Cookies for breakfast? That sounds like a great idea to me! I’ve been wanting to make some breakfast cookies, so I was happy to find a recipe for them in my review copy of Bob’s Red Mill Everyday Gluten-Free Cookbook by food and fitness expert Camilla V. Saulsbury (Robert Rose, softcover). This cookbook is filled with 281 wholesome whole-grain recipes using naturally gluten-free grains and grain flours like amaranth, sorghum, teff, chia, buckwheat, and millet. There are recipes for breakfast dishes; soups, stews, and chilis; salads and sides; meatless main dishes; seafood, poultry, and meat main dishes; breads, muffins, and snacks; and desserts. Some of the yummy-sounding recipes in this book include Salted Caramel Banana Waffles, Lemony Brussels Sprouts and Quinoa Soup, Rainbow Chard, Chia, and Apricot Salad, Ancient Grain, Avocado and Mango Tacos, Fresh and Juicy Beef and Amaranth Burgers, and Flourless Fudge Brownies. And several breakfast cookie recipes caught my eye–I decided to try these Peanut Butter Chocolate Chip Breakfast Cookies–I just love the chocolate and peanut butter combination! These yummy cookies are thick, chewy, oaty, and chocolatey with a light peanut butter taste. They’re smaller cookies, so you’ll probably want a couple of them for breakfast or a snack. They’re very easy to make and have healthy ingredients like honey and coconut oil, so you can feel good about eating them. I substituted some non-gluten-free ingredients since I don’t have to eat gluten-free, and I thought they turned out great with the substitutions (see my notes in the recipe below). So whether you make them gluten-free or non-gluten-free, they’re a yummy treat for breakfast or snacktime!
PEANUT BUTTER CHOCOLATE CHIP BREAKFAST COOKIES from Bob’s Red Mill Everyday Gluten-Free Cookbook Makes 30 gluten-free cookies (I’ve included notes for non-gluten-free cookies, too)
- 1 1/2 cups certified GF quick-cooking rolled oats (for non-gluten-free, use regular quick-cooking rolled oats)
- 1 cup amaranth flour (for non-gluten-free, use all-purpose unbleached flour)
- 1/2 teaspoon GF baking powder (for non-gluten-free, use regular baking powder)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, lightly beaten
- 1/2 cup unsweetened peanut butter (for non-gluten-free, use your favorite peanut butter)
- 1/4 cup liquid honey, pure maple syrup, or brown rice syrup
- 3 Tablespoons melted virgin coconut oil
- 1 teaspoon GF vanilla extract (for non-gluten-free, use regular pure vanilla extract)
- 2/3 cup GF semi-sweet chocolate chips (for non-gluten-free, use regular semi-sweet chocolate chips)
Preheat oven to 350˚F. Line large baking sheets with parchment paper. In a large bowl, whisk together oats, flour, baking powder, baking soda, and salt. Stir in eggs, peanut butter, honey, coconut oil and vanilla until just blended. Gently fold in chocolate chips. Drop batter by 2 Tbsp. onto prepared baking sheets, spacing cookies 2 inches apart. With a metal spatula, flatten each mound to 1/2-inch thickness. Bake, one sheet at a time, in preheated oven for 12 to 15 minutes or until just set at the center. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely. Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Do you make gluten-free recipes, and have you tried making any breakfast cookies? Linked to Inspire Me Monday, Sunday Showcase, Full Plate Thursday, Let’s Get Real Friday.