Gluten Free Breakfast Cookies

Breakfast cookies are very popular these days.  I think this indicates that, even though life is busy, people are trying to eat healthier.  Instead of grabbing a donut or muffin at the local coffee shop bringing something you made yourself is not only better for your health but easier on your wallet.  When you add the gluten free factor, bringing your own makes even more sense.  With breakfast cookies you can add so many healthy ingredients such as nuts, fruit, protein and fibre and they still turn out so yummy and sweet that it seems like a treat!

We recently enjoyed a holiday in Mexico.  It was great! We saw some Mayan ruins, went snorkelling and relaxed on the beach.  The only down side was the 6:00 am flight on the way there.  We stayed at a hotel close to the airport the night before but finding gluten free food at an airport is difficult at the best of times, at that time of the morning it is impossible!  A person can only eat so many nuts so I made these Breakfast Cookies and they were great!  They are soft and moist and lightly sweetened.  The healthy ingredients gave us enough energy for the full day of travel and exploring when we arrived.

Gluten Free Breakfast Cookies

  • 1/2 cup Gluten Free Flour Blend
  • 1/2 cup hemp hearts
  • 1/4 cup ground flax
  • 2/3 fine, unsweetened coconut
  • 1 cup oatmeal
  • 1/2 tsp. sea salt
  • 1 tsp. GF baking powder
  • 1 tsp. cinnamon
  • 2 eggs, beaten
  • 3/4 cup apple sauce 
  • 1/2 cup milk
  • 1/3 cup maple syrup
  • 1 tsp. vanilla
  • 1/4 cup coconut oil, melted
  • 1/2 cup raisins 
In a mixing bowl, combine all dry ingredients.  Add remaining ingredients and stir until well combined.  Let batter sit for 10 minutes, as it sits it will thicken slightly.  Drop by tablespoons onto a greased cookie sheet, flatten slightly with the spoon.  Bake in a pre-heated oven for 15 - 20 minutes, until slightly browned.  Cool on a rack. Store in an airtight container in the freezer until needed. 

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