Thought I would share this recipe for a Breakfast Cookie. Although the recipe is Gluten Free, you can substitute the flours for wheat flour and reduce the amount by 1/4 cup. But this recipe is so good, I don't think you will even notice it is GF. Enjoy, and please let me know your thoughts.
Breakfast Cookies
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|
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1
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cups
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Gluten Free flour (Pamela's Baking and Pancake Mix)
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1.5
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cups
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Almond Meal
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1
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cup
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brown sugar firmly packed
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1/2
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cup
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sugar
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2
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tsp
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xanthan gum flour
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1
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tsp
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baking soda
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1/4
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tsp
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salt
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2
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cups
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gluten free oats
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2
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large
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eggs
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1
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cup
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butter (no substitutes), softened
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1
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Tbls.
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almond extract
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1/2
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cup
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almond, sliced
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1/4
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cup
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pumpkin seeds
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1/4
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cup
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sunflower seeds, raw
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1/4
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cup
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coconut shredded, unsweetened, dried
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1/4
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cup
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raisins
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1/4
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cup
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chopped mango, dried
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1/2
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cup
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banana chips, dried
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1
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Preheat oven to 350 degrees. Cover baking sheets with parchment paper.
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2
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Whisk together the flour and almond meal, baking soda, salt and xanthan gum. Set aside.
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3
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Beat butter until fluffy. Add sugar; beat until well combined.
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4
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Add eggs, one at a time, beating well after each addition. Add almond extract; beat until just combined.
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5
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Slowly add flour mixture and beat until well combined. Add oats, almonds, seeds, coconut, raisins and mango.
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6
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Form dough into 20 cookies and top with banana chips.
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7
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Bake until golden brown, about 20 minutes. Let cool completely on baking sheets.
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8
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Cookies can be stored in an airtight container up to a week.
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Yield: 14 cookies
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