Breakfast Cookies
Created by Cheesehead on October 22, 2011
- Servings: 24
- Prep Time: 10m
- Cook Time: 10m
- Recipe #1086
Ingredients
- Liquid Ingredients
- 1 stick Earth Balance margarine, softened
- 1/3 cup pure maple syrup or honey
- 1 egg
- 1/2 cup orange juice
- 1 1/2 teaspoons vanilla extract
- Dry Ingredients
- 1 cup gluten free flour blend (see my recipe from Carol Fenster)
- 1 cup gluten free oats or thinly sliced poha
- 1/3 cup dry DaiFree (non-dairy powdered ‘milk’)
- 1/3 cup rice bran or flax meal
- 1 tablespoon calcium powder
- 1 tablespoon Nutriflax powder
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon gluten free baking powder
- 1 teaspoon salt
- 1 cup raisins or other dried fruit
- 1/3 cup pecans, ground (or other nuts)
- 1/4 cup unsweetened coconut flakes (no sulfites)
How to Make
-
Step 1: Preheat oven to 350 degrees.
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Step 2: Spray 2 cookie sheets with cooking spray or line with parchment paper.
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Step 3: Cream together margarine and maple syrup in a large bowl. Beat in egg, juice and vanilla.
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Step 4: Add dry ingredients except for raisins, nuts, and coconut. Mix well.
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Step 5: Stir raisins, nuts, and coconut into the mixture. Drop cookies on prepared cookie sheets, 2” apart, and bake 10-12 minutes.
Nutritional Facts
- Serving Size: 1 (22.2 g)
- Calories 82
- Total Fat - 5.5 g
- Saturated Fat - 1 g
- Cholesterol - 7.4 mg
- Sodium - 65.4 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 0.8 g
- Sugars - 2.4 g
- Protein - 1.2 g
- Calcium - 5.8 mg
- Iron - 1.5 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg