Breakfast Cookies (Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 162.4
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 38.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 3.8 g
- Protein: 5.1 g
View full nutritional breakdown of Breakfast Cookies (Gluten Free) calories by ingredient
Introduction
I borrowed, and adapted, this recipe from http://www.fromthelittleyellowkitchen.com/2013/04/22/breakfast-cookies-gluten-free/ My changes are noted with an * I borrowed, and adapted, this recipe from http://www.fromthelittleyellowkitchen.com/
2013/04/22/breakfast-cookies-gluten-free/ My changes are noted with an *
Number of Servings: 32
Ingredients
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0.75 tsp Cinnamon, ground
0.33 cup Coconut Oil
0.50 cup Pistachio Nuts
1 tsp Baking Powder
1 cup Cranberries, dried, sweetened (craisins)
0.25 cup Almond Milk w/ Calcium
1.50 tsp Vanilla (Pure Vanilla from Madagascar)
2 serving Egg white, fresh or frozen, from one large egg (1.2oz) / white
0.25 tsp Hain iodized sea salt
5 cup Oats, Bob's Red Mill Steel Cut Oats (1/4 cup dry)
1 serving Stevia - Pure Via All Natural Zero Calorie Sweetener
12 tbsp Shredded Coconut Unsweetened (Bob’s Red Mill)
Tips
As oven temps can vary, you will want to check the cookies before taking them out. Mine were a tiny bit moist in the middle, after 15 minutes.
Cookies that fell apart were put in a bowl with almond milk and eaten like cereal. Delicious!
Directions
Preheat oven to 350 degrees.
In a food processor, grind 2˝ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.
In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.
Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)
Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.
Serving Size: Makes approx 30 2 inch balls
In a food processor, grind 2˝ cups of the oats, until the consistency of flour. Add the baking powder, salt and cinnamon to the food processor and pulse a few more times to incorporate; set aside.
In the bowl of a stand mixer, add lightly beaten eggs, vanilla, sugar, coconut oil, maple syrup and almond milk. Mix well, on medium speed, for about 1 minute. Add the flour mixture and mix well, about 1 minute. Add the remaining unground oats, cranberries, pistachios, and shredded coconut. Stir until incorporated, evenly, scraping the sides, if needed.
Scoop about 2 tablespoon size balls of dough onto a silpat or parchment lined baking sheet. (We use a 1 1/2 Tbsp cookie scoop.)
Bake for 14-15 minutes. Allow to cool slightly on cookie sheet before transferring them to a wire rack. Store at room temperature for about a week.
Serving Size: Makes approx 30 2 inch balls