If you read my Smart Nutrition Backed by Science article about how eating cookies for breakfast can actually help you lose weight, you probably searched all over for breakfast cookie recipes. I have to admit, I looked around, too, but honestly, I only found a few gluten-free recipes that appealed to me.

I want a breakfast cookie that’s more than just another sweet treat. Sometimes it’s hours before I’m able to take a lunch break, so I need a good balance of protein-fat-carbs plus some filling fiber to keep me satisfied for hours. And that’s how this recipe was developed.

I put all the good stuff in, left the junk out and came up with a great cookie that’s just right for that A.M. bite. I pair mine with a (giant) cup of black coffee, but you can nibble these cookies with a cup of your favorite tea, or even an ice cold glass of milk! I recommend making a batch on Sunday for the week ahead. Just be sure you keep that cookie jar sealed tight! These are so yummy your little cookie monsters may gobble them up!

The Ultimate Gluten-Free Breakfast Cookie

Ingredients

Dry:

½ cup certified gluten-free quick oats (use purity protocol oats if you have celiac disease)

2 tablespoons sorghum flour

2 tablespoons coconut flour

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon salt

Wet:

2 Tablespoons no sugar added sunflower seed butter (or another unsweetened nut or seed butter of choice)

1 egg (if you cannot have eggs, use a flax or chia egg, directions in Notes below recipe)

2 -4 tablespoon pure maple syrup or honey (I use 2 T., but you may want these sweeter. Experiment to find what you like best.)

2 tablespoons unsweetened applesauce

2 tablespoons EACH: roasted unsalted sunflower seed kernels, Enjoy Life mini chocolate chips, raisins (if you don’t eat one or more of these, substitute something else like dried cherries for the raisins, or omit one or more altogether)

Directions

Preheat your oven to 350F; line a cookie sheet with parchment paper or lightly grease.

Combine dry ingredients in a mixing bowl. Whisk to blend.

Combine wet ingredients in a separate bowl. Stir until smooth.

Add wet ingredients to dry, stir until mixture is thick and uniform.

Scoop batter in 2 Tablespoon (1-ounce) portions and place on baking tray, about 2 inches apart. Gently press mounds of batter down into a round. The cookies will not spread during baking, so if you don’t press them down a little, they will not bake properly.

Bake cookies 9-12 minutes, depending on your oven and how “done” you like them. I bake mine for 11 minutes and they are still moist inside, but firm around the edges.

Cool slightly on the pan. To store leftovers, cover and keep at room temperature for up to 5 days, or freeze for up to 2 months.

Notes:

• To make a chia or flax “egg”, combine either 1 T. chia seeds or 1 T. ground flaxseeds with 3 T. warm water. Stir and allow mixture to rest at room temperature about 5 minutes to thicken. Use in place of 1 egg. Flaxseeds must be ground in order for this to work with flax.

• Because it is this special combination of flours and oats that give these cookies their high fiber and protein content, I do not recommend substituting other gluten-free flours.

• Coconut flour does not impart a strong coconut flavor.

• Certified Gluten Free Oats are tolerated by some, but not all, individuals with celiac disease or gluten sensitivity. You can learn more about oats on a gluten-free diet here.

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