I keep adapting some of our favorite recipes to make them gluten free. The other day I took some breakfast cookies out of the freezer…and couldn’t let my daughter have one. So of course I had to tackle that challenge this week 🙂
Soaked, gluten free and delicious! Fresh baked this morning for a nice treat for the family. Do you ever have cookies for breakfast? If not you should give these a try.
Soaked Gluten Free Breakfast Cookies
makes 10 – 12 cookies
1 cup oats
1 cup any combination of gluten free flour (I used white rice, brown rice and teff flours)
1/2 cup butter or coconut oil
1/3 cup kefir, buttermilk, sour milk or water + lemon juice
1/3 cup honey
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 cup add-ins (chocolate chips, nuts, dried fruit, coconut)
Melt the butter or coconut oil. Mix the oats, flour, butter and kefir. Let soak 7 – 24 hours.
Heat oven to 350 degrees F.
Add the remaining ingredients to the soaked mixture. Mix well. Drop large mounds onto a parchment lined baking sheet.
Bake 20 minutes, until golden.
Serve warm or allow to cool and store in an airtight container. They freeze very well.
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