Breakfast, Corn-free recipes, GF/CF Recipes, Gluten-Free Recipes

Gluten-Free Recipes: Breakfast Cookies

15 Comments 02 March 2009

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I don’t know about you, but I have to work at eating a good breakfast. Mornings are already so hectic that it is not realistic for me to sit down and eat something at home, so I have to have a stash of easy to eat healthy breakfast food at work.

These “cookies” are basically the traditional hot cereal, milk, and toppings baked into a  cookie- the perfect accompaniment to your cup of coffee! You could customize this and add your favorite hot cereal extras. I made mine on the weekend, froze them in a freezer bag, and pop a few in the toaster when I need breakfast on the run. I even stashed a bag in the freezer at work. (If you are using a shared toaster, you might want to use a toaster bag to be safe.)

(Anyone have any ideas on how to swap out the brown sugar? Please leave your sugar-free wisdom in the comments below:)

BREAKFAST COOKIES
(gluten-free, dairy-free, corn-free)
Adapted from Zonya

Preheat oven to 375 degrees. Position two oven racks to the center oven position in order to bake two sheets of cookies at the same time. Spray cookie sheets with non-stick cookie spray. I prefer wiping the trays with coconut oil (aka coconut butter) or olive oil.

Mix together in a small bowl:

1 cup rice bran
3/4 cup orange juice

Mix separately with an electric mixer until smooth:

1 cup + 1 Tbsp unsweetened applesauce
2 Tbsp coconut oil or canola oil
1 cup honey (tip: spray your measuring cup with non-stick spray before measuring the honey and it will plop out like magic!)
1/3 cup packed brown sugar
3 large eggs
1 1/2 Tbsp vanilla extract (almond extract is delicious too!)
1 Tbsp orange zest

In another bowl mix these:
3 cups sorghum flour (or your favorite gluten-free flour mix)
1 Tbsp baking powder
1 1/2 tsp baking soda
2 tsp guar gum (or 1 tsp guar gum combined with 1 tsp xanthan gum)

Combine everything and add in:

1 cup dry rice milk powder (or your dairy or non-dairy powder of choice)
2 1/2 cups cooked buckwheat cereal or groats
1 cup almond flour (you could probably just use slivered almonds)
1 cup chopped prunes (or raisins)

Drop heaping tablespoons onto a lightly greased cookie sheet 1″ apart. Bake about 12 to 14 minutes, or until slightly browned. Makes 60 cookies.

Enjoy!

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Your Comments

15 Comments so far

  1. 1
     
    reyanna says:

    When I want to cut the sugar in my muffins, I add fully ripened bananas. They’re sweet enough to add a little sweetness, but not so sweet as sugar. I much prefer fruit-sweetened treats. :)

    Agave nectar is also a great sweetener that has a much lower glycemic index than sugar and honey. (You can get it at Whole Foods or usually, your closest health food store.)

    Can’t wait to try this recipe!! Thanks for sharing. :)

  2. 2
     
    Elizabeth says:

    These sound delish! I bet my son would love them.

    Have you tried the Carrot Apple Energy Bar recipe from The Best Gluten-Free Family Cookbook by Donna Washburn and Heather Butt? They have just 1/3 cup sweetener total and they’re filled with carrots, flax, dried fruits, applesauce, walnuts…They’re delicious and packed with nutrition. I make a big pan of them, then package them into individual bars and freeze them as you do with your breakfast cookies. I send them in to school for my teenage son every day. As a matter of fact, I have a pan baking in the oven right now because I want to bring a batch to my mother-in-law who is coming home from the hospital today after some cardiac problems. I figure with the flax and walnuts and fruits and vegetables, they’ll be a nice snack for her.
    But nothing beats a cookie. Thanks for the recipe!

  3. 3
     
    Kelly says:

    Thanks for the feedback!

    reyanna- thanks for the sugar sub tips, but I still couldn’t figure out how to adjust the liquid balance if I added more fruit or agave. ? What would you to balance out the recipe?

  4. 4
     
    Dawn says:

    In this case since you already have a lot of liquid sweeteners, I’d be likely to just sub the brown sugar with sucanat. It’s less refined than the brown sugar and the moisture won’t be that different. Otherwise, the closest substitution I have seen so far is date paste. You have to make sure the dates are pretty fresh and malleable and then run them through the food processor.

  5. 5
     
    Olive Oyl says:

    Because there is so much sweetness already, i wold just skip the brown sugar. If you think it is too “soupy”, you could add some more flour, but not too much.

  6. 6
     

    Or you could leave out the honey and brown sugar by using a 1/2 cup of dried fruits and a 1/4 cup of water htat you let sit overnight. Cherries and apricots would be lovely and sweet.
    If you desire, chop them in a food processor for a bit to smooth out the consistency

  7. 7
     
    Kelly says:

    Wow! You guys are a great resource! I’m totally going to try to revamp these without the brown sugar using some of your tips. I also just had the idea to sub the expensive powdered rice milk with my vanilla flavored rice protein powder. I’ll keep you posted.

    Muchas Gracias!

  8. 8
     
    Talia says:

    This recipe sounds awesome…and overwhelming! I’m not much of a baker, although I would like to be. I think I will just stick to eating lunch for breakfast. It takes me back to the days of eating cold, leftover pizza or cold Chinese food and it tends to be much more filling. Perhaps one day I will feel brave enough to try these – they do look SO good!

  9. 9
     
    Linda says:

    These sound great, and I’m looking for new breakfast ideas. I just need to get some buckwheat.

  10. 10
     
    H.Peter says:

    Who would want to stop eating those at breakfast…I swould eat those like a Grand slam at Denny’s, all day!

  11. 11
     
    brosmoose@gmail.com says:

    In the past i have used “date sugar” to replace brown sugar- not how well that works for being gluten free but it is one of the simplest forms of sugar you can find… it’s dried and ground dates… it tastes great … rather sweet and… well my 3 year old likes it!!

  12. 12
     
    brosmoose@gmail.com says:

    well… l just double checked & date suger is gluten free! hope that helps :)

  13. 13
     
    Kelly says:

    Thanks for the hot tip! Great idea! I was wondering what brand date sugar you use? Could you find a link to it online? In the past when I tried to buy date sugar it had oat flour in it…I guess to keep it from clumping. And ya know, oats can be gf, but not at the time I was looking into this.

    I just recently discovered coconut sugar…smells and tastes exactly like brown sugar and is super low in the glycemic index. The only problem is it is spendy. Been meaning to talk about it more here.

  14. 14
     
    Tonja says:

    Just made a recipe that had to use brown sugar and I subbed coconut palm sugar with black strap molasses and it came out yummy! And no hard after effects of the sugar as my kids and I are really sensitive to and I stay away from refined sugars. Black strap molasses has a dark black color which comes through in the baking but if you don’t mind the color the taste was good. Thanks for awesome recipes, just came across as I’m in need of getting my 2 young ones to eat a good breakfast!

  15. 15
     
    Camille says:

    Sounds really good. My aunt used to make regular breakfast cookies, so I’m happy to see this and several other GF breakfast cookie recipies. I’m not familiar with rice bran and I’m wondering if that would be hard to find. Could I use oat bran as a substitute? I do have some of that.
    Thanks!


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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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