Who wouldn’t like cookies for breakfast?
Before going gluten free I had a breakfast cookie that I made and my kids loved them. They were a healthy, okay semi healthy, cookie that I would make ahead for those busy days that we needed a grab and go type breakfast.
I found that keeping items like this in the freezer helped a lot on those busy mornings. They are healthier and less expensive than the store bought alternatives.
Since being gluten free breakfast has been challenging, especially on those busy mornings. I knew I wanted to recreate a breakfast type cookie, but gluten free cookies have been a bit challenging. I am sure you know what I mean. All too often gluten free cookies spread out and form a giant mess on the cookie sheet. Not only that, the texture and taste are often just not right.
After some tweaking and trial and error, I finally came up with a gluten free breakfast cookie that my family really enjoys.
We call this a breakfast cookie, but it really would work as a hearty oatmeal cookie.
- 3 cups gluten-free oats
- ½ cup white rice flour
- ½ cup brown rice flour
- ¼ cup cornstarch
- ¼ cup sweet rice flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup butter, softened
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raisins
- In a medium bowl, whisk together the dry ingredients and set aside.
- In a separate bowl cream together butter and sugars.
- Add eggs, one at a time, mixing well between addition.
- Add the vanilla. Reduce the mixer speed to medium and add dry ingredients.
- Mix until well blended and add raisins.
- Chill dough for 10 minutes. Do not skip this step. It helps them from spreading.
- Drop dough by the tablespoonfuls onto prepared cookie sheets, about two inches apart.
- Bake one sheet of cookies 10 to 12 minutes.
This post linked to Gluten Free Wednesdays.