BreakfastOctober-November 2012

Gluten-Free Blueberry Breakfast Cookies

Makes 14 to 16


These cookies freeze well and can be reheated. They can be made egg free with good results. See instructions below.

2 cups gluten-free high-protein flour blend of choice*
⅓ cup packed light brown sugar, more for sprinkling on tops
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
5 tablespoons cold unsalted butter or dairy-free buttery spread, cut into small pieces
2 large eggs
½ cup yogurt or dairy-free yogurt + 2 tablespoons for brushing tops
2 teaspoons pure vanilla extract
¾ cup fresh blueberries, rinsed and drained
¾ cup gluten-free crispy cereal

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.

2. Thoroughly combine flour blend, brown sugar, baking powder, baking soda and cinnamon in a large bowl. Cut in butter until mixture resembles coarse meal.

3. In a separate bowl, beat eggs, yogurt and vanilla for 1 minute. Add to dry ingredients and beat until smooth. Fold in blueberries and cereal.

4. Scoop dough onto prepared cookie sheets, leaving about 1 inch between each. Use plastic wrap to gently press and smooth cookies into ½ inch-thick disks. Brush with yogurt and sprinkle with brown sugar.

5. Place in preheated oven and bake 19 to 20 minutes until done. Serve warm.

Each cookie contains 130 calories, 5g total fat, 3g saturated fat, 0g trans fat, 36mg cholesterol, 221mg sodium, 20g carbohydrate, 1g fiber, 3g protein.

For Egg-Free Breakfast Cookies, omit 2 eggs. Add 1 tablespoon arrowroot to dry ingredients. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let sit for 5 minutes until thickened. Use in place of eggs in step 3.

*Add 1 teaspoon xanthan gum and ½ teaspoon salt if they’re not included in your flour blend.

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