Tuesday, August 11, 2009

Healthy Breakfast Cookies

gluten free healthy breakfast cookies
The start of another semester is approaching very quickly. I'm getting emails about orientations and tb tests, parking, and library orientation. I'm calling the financial aid office trying not to sound panicked, like every year. Ah, the sounds of late summer. I'm excited about the new surroundings, the new people, and the new routine.

With the start of another semester comes the challenge of feeding myself. These past *cough* six *cough* or so years of undergrad have started no earlier than 10am if I could help it, but I will be expected to be downtown, parked, and in class or lab ready to go at 7 or 8am. I am going to do my best, but I have a feeling there will be many snooze buttons and many rushed mornings for this confirmed non-morning-person.

I absolutely can not go without breakfast, so I'm focusing on portable options to eat quickly, or while sitting in traffic (if need be).

One of these creations has been greatly aided by my recent discovery that Whole Foods carries gluten free oats again. Oh, happy day! I have eaten oatmeal for breakfast every day since, and it has been wonderful. Oh, and for the record I prefer the Gluten Free Oats brand over Bob's Red Mill. They have a much better texture.

This morning I created these breakfasty cookies. They're hearty, versatile, healthy, and very portable. I like to leave mine in the oven a little longer at a little lower heat so that the edges get crispy and carmelized. Try them!

Healthy Breakfast Cookies

2 T. unsweetened applesauce
1 T. molasses
1 egg
1 1/2 T. agave
1/2 t. xanthan gum
3/4 t. cinnamon
dash of nutmeg
pinch salt
heaping 3/4 c. gluten free oats
1/4 c. flaxseed meal

Preheat the oven to 350. Wisk everything but the oats and flax in a bowl. Stir in the oats and flax, and spoon the dough onto a greased cookie sheet. They don't really spread, so make them as big or as small as you want, and flatten them down a little. Bake them for 8-10 minutes, or longer if you like them firmer.

Makes about 8 cookies, depending on how big you make them.

I'm happy with the basic recipe. I'm going to try adding nuts, sunflower seeds, coconut, dried fruit, and different flavorings like cardamom, vanilla, cocoa, peanut butter, banana, and pumpkin.

4 comments:

Lauren said...

These sound wonderful!! Oats don't always agree with me, but I love an on-the-go breakfast cookie =D.

Melissa said...

Oooh, that sounds like a great idea! Make me some, I'll contribute towards buying ingredients!

Amy Green said...

These do look great. I can't eat oats but I have been using quinoa flakes instead - I'm sure they would work here. I'm bookmarking this!

jacobithegreat said...

Quinoa flakes sounds like a great idea! I bet I could sub some for the oats and boost the protein content. I've never had them. I'll look for them!