Gluten-Free Blueberry Breakfast Cookies
These Gluten-Free Blueberry Breakfast Cookies freeze well and can be reheated, perfect for a grab-and-go breakfast for busy mornings. They can be made egg free with good results.
Originally published in Gluten Free & More.
Gluten-Free Blueberry Breakfast Cookies Recipe
Servings: 16 cookies
Calories: 124kcal
Ingredients
- 2 cups gluten-free high-protein flour blend of choice*
- ⅓ cup packed light brown sugar , more for sprinkling on tops
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter or dairy-free buttery spread , cut into small pieces
- 2 large eggs
- ½ cup yogurt or dairy-free yogurt + 2 tablespoons for brushing tops
- 2 teaspoons pure vanilla extract
- ¾ cup fresh blueberries , rinsed and drained
- ¾ cup gluten-free crispy cereal
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Thoroughly combine flour blend, brown sugar, baking powder, baking soda and cinnamon in a large bowl. Cut in butter until mixture resembles coarse meal.
- In a separate bowl, beat eggs, yogurt and vanilla for 1 minute. Add to dry ingredients and beat until smooth. Fold in blueberries and cereal.
- Scoop dough onto prepared cookie sheets, leaving about 1 inch between each. Use plastic wrap to gently press and smooth cookies into ½ inch-thick disks. Brush with yogurt and sprinkle with brown sugar.
- Place in preheated oven and bake 19 to 20 minutes until done. Serve warm.
Notes
*Add 1 teaspoon xanthan gum and ½ teaspoon salt if they’re not included in your flour blend.
For Egg-Free Breakfast Cookies, omit 2 eggs. Add 1 tablespoon arrowroot to dry ingredients. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let sit for 5 minutes until thickened. Use in place of eggs in step 3.
For Egg-Free Breakfast Cookies, omit 2 eggs. Add 1 tablespoon arrowroot to dry ingredients. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let sit for 5 minutes until thickened. Use in place of eggs in step 3.
Nutrition
Nutrition Facts
Gluten-Free Blueberry Breakfast Cookies Recipe
Amount Per Serving
Calories 124
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 130mg5%
Potassium 36mg1%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 156IU3%
Vitamin C 1mg1%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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