Gluten free breakfast cookies - one of my favorite ways to start the day!
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breakfast cookie recipe
Breakfast cookies all day long!
I guess I'm more old fashioned than I thought. The idea of a cookie for breakfast didn't work... until I tried these breakfast cookies. You guessed it - now it's my all day breakfast!Add this gluten free breakfast cookie recipe to your file of favorites and start the day healthy when you have to race out the door.
This is the first of many breakfast cookie recipes (check back later for others - I want to make sure they work first). By the way, these are quicker to eat than to make, so bake them the night before - they're still good.
Breakfast cookie recipe
Ingredients
- 2 eggs
- 1/2 cup liquid honey
- 1/4 cup butter, melted and slightly cooled
- 1 cup carrots, grated
- 1 cup almonds, coarsely chopped
- 1/2 cup raisins
- 1/2 cup dried apricots, finely chopped
- 1/2 cup dates, chopped
- 1 cup brown rice flour
- 1 1/2 cups large-flake rolled oats
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 2 teaspoon guar gum
How to make breakfast cookies
- In a large bowl, whisk eggs, honey and melted butter until smooth and well blended.
- Stir in the carrots, almonds, raisins, apricots and dates.
- In a separate bowl, combine the rice flour, oats, cinnamon, nutmeg, baking soda and guar gum.
- Tip the flour mix into the fruit mix and stir until well blended.
- Spoon walnut size pieces of dough onto a greased cookie sheet (or use parchment paper for easy clean up), about an inch apart, baking at 325 degrees for 15 to 20 minutes or until the cookie is firm when lightly pressed and golden.
- Remove the breakfast cookies onto a wire rack to cool.
- Store in an airtight container.
Notes for making breakfast cookies
| o | Instead of almonds (my favorite), try walnuts or pecans. |
| o | Use kitchen scissors for an easy way to "chop" the apricots. |
| o | Don't use instant cooking oats in this breakfast cookie recipe. I find the larger flake oats work better. |
| o | This recipe is adapted from a gluten free breakfast cookie recipe from Canadian Living magazine, which is from the "Kid Approved Cookbook", by the "Kids Eat Smart Foundation of Newfoundland and Labrador", Canada. |
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