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
Ingredients:
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)
Directions:
- Preheat the oven to 350 degrees with the rack on the middle upper position.
- Whip together the butter, peanut butter, brown sugar, applesauce, and vanilla.
- Mix in the eggs and liquid milk.
- Gently mix in the flour, dry milk, salt, and baking powder.
- Fold in your add-ins.
- Line an air-bake baking sheet with parchment paper.
- 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.
- Bake for about 16-20 minutes, rotating half-way through.
- 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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