Wednesday, February 10, 2010

Gluten Free Breakfast Cookie - Dipper

This gluten free breakfast cookie packs in all the familiar ingredients in a granola bar, but it delivers in sweet cookie format. This is a recipe I made about 6 years ago, and I adapt it each time I make it. What I have found is that you can play with the amount of nuts, oats, and coconut you use. If you want to add more of one, and less of the other, it will still work! Just keep the end ratio the same :) And keep in mind that the nuts give some natural oils that help balance the oats and coconut. Either way, you'll want a morning cup of tea or coffee with these gluten free dairy free granola cookies!

1 cup rice flour
1/2 cup millet flour
1/3 cup tapioca starch
1 C GF oats
1 1/2 C nut flour (I often grind up walnuts, but any nut flour you'd like to use will work)
1 C coconut (finely shredded - no added sweetener)
1/2 cup melted coconut oil, melted earth balance, or melted palm shortening
1 cup honey (or you can cut back to 1/2 cup honey + 1/2 tsp stevia)
3 eggs (this recipe does work with flax seed as an egg replacer! See details)
1 tsp baking soda
1 tsp salt
Optional: 1-2 cups added dried fruit or chocolate chips
Optional: 1/2 cup applesauce (I used an organic cherry applesauce in this recipe)

Mix ingredients with your hands. I find this works best for the large quantity of thick batter. However, if you have a good mixer and you want to keep your fingers clean, I guess that would work, too ;)

335 degrees F for
17-22 minutes on a stoneware pan. Remove when cookies begin to look golden all around.

This makes a pretty huge batch, and they freeze well.
Tip: If your audience does not like chunks of nuts, oats, or even coconut, you can finely grind all of your ingredients with a mini food processor before mixing.

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