A gluten-free breakfast cookie recipe without the refined sugars..
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
Add all dry ingredients to a large bowl and combine. Then add all remaining ingredients and mix until everything is combined. It will end up a sticky mixture that doesn't quite hold together. This is what you want. Use a 1/4 cup dry measuring cup and pack in the mixture for one cookie. Scoop the batter onto the parchment paper and pat down the tops and edges a little. Bake cookies for 15-17 minutes, until firm and cooked through.
Allow more time if you like a crispy edge to your cookie, as the sugars will brown the longer you leave them in.
You can substitute pecans for another nut of your choice, or leave the nuts out completely. Dried cherries can also be subbed for dried cranberries, or another dehydrated berry..
To make vegan, substitute almond milk for the whole milk, 1/2 cup coconut sugar for the honey, eliminate the baking soda, 1 flax egg for the egg, and use vegan or a non-dairy chocolate chip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 99 | ||
Calories from Fat: 43 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 12mg | 4 % | |
Sodium 729.2mg | 25 % | |
Potassium 109.1mg | 3 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.8g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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