You know the old saying, “You can’t have your cake and eat it too?” Well in this case, you really can have a cookie for breakfast and enjoy every last bite!
I love breakfast! So many of the breakfast foods that we love aren’t exactly the healthiest or greatest ones for us. Being from the South, one of our favorites is biscuits and gravy! There’s nothing more comforting than a hot, tender biscuit smothered in sausage gravy!
It’s really not my fault. Growing up, I had a mother who made the best homemade biscuits and gravy. Not to worry though, we only indulge a few times during the year! The biscuits and gravy are seldom seen around here, but are always a welcomed friend. The good news is with Bob’s Red Mill or other gluten-free baking mixes, I can create a gluten-free biscuit alternative! Although it will never be exactly like the old-fashioned biscuit recipe, the gluten-free biscuits really hold their own in a comparison.
Breakfast on the weekends are the best! Perhaps it’s those treasured days when we can slow things down, take our time, have a cup of coffee and prepare something delicious. Unfortunately, it’s so easy to fall into a breakfast rut.
A couple of Saturdays ago, the kitchen was pretty bare. I decided to try something new with only the ingredients I had on-hand. As I was strolling through different breakfast recipes, I came across the breakfast cookies! Without a doubt, I am sure at some point in my past I have probably had cookies for breakfast. But not like these!
I asked my Ambitious Feller if he would like to have cookies for breakfast! Being the sensible and pragmatic feller he is, he said, “Why don’t we just go to town to get breakfast?” That would have been a great idea except there is only one go-to breakfast place in our small town. It certainly has that mountain charm, but I knew what I would end up ordering. . .yep, sausage gravy biscuits!!
I politely turned down his very sweet invitation to breakfast as I was determined to try these healthier breakfast cookies.
The recipe was simple enough, and I especially loved that they were gluten-free! As I read the list of ingredients, I was impressed that these cookies pack a powerful breakfast punch. I loved the simple, yet healthful ingredient list, and I knew these would end up being a favorite around here.
One ingredient did leave me wondering. . . what in the world is a flax egg? I frequently use flax seeds in smoothies, but this was curious to me. Basically, I gathered that you mix flax with water to help bind the cookies together, thus creating flax eggs. Oh, okay! It works perfectly.
After getting everything mixed well, it was time to get my hands dirty! Our hands are one of the best tools God gave us in the kitchen. I pinched off enough of the mixture to make the size I wanted, rolled into a ball and placed them on parchment paper on a cookie sheet.
I’ll reiterate again here, you will get your hands messy as it does tend to stick to your fingers! At this point, I pressed the cookies down for shape and popped them into the oven.
For the next 15 minutes, I kept a watchful eye in anticipation of how they would actually taste. I hoped they wouldn’t turn out to be a flop, but the wonderful smell of cinnamon and other spices filled the kitchen!
The cookies browned nicely in the wood cook stove, but were still soft and moist. Ahhh, and the taste! The best way I can describe them is, a warm, soft oatmeal cookie chocked full of a lot of good stuff! It is definitely a healthier alternative to the traditional oatmeal cookies, and so very delicious!
If you find yourself in a breakfast rut, this is a fun, healthy recipe you will want to try. With so many healthy ingredients, go ahead and have your cookies for breakfast and enjoy!
Sending you love and warm breakfast cookie wishes,
Lover Darlin’
Breakfast Cookie Recipe
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup Bob’s Red Mill Gluten-Free 1 to 1 flour, or almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- flax egg mixture: 1/4 cup flax seeds (I used a mix with a combination of flax, chia and hemp seeds)
- 1/4 cup melted coconut oil
- 1/3 cup natural peanut butter
- 1/3 cup pure maple syrup
- 1 banana
- 1 tsp. vanilla extract
- 1/4 cup cranberries or raisins
- 1/4 cup chopped pecans or walnuts
Instructions:
- Preheat oven to 350.
- In a medium bowl combine oats, gluten-free flour/almond flour, shredded coconut, cinnamon, baking powder, baking soda and salt.
- In a small bowl, combine 1/4 cup flax seeds or combination flax, chia and hemp. Add just enough water to make into a paste, but not runny. Then add coconut oil, peanut butter, maple syrup, mashed banana and vanilla extract. Stir until mixed.
- Add wet ingredients with dry ingredients and combine.
- Fold in cranberries or raisins and nuts, or other seeds as desired.
- Round desired amount to make the size cookie you want and place on a baking sheet with parchment paper. Press down and shape for size.
- Bake for 12-15 minutes until lightly browned.
- Remove cookies from oven and cool for 10 minutes before transferring to a wire rack to cool completely.
- Store in airtight container, although they won’t last long!
If you give these cookies a try, please let us know how you liked them!
