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Gluten Free Sunbutter Breakfast Cookies

In need of an allergy free easy breakfast? These sunbutter breakfast cookies only take a few minutes of prep time and are free of gluten, dairy, eggs, nuts, rice, corn, soy and coconut.

Sunbutter Breakfast Cookies | Just Take A Bite

When I ask my kids what they want for breakfast nine times out of ten they say breakfast cookies.

I don’t blame them.

Who doesn’t want a cookie for breakfast?!

I’ve been making a variety of breakfast cookies for years. But recently we experimented with an egg free diet for my oldest. So I had to come up with yet another version.

Sunbutter makes a great allergen friendly substitute for eggs. Not to mention it is delicious! It also replaces the fat. So there is no need to use dairy or coconut.

I also add some ground flax seeds to make sure the cookies hold together.

Sunbutter Breakfast Cookies | Just Take A Bite

Start them the right way.

Sunbutter breakfast cookies start with a long soak to reduce the phytic acid content. This is especially important when using oats as they are very high in phytic acid.

If you’ve never soaked your grains before rest assured it’s a very simple thing to do. Mix the grains with water and lemon juice. Done.

When you are ready to bake all you have to do is add the remaining ingredients, mix, scoop and bake.

Get the kids in the kitchen.

This is a great recipe to let little ones help with. No chopping. No egg cracking. No butter melting. Just measure, pour and mix.

They can even sample the ingredients as you go. Somebody has to make sure the honey tastes good, right?!

You can add whatever extras you like to sunbutter breakfast cookies. My kids always ask for mini chocolate chips. Dried fruit, nuts, seeds and coconut all work, depending on your dietary needs.

Sunbutter Breakfast Cookies | Just Take A Bite

Add a fall twist.

For fall you could even add a touch of pureed pumpkin and ground cinnamon. Or some diced apples and cinnamon would be fun too.

Are you looking for an allergen friendly breakfast treat for your family? Sunbutter breakfast cookies will be a family favorite.

Stock up.

Be sure to make a big batch so you can stock the freezer for effortless breakfasts on busy school mornings. Or add them to lunch boxes for a delicious and healthy treat.

I have to share a fun fact that I learned while making these.

When you mix a lot of baking soda with sunbutter it turns green!

Don’t worry. I adjusted the recipe so you won’t have green cookies like we did. But it is perfectly safe to eat them even if they are green.

Sunbutter Breakfast Cookies | Just Take A Bite

Gluten Free Sunbutter Breakfast Cookies
Yields 20
A simple breakfast cookies that is free of gluten, eggs, dairy, nuts, rice, corn and coconut.
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Ingredients
  1. 2 1/2 cups gf oats
  2. 1/2 cup sorghum flour (or brown rice or amaranth)
  3. 3/4 cups warm water
  4. 2 Tbsp. lemon juice
  5. 1/2 cup sunbutter
  6. 2/3 cup honey
  7. 1/2 tsp. unrefined sea salt
  8. 1/2 tsp. baking soda
  9. 1/4 cup ground flax seeds
  10. 1/2 cup add-ins: chocolate chips, dried fruit, coconut, seeds, nuts
Instructions
  1. Combine the oats, sorghum, water and lemon juice in a bowl. Cover and let sit 24 hours.
  2. Heat the oven to 350*F. Line two baking sheets with parchment paper.
  3. Add the honey, salt, soda and flax seeds to the oat mixture. Mix well.
  4. Stir in the add-ins.
  5. Scoop mounds onto the prepared baking sheet (as large or as small as you like).
  6. Bake for 15 - 20 minutes (less time for smaller cookies, more time for larger cookies).
  7. Let cool.
  8. Store in sealed container in the refrigerator for up to a week or in the freezer for up to a year.
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This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

14 comments

  1. Swarna says:

    Hi Mary,

    I have soaked oats and flour this morning and will be baking them tomorrow in the a.m. The oats looks clumpy and dry after I added the required amount of water….I was thinking they will look soft and wet? Hope I didn’t mess anything up!

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