I’m trying to change the name, as the previous name “breakfast cookies” indicates to my children that they should be eaten for breakfast and while I think that they are probably healthier than a bowl of store bought cereal, I’m still a little hesitant to make them a morning meal habit. Though I fear the name has already stuck. These cookies are a delicious combination of many yummy ingredients…..molasses, oats, chocolate chips, cinnamon and nutmeg, just to name a few.
I dare say these are like a Lay’s potato chip – you can’t eat just one.
skip to main | skip to sidebar In a mixing bowl, whisk together these dry ingredients:
2 cups GF Artisinal Flour (contains xanthan)
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of nutmeg
2 cups Sucanat
¼ cup ground flax or flax meal
In a separate bowl blend:
1/3 cup light olive oil
1/3 cup coconut oil
2 tablespoons molasses
2 teaspoons pure vanilla extract
2-4 tablespoons vanilla coconut milk, as needed to moisten oats
Add to the wet ingredients:
1 1/3 cup Bob’s Red Mill steel cut oats
Allow the oats to soften for at least twenty minutes.
Combine the wet and dry ingredients- I used my Kitchen Aid with paddle attachment, until moistened.
2 eggs, beaten
Add the beaten eggs to the cookie batter and combine well. The dough should be thick.
Now add and mix well:
½ cup dried cranberries, raisins OR other dried fruit
1 cup chocolate chips ¼ cup shredded, unsweetened coconut ½ cup chopped nuts
1 cup chocolate chips
¼ cup shredded, unsweetened coconut
½ cup chopped nuts
If the batter appears too wet, add a tablespoon of rice flour; add more flour as/if needed. Chill in fridge at least an hour.
Preheat the oven to 375°F.
Using a scoop make rounded cookie dough balls and place them on a parchment lined or greased baking sheet. Press down slightly- but not too hard because if the dough balls are too flat the cookies will spread too thin. Place the baking sheet into the center of a pre-heated oven and bake until the cookies are golden and set- from 10 to 20 minutes, depending upon how big you make your cookies. Cool on the baking sheet for 2 – 3 minutes, then use a thin spatula to carefully remove the cookies to a wire cooling rack.
I made about 4-5 dozen medium sized cookies.