gluten-free Breakfast Cookie Recipe

[anyana]

I have converted my daughter's breakfast cookie recipe to be gluten-free and thought I'd share.  She is a picky eater who has always had trouble gaining weight, so this recipe has been modified to be more caloric (original recipe link at bottom).  I was so pleased with how well the recipe converted to be gluten free! I usually double or triple this recipe and then freeze the cookies in a Ziploc bag.  We thaw them out each morning for her to eat.

Breakfast Cookies

Makes 12 cookies

Ingredients

1 1/4 cup gluten free AP Flour (I used the blend from the “How Can it be Gluten Free?” book)

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. kosher salt

½ tsp Xanthan gum

8 tbsp. butter, softened

1/4 cup brown sugar

3 tbsp. sugar

1 egg

1 tsp. vanilla

2/3 cup gluten-free oats

1/2 cup chocolate chips

 

Directions

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper or a silpat.

2. Whisk together the flour, xanthan gum, baking soda, cinnamon, and salt in a medium-sized bowl.

3. Combine the butter and sugars in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats and chocolate chips until just combined.

4.  Cover with plastic wrap and let dough chill in the refrigerator at least 30 minutes.

5. Form dough into 12 cookies and flatten slightly.  Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

6. Bake for approximately 11 minutes or until cookies are light brown and soft.

7. Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

The cookies freeze well. To enjoy, thaw at room temperature or thaw individually in the microwave for approximately 20 seconds.

 

Original recipe: Open Original Shared Link

Note: I am just a home cook - I don't develop recipes so I will have little to no idea how substitutions will work! I am just sharing the recipe for others who might want to try it.