Ok, so my final breakfast post, finally! (At least, for now) 😉

These are a popular breakfast at my house, a spin on getting more oatmeal into my kids, before they finally actually liked eating oatmeal cereal. I use them for a good on-the-go snack, or the rare breakfast-on-the-run.

This recipe I found in an old h-acres magazine a friend had.  I have tweaked it a few times, finding what we like best, and what ingredients I tend to have on hand.  I have made them more sweet and less sweet.  This is my latest version, with comments.

Breakfast Cookies

  • 1 c. GF oats
  • 3/4 c. sorghum flour (I have also used rice flour)
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 c. light olive oil (I want to try coconut oil next!)
  • 1/3 c. maple syrup
  • 3 tbs ground flax

I mix these ingredients in my kitchen-aid bowl, and let it sit for a while.  (I take this time to lightly oil my cookie sheet, or use a silicon sheet or parchment paper.  I have read that silicon sheets help GF baking not to spread too thin while baking).

Then I add one egg, to the mixture, and run it again until well mixed.
Then I add a few tbs of chocolate chips or raisins.

Spoon the mixture with a tablespoon onto the cookie sheet and flatten slightly. I usually get about 12 cookies from a single batch. (These do not spread very much, because there is no butter in them).  Bake at 350 for @17 minutes.  (Until firm to the touch, and maybe slightly golden at edges- unless you like them crunchier).

The original recipe calls for 3 tbs of apple sauce, used to soak the ground flax in, and uses no egg.  I don’t always have apple sauce on hand, and don’t always want to make some just to use 3 tbs in a recipe! 🙂  I add the egg to help with binding (we like the texture better this way).  It is a little less sweet without the applesauce.  If you have quite a sweet tooth, you may not want to skip the applesauce.  If you use the applesauce, you may want to reduce the oats to @3/4 of a cup to compensate for the added wetness. And remember, you have to tweak the amount of liquid when you change types of flour.  Rice flour soaks up liquid like a sponge, sorghum is already wetter, and does not soak up so much.

This is part of a 31 Days series on Less Stress in Allergy-Free Eating.  To view a list of all the posts in the series you can go here. To subscribe to my posts via email, you can go to my homepage, and type in your email address in the box on the right-hand margin.  To view the list of over 700 bloggers participating in this 31 Days blogging challenge go here!