Breakfast Cookie

Breakfast Cookie

Cookie – breakfast, combine the two and you have a hit on your hands. I mean who does not like a cookie for breakfast. Breakfast Cookie? Who ever heard of such a wonderful thing? Well that would be me, and I have been making these since my kiddo was a toddler. Being a busy working mom, it was an imperative that I find hand held, easy to transport, protein packed breakfast foods. This recipe fit the bill. Feel free to sub the peanut butter for sunflower butter, but be warned. When sunflower butter is cooked it turns green – not the outside of the cookie, but the inside once you break them open. I discovered this scientific factoid by accident and was totally unprepared for the end result. Now that I know this happens, I make them this way for St. Patrick’s Day.

Breakfast Cookie from sloCooking.net #breakfast #cookie

Breakfast Cookie

½ cup dairy-free margarine, softened
1 cup smooth peanut butter
1 1/3 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
1/3 cup water
2 cups gluten-free measure for measure flour
2 cups quick cook oats
¼ cup unsweetened flaked coconut
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 cup gold raisins

  • Pre-heat oven to 350’F
  • Using an electric mixer, beat together dairy-free margarine, peanut butter, brown sugar and vanilla
  • Beat in eggs and water
  • In a separate bowl mix together gluten-free flour, baking soda, baking powder, coconut, and cinnamon
  • Gently fold dry ingredients into wet, then stir in raisins
  • Drop by the scoopful onto greased baking sheets
  • Flatten slightly
  • Bake 18-20 minutes
  • Cool on cookie sheet for 2 minutes, then transfer to cooking racks
  • Store in an airtight container

Breakfast Cookie
 
Author:
Ingredients
  • ½ cup dairy-free margarine, softened
  • 1 cup smooth peanut butter
  • 1⅓ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • ⅓ cup water
  • 2 cups gluten-free measure for measure flour
  • 2 cups quick cook oats
  • ¼ cup unsweetened flaked coconut
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup gold raisins
Instructions
  1. Pre-heat oven to 350’F
  2. Using an electric mixer, beat together dairy-free margarine, peanut butter, brown sugar and vanilla
  3. Beat in eggs and water
  4. In a separate bowl mix together gluten-free flour, baking soda, baking powder, coconut, and cinnamon
  5. Gently fold dry ingredients into wet, then stir in raisins
  6. Drop by the scoopful onto greased baking sheets
  7. Flatten slightly
  8. Bake 18-20 minutes
  9. Cool on cookie sheet for 2 minutes, then transfer to cooking racks
  10. Store in an airtight container

 

Breakfast Cookie from sloCooking.net #breakfast #cookie

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