Breakfast Cookies Recipe - Gluten Free

Once again, my kitchen ADD has resulted in a new recipe.  Originally I was going to make a baked oatmeal with blueberries I had found on a blog.  I was going to change one ingredient or two and that was it.  Then I thought about my toddlers eating oatmeal on their own.  I would not have time in the morning to sit and spoon feed it to them and I could just imagine them covered head to toe in oatmeal.  Oatmeal has a wonderful texture for squishing and painting oneself, just ask the twins!  I don't have time to give baths in the morning either.  

That's how I arrived at the big cookie idea.  Then I thought that I didn't really feel like making oatmeal cookies for 4 kids and then find something else for my gluten free child to eat for breakfast too.  Gluten free big breakfast cookies it is!  (I would have used gluten free oats but I don't have any on hand).

1/4 cup coconut shreds

3/4  cups white rice flour

5 Tbsp potato starch

1/2 cup tapioca flour

3/4 cup quinoa flakes

1/2 cup honey

1/2 tsp cinnamon

1 tsp baking soda 

1 tsp corn free baking powder
1 egg white

3 Tbsp of oil of choice (I used coconut oil, melted)

1/2 tsp vanilla
1 tsp guar gum
1 cup blueberries

Preheat oven to 350.  In a medium bowl combine all ingredients.  Divide dough in half and then into thirds so that you have 6 cookies.  Form into balls and place on parchment lined cookie sheet.  Bake for 15 minutes or until tops are golden brown.


Shared at:
Delicious Dishes                                                               WFMW
Tuesdays At The Table                                                    Gluten Free Wednesdays
Tuesday Night Supper Club                                             Real Food Weekly
Hearth and Soul Hop
Dr. Laura's Tasty Tuesday
Slightly Indulgent Tuesday
Real Food Wednesday
What's Cooking Wednesday






Blueberry