Wednesday, June 6, 2012

Wonderful Wednesday - Gluten and Dairy Free Breakfast Cookies

I love cookies. Who doesn't? So I set out to make some breakfast cookies because what could be better than starting your day off with a cookie? I wanted my cookie to be full of fruit and oatmeal to keep me going till lunch. This is what I came up with.

Breakfast Cookies
1 Gluten Free Chocolate Chip cookie mix (I used Betty Crocker)
1/2 to 2/3 cup oil (make it a good quality oil)
1 1/3 cup Gluten free oats (either quick cooking or rolled oats work)
2   Tablespoons molasses
3   teaspoons vanilla
2 to 4 Tablespoons milk substitute of choice (or water)
2   eggs
1   cup dried fruit
Mix together your gluten free oats, oil, molasses, vanilla and milk. The amount of oil and milk depends on how your oats look. You want the mixture to cover your oats with a little extra and let the mixture sit for 15 minutes.

See the extra liquid on top.

Preheat your oven to 375 degrees and line your cookie sheets with parchment paper.
While your oat mixture is soaking mix your eggs together till frothy. Combine with the cookie mix and the oat mixture. It will be a very sticky batter when mixed. Then stir in one cup of dried fruit. You can use any combination of raisins, dates, cranberries, currants or anything else you have on hand.

 Spoon the mixture onto your parchment paper lined pans.
Bake at 375 degrees for 15 to 20 minutes. You want them to be set and brown when they are done. Let the cookies set for about 5 minutes before trying to move them to the cooling rack.
These cookies freeze great and my once a month cooking group has made these in the past. I pack them two at a time (depending on the size) and then place the packs into a bigger gallon size bag. When you need a quick bite to eat in the morning put the cookies in the microwave for 15 to 20 seconds.
So, are you going to let your kids have a cookie for breakfast now?

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