Tag Archives: cookies

Chewy Breakfast Cookies

gluten free oatmeal breakfast cookiesOne day I’ll have time for long, luxurious breakfasts where I can lounge in my matching PJs on my wrap-around porch and actually eat breakfast with a fork. But today is not that day. And tomorrow doesn’t look good either. That’s why I’ve been trying my hand at more portable breakfasts. As much as I love my crustless quiche, sometimes I barely have time to make coffee in the morning. And let’s be real, coffee takes precedence above pretty much everything. But the lure of cookies and coffee?! That’ll get me out of bed.

breakfast cookiesThese are admittedly healthier than your everyday cookies. You gotta start your day right. These cookies are sweet, but not overly so and packed with plenty of natural energy to power through even the Monday-iest of Mondays.

Ingredients
1/4 cup of salted butter
1/2 cup of brown sugar
1/4 cup of honey
2 eggs
1 tsp vanilla
1 cup of sunbutter (peanut or almond butter would work too)
3 cups of rolled oats
1/2 cup of chopped walnuts
1/2 cup of chopped cashews
1/2 cup of semi-sweet chocolate chips
Sea salt for sprinkling

easy gluten free breakfast barsPreheat oven to 350 degrees. Combine sugar, butter and honey in a bowl and beat until creamy. Add eggs and vanilla, beat again. Add sunbutter and mix. Finally, stir in the oats, walnuts and cashews. To keep these cookies solid, I baked them in muffin tins. I greased the tin, then filled the tins half full and lightly pressed down the dough. These cookies can also be made into bars! To make into bars, press into a greased cake pan. Cookies bake for approximately 18-20 minutes. Bars bake for approximately 25 minutes. Oats will brown when cookies and bars are finished.  Let muffins cool on a rack, let the bars cool in the cake pan. Melt chocolate chips and drizzle (or spread!) over cookies (or bars!). Sprinkle with sea salt.

Let’s tackle tough mornings together!

love,
melanie

Gluten-Free Ginger Snap Cookies

Gluten-Free Ginger SnapsI don’t know why I decided to make ginger snaps to celebrate the Super Bowl. A football is brown and these cookies are brown? These cookies are hearty like our football player friends? Regardless of my reasoning, the ginger snaps were a hit and a snap to make. Get it? A snap?! Onward to the cookies!

Gluten-Free Ginger Snap Ingredients (will make approximately 36 cookies)

  • 1 bag Jules Gluten Free™ Graham Cracker/Gingersnap Mix (includes 1 bag of brown sugar & one bag of GF flour ingredients)
  • 1 tsp pumpkin pie spice
  • 3/4 cup coconut oil
  • 1/4 cup molasses
  • 1 tsp vanilla extract

Glaze Ingredients

  • 2 cups of powdered sugar
  • 1 tsp of vanilla extract
  • 2 tbsp of milk
  • 2 dashes of pumpkin pie spice
  • An orange for zesting (optional)

gluten-free cookies and milkBeat the sugar and coconut oil together until creamy. Next, mix in the molasses and vanilla extract. Slowly add the flour and the pumpkin pie spice until fully incorporated. Chill the dough in the refrigerator for approximately 30 minutes or until cold.

While the dough is chillin’ (straight chillin’) preheat the oven to 325 degrees and prepare the glaze. To create the glaze beat together all the glaze ingredients except for the orange zest.

When the dough is cool, roll the cookies into quarter-size balls and smush down on a buttered cookie sheet with a fork. Bake for 20 minutes. Cool snaps on a cookie rack and glaze. Get crazy and zest a little orange on top. You deserve it.

love,
melanie