Wednesday, November 11, 2015

Best Tasting GF Breakfast Cookie - with hemp seeds & coconut

I don't know what it is lately...

but it seems like I am always running out the door in the morning at the last minute. 

So I have been keeping breakfast cookies in the freezer.

I grab a couple before hitting the shower.

Then eat them while I get ready for work. Or I put a couple in a baggie and eat them as soon as I get a chance. 

No need to go without plus you're getting fiber from the oats and unsweetened coconut that will help carry you through your morning.  And don't forget... hemp seeds are considered a super food.

These also make great snacks!

If you count weight watcher points, make 24 cookies (about 1 1/2 Tbsp dough) and each cookie is just under 3 points each.

Best Tasting GF Breakfast Cookie - with Hemp Seeds & Coconut            Makes 19-20 cookies
2 cups gluten free rolled oats
2 cups oat flour, you could also use one cup sorghum flour
2 tsp baking powder
2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1/4 cup unsweetened coconut
1/4 cup hemp seeds
1/4 cup mini semi-sweet chocolate chips, I used allergy friendly chips
1 cup unsweetened applesauce
1/4 cup pure maple syrup  *please see note below*
1/4 cup agave syrup   

*you may use all pure maple syrup or all agave syrup, I like to go half and half as a personal preference. If you're not a vegan, honey would be fine as well.

Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone sheets.
In a large mixing bowl add first 9 ingredients. Mix well with a spoon.
Make a well in the center of the dry ingredients and add applesauce and syrup. 
Mix well, incorporating all ingredients.
Scoop dough with a large cookie scoop, about 2 Tbsp size. Slightly flatten with hand.
Bake for 14-15 minutes, they will be slightly firm and beginning to brown.  Remove from oven.
Cool completely on a wire rack. 

Store in an airtight container or freeze.


Slightly flatten cookies before baking.

Baked cookie has a firm touch and is beginning to brown. 

Original recipe idea by Dreena Burton,

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