Gluten Free Breakfast Cookies

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.

Continue to Content

Yield: 36 cookies

Gluten Free Breakfast Cookies

Print

Cookies for breakfast? Yes, please!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 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

Instructions

1. In a medium bowl, whisk together the dry ingredients and set aside.
2. In a separate bowl cream together butter and sugars.
3. Add eggs, one at a time, mixing well between addition.
4. Add the vanilla. Reduce the mixer speed to medium and add dry ingredients.
5. Mix until well blended and add raisins.
6. Chill dough for 10 minutes. Do not skip this step. It helps them from spreading.
7. Drop dough by the tablespoonfuls onto prepared cookie sheets, about two inches apart.
8. Bake one sheet of cookies 10 to 12 minutes.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 128Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 101mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 2g

Nutritional values are approximate and aren't always accurate.