I just learned something interesting while making this gluten free breakfast cookie – when you bake sunflower butter it turns green. Yep – I should probably be holding this recipe for St. Patrick’s Day, but I thought it was too funny to not share this with you right now.

If you’re not into green food, and don’t want green cookies, feel free to substitute peanut butter in for the sunflower butter. But in my opinion they wont be as much fun!

Gluten Free Breakfast Cookie

½ cup dairy free margarine, softened
1 cup sunflower butter
1 1/3 cup packed light brown sugar
2 tsp vanilla extract
2 eggs
1/3 cup water
2 cups gluten free all purpose flour
2 cups gluten free quick cook oats
¼ cup unsweetened coconut flakes
½ tsp kosher salt
1 tsp cinnamon
2 tsp baking soda
1 cup gold raisins

Pre-heat oven to 350’F
Mix together dairy free margarine, sunflower butter, brown sugar and vanilla until creamy – either by hand or with a mixer
Beat in eggs and water
Mix dry ingredients together: gluten free flour, gluten free oats, salt, cinnamon, baking soda
Blend into liquid mixture
Stir in raisins
Drop by spoonfuls onto greased baking sheets
Slightly flatten cookies before putting pans in oven
Bake 18-20 minutes
Cool on cookie sheet for 1 minute before transferring cookies to cooling rack
Store in an airtight container

Gluten Free Breakfast Cookie

Heather Thomas, sloCooking

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Ingredients

  

• ½ cup dairy free margarine softened
• 1 cup sunflower butter
• 1 1/3 cup packed light brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 1/3 cup water
• 2 cups gluten free all purpose flour
• 2 cups gluten free quick cook oats
• ¼ cup unsweetened coconut flakes
• ½ tsp kosher salt
• 1 tsp cinnamon
• 2 tsp baking soda
• 1 cup gold raisins

Instructions

 

• Pre-heat oven to 350’F
• Mix together dairy free margarine, sunflower butter, brown sugar and vanilla until creamy – either by hand or with a mixer
• Beat in eggs and water
• Mix dry ingredients together: gluten free flour, gluten free oats, salt, cinnamon, baking soda
• Blend into liquid mixture
• Stir in raisins
• Drop by spoonfuls onto greased baking sheets
• Slightly flatten cookies before putting pans in oven
• Bake 18-20 minutes
• Cool on cookie sheet for 1 minute before transferring cookies to cooling rack
• Store in an airtight container

Notes

If using sunflower butter - be aware that it goes through a chemical reaction while cooking and turns green. There is nothing wrong with how it tastes afterwards, but if you don't enjoy green foods you could switch over to a different nut/seed butter. However it would be fun for St. Patrick's Day!

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Copyright 2018 by Heather Thomas, sloCooking.net. All rights reserved.