Gluten-Free Blueberry Breakfast Cookies
Updated Aug 12, 2021, Published Jul 12, 2021
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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
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
Calories: 124kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 130mgPotassium: 36mgFiber: 2gSugar: 6gVitamin A: 156IUVitamin C: 1mgCalcium: 73mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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