Breakfast Cookies


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.


#strawberries #blueberries #oatmeal #cherries #cookies

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