Gluten Free Breakfast Cookie
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!