Delicious breakfast cookies that are easy to make gluten-free.
Course: Breakfast, Snack
Keyword: cookies, gluten free
Author: Beth Cato
Ingredients
2cupsquick oatsnot whole or old-fashioned oats
3/4teaspoonsalt
1teaspoonground cinnamonheaping
1cupnut butter
1/4cuppure maple syrupor honey
3/4cupfruit butterapple butter, date butter, etc
1cupdried fruitraisins, cranberries, etc
1/2cuppepitasshelled pumpkin seeds
1/4cupground flaxseedoptional
Instructions
Preheat oven to 325-degrees. Prepare cookie sheets with parchment or silpat baking mats, or use seasoned stoneware.
Combine all of the ingredients into a large bowl.
Using a tablespoon or tablespoon scoop, drop dollops of dough onto cookie sheet. Note that it won't spread. Use fingers to gently tamp down top and press in stray oats on the sides; it will be a little sticky.
Bake for 12-15 minutes, until firm. Cool for several minutes before transitioning them to a rack to finish cooling.
Makes about 28 cookies at tablespoon size. In a sealed container at room temperature, cookies will keep for at least a week. They can also be frozen without any change in taste or texture.