Gluten-Free Breakfast Cookies Recipe with Oats

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Steel cut oats are highly nutritious and full of fiber. Softening them a bit before blending the cookie dough helps the final texture of the cookie. I eat mine slightly chilled- and sometimes I dip them into my green tea latte made with vanilla rice milk. Or... I zap in the microwave briefly- maybe 20 seconds- until they get soft and the chocolate gets melty. How yum is that?

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Ingredients

  • 3/4 cup rice flour or sorghum flour
  • 1 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 2/3 cups
  • organic light brown sugar
  • 2/3 cup light olive oil
  • 2 tablespoons molasses
  • 2 teaspoons bourbon vanilla extract
  • 2-4 tablespoons vanilla hemp or rice milk, as needed to moisten oats
  • 1 1/3 cup Bob's Red Mill Gluten-Free Steel Cut Oats
  • Prepare 2 organic free-range eggs or make your egg replacement
  • 1/2 cup golden or dark raisins, or other chopped dried fruit
  • 1/2 cup dairy-free chocolate chips

Preparation

Step 1


Cookies? For breakfast? Here's an oatmeal recipe you'll love.

Even before I was diagnosed with multiple food allergies and had to give up my Huevos Diablo and Blue Corn Chip Frittata I used to eat blonde brownies for breakfast. And sometimes, a cookie. Or two. I admit it. And yes, I'm one of those sly individuals who adds semi-sweet chocolate chips to pancakes and says, Dark chocolate is full of antioxidants, right? (insert wide-eyed innocent look).

So those who know me well will not be surprised I've been tinkering with my tasty Breakfast Brownie recipe and transforming it into (don't ask don't tell) some fabulous c-o-o-k-i-e-s. And, Yep. With chocolate chips.

It just wouldn't be breakfast around here without chocolate.


Gluten-Free Breakfast Cookies Recipe with Oats

Steel cut oats are highly nutritious and full of fiber. Softening them a bit before blending the cookie dough helps the final texture of the cookie. I eat mine slightly chilled- and sometimes I dip them into my green tea latte made with vanilla rice milk. Or... I zap in the microwave briefly- maybe 20 seconds- until they get soft and the chocolate gets melty. How yum is that?

Note: Concerned about oats? Read Shelly Case on oats here at Allergic Living. 


In a mixing bowl, whisk together these dry ingredients:

3/4 cup rice flour or sorghum flour
1 cup buckwheat flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg
1 2/3 cups
organic light brown sugar

In a separate bowl blend:

2/3 cup light olive oil
2 tablespoons molasses
2 teaspoons bourbon vanilla extract
2-4 tablespoons vanilla hemp or rice milk, as needed to moisten oats

Add to this wet mix:
1 1/3 cup Bob's Red Mill Gluten-Free Steel Cut Oats

Allow the oats to soften for at least twenty minutes.

Combine the two bowls- wet and dry ingredients- with a sturdy wooden spoon till moistened.

Prepare 2 organic free-range eggs or make your egg replacement.

If you are adding eggs, beat two free-range organic large eggs till frothy.

For egg replacer I used:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water
Whip the egg replacer ingredients till foamy.

Add the beaten eggs or the egg replacer to the cookie batter and combine well. The dough should be thick. If the batter appears too wet, add a tablespoon of rice flour; add more flour as needed.

Now add:

1/2 cup golden or dark raisins, or other chopped dried fruit
1/2 cup dairy-free chocolate chips

Option:

Add 1/2 cup chopped nuts- pecans, walnuts, peanuts

Mound the batter into a ball and chill for an hour.

Preheat the oven to 375 degrees F.

Using an ice cream scoop make rounded cookie dough balls and place them on a non-stick or prepared baking sheet.

Press down slightly- but not too hard because if the dough balls are too flat the cookies will spread too thin.

Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 15 to 20 minutes, depending upon how big you make your cookies.

Cool on the baking sheet for 2 - 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.

When completely cool, wrap two at a time in foil; bag in a freezer storage bag. Freeze for future oatmeal goodness.

Makes 32 big cookies (I baked four batches of eight).


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