch of salt
Flavourings (all flexible!, I think I’d add more fruit and nuts the next time I make these):
- 1 tsp vanilla or seeads from 1/2 vanilla bean or your choice of extract
- 4 tbsp frozen cranberries ground in a blender
- 1 tsp cinnamon
- 8 tbsp finely chopped (in a blender) dried cranberries or your choice of dried fruit
- zest of 1 lemon
- 1/4 cup roasted chopped pecans (or you choice of nuts)
Directions
- Mix the flour, xantham gum, spices and lemon zest.
- Add in the chopped fruit, dried fruit, and nuts, stir to coat well.
- Add the melted coconut oil and honey and extract. Mix everything as thoroughly as possible.
- Form the dough into a ball and roll it out on parchment paper to 1/4 inch thick.
- Press out your favorite shapes, don’t forget to paint them with a little olive oil and honey.
- Cook at 350 degrees on a greased cookie sheet or parchment paper until the tops and edges start going golden (around 10 min).
- Let cool for about 10 min before transferring to continue cooling on a cookie rack. While they are cooling, you may wish to brush on additional honey, maple syrup, or agave nectar for sweetness.
Done!
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