Brilliant for both starting and ending the day with.
Who doesn’t want cookies for breakfast?! This little gem is packed with rolled oats and a plethora of fruit. It’s chewy and soft and ideal for breakfast on the run, school lunch boxes, or an afternoon pick me up. Pro tip: I like to pop these babies in the microwave and crumble on top of a scoop of vanilla ice cream. Side note- if you prefer your cookies with gluten, this recipe can easily substitute all-purpose flour instead of gluten-free flour.
Bowl #1
225 grams butter, softened
220 grams dark brown sugar
220 grams granulated sugar
Bowl #2
2 whole eggs
1 tablespoon vanilla extract
Bowl #3
1 1/2 cups gluten-free flour
1 teaspoon baking powder
1 teaspoon salt
3 cups gluten-free rolled oats
Bowl #4
1/2 cup dried strawberries, chopped
1/2 cup dried blueberries
1/2 cup dried cherries
1/4 cup currants
1
Preheat the oven to 350 and line a cookie sheet with parchment paper.
2
In the first bowl, cream together the butter and sugars for five minutes.
3
Add the second bowl to the butter and sugar mixture and continue to mix for an additional two minutes.
4
Whisk together the dry ingredients in the third bowl and add to the butter, sugar, and egg mixture. Mix until evenly combined.
5
Fold in the dried fruits in the fourth bowl ensuring the are equally distributed throughout.
6
Chill the cookie dough for thirty minutes.
7
Portion the cookie dough with a medium cookie scoop or large spoon. Freeze portioned dough for at least one hour or up to one week.
8
Place on prepared cookie sheet and lightly sprinkle with sparkling sugar, if so desired. Bake until the cookies are set and lightly browned. Let cool.