Gluten-free Version of the Oat Breakfast Cookie

One of the recipes that my friends repeatedly tell me they are making is my Breakfast Cookie Recipe. I LOVE that people have enjoyed them so much!

A few months ago I had to take myself off of gluten (come to find out it has been the source of my insomnia for the past few years), so I needed to find a way to adapt my Breakfast Cookie Recipe to meet the allergy needs of everyone in my household.

Below is the gluten-free, tree-nut-free, coconut-free breakfast cookie recipe that I came up with (and I reduced the sugar some, too!).

Breakfast Cookie

5 TBS organic butter, softened
1 cup organic peanut butter
3/4 cup organic brown sugar
5 TBS organic applesauce
2 tsp homemade vanilla
2 organic eggs
1/3 organic whole milk
1 cup gluten-free oat flour
1/4 tsp baking powder
1/3 cup organic dry milk
1 tsp salt
4 1/4 cups add-ins (I have been using 2.5 cups organic oats flakes, 1 cup organic oat bran, 3/4 cup mixed sizes Enjoy Life chocolate chips)

  1. Preheat the oven to 350 degrees with the rack on the middle upper position.
  2. Whip together the butter, peanut butter, brown sugar, applesauce, and vanilla.
  3. Mix in the eggs and liquid milk.
  4. Gently mix in the flour, dry milk, salt, and baking powder.
  5. Fold in your add-ins.
  6. Line an air-bake baking sheet with parchment paper.
  7. Using a 1/4 cup measuring cup, generously doll-up 1/4 cup mounds of the the batter onto the parchment paper. Slightly smush down the batter so it looks cookie shape.
  8. Bake for about 16-20 minutes, rotating half-way through.
  9. Cool for 5 minutes on the pan before moving to a cooling rack.

** Makes about 18-20 cookies.
** I keep 5 or 6 in an air-tight container on the kitchen counter and freeze the rest in a ziploc bag. By freezing them, I have fresh cookies whenever I want!
** All sorts of add-ins work if you're not restricted by allergies: nuts, dried fruits, coconut, etc.

Adapted from KingArthur's flour

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