Update: This is a post from 2006 when Breakfast Cookies were kind of a thing. I originally made them with Sucanat, which isn't really in vogue these days. You can still order it, but I rarely see it in grocery stores. Since posting, I always make them with brown sugar.
Gluten-Free Breakfast Cookies
The original recipe calls for whole wheat pastry flour. However, one modification I've made since posting is to use 8 oz/230 grams gluten-free 1:1 flour (KA Measure for Measure) in place of the pastry flour It seems to work just as well. I've only tested with Measure for Measure, but I'm sure Bob's or any other brand would work as long as you weigh out the 8 oz.
A few weeks ago I was reading a blog by someone in California who mentioned breakfast cookies. Shortly after hearing of breakfast cookies, what should appear on the shelves of my local grocery store but Quaker Breakfast Cookies. What took them so long?
Now I must admit, I did not take the time to read the Quaker nutrition label. I was too busy thinking how good these would be homemade and what an excellent opportunity this would be for me to try Sucanat, a deep, dark, dehydrated cane sugar Wholesome Sweeteners.
The cookies turned out great! They were fat, soft, round and perfect for wrapping individually. I'm looking forward to playing with the flavors. If not for breakfast, they make a great snack.
- 2 cups whole wheat pastry flour or 224 grams gluten-free 1:1 flour such as King Arthur Measure for Measure 8 oz by weight is about (224 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon you can use less if you want
- 1 cup brown sugar or sucanet (200 grams)
- 2 tablespoons canola oil (or any other oil)
- 1 large egg (50 grams)
- 1 large egg white (37 grams)
- ⅓ cup prune puree or prune babyfood
- 1 ⅓ cups rolled oats OR quick oats
- ½ cup pecans -- coarsely chopped and toasted
- ½ cup dried cranberries
- chocolate chunks or chips (optional)
- Preheat oven to 325 degrees F.
- Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl, beat together Sucanet, canola oil, egg and egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins.
- Drop by ¼ cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart.
- Dampen back of a spoon or measuring cup and flatten to about ½ inch (cookies do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry.
- Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely....they will be soft. Note: Your cookies may take longer! My last batch took almost 15 minutes, so check at 9 minutes, but at 325 they'll probably take a little longer to bake than the original bake time of 8 or 9 minutes.