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Gluten Free and Dairy Free Blueberry Breakfast Cookies

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Gluten Free and Dairy Free Blueberry Breakfast Cookies

Angela
The Cook
6 Servings
11 Ingredients
14 Comments

Gluten Free Dairy Free Blueberry Breakfast Cookies are big, soft cookies, with just the right amount of sweetness and packed with quinoa flakes, coconut and blueberries to get your day started.

Read More
6 Servings
11 Ingredients
14 Comments

Ingredients

  • ¾ cups Quinoa Flakes
  • 1 ½ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • ¼ cups Coconut, Shredded, Unsweetened
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • ½ teaspoons Cinnamon
  • ½ cups Honey
  • 3 tablespoons Vegetable Oil
  • 1 individual Egg White
  • 1 cup Blueberries

Containers

Supplies

  • Labels
  • Parchment Papers
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Line a cookie sheet with parchment. Set aside.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Line a cookie sheet with parchment. Set aside.
  2. In the bowl of your mixer, combine all dry ingredients and mix well.
  3. Add honey, oil, and egg white. Mix well.
  4. Fold blueberries in until combined.
  5. Using oiled hands, divide the dough into balls using about 1/3 cup of batter.
  6. Put dough on a parchment lined cookie sheet.
  7. Bake at 350 degrees for 15 to 18 minutes until golden.
  8. Cool on cooling rack.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 cookies
Amount Per Serving
Calories
368
Total Fat
11g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
0mg
Sodium
322mg
Total Carbohydrates
65g
Fiber
1g
Sugar
25g
Protein
5g
WW Freestyle
14

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, kid-friendly, spring, summer, fall, winter, wwsmartpoints

Categories

shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, kid-friendly, spring, summer, fall, winter, wwsmartpoints

14 Comments

Join the discussion

  1. I too love breakfast cookies, but is there some way to make these NOT gluten free? My family and I are trying to eat only “real food” with no refined sugars or flour. You’ve got the sugar part covered by using honey, but I wouldn’t know where to begin to make this a regular cookie in the other respects. Would love to know if that’s possible, because these actually sound really good!

    Reply

  2. I’m sort of sold… just need some extra protein in there and a little less starch. Ground flaxseeds? Almonds? Substituting coconut flour for some of the starch, and adding an egg?I’ve been making “cupcakes” for breakfast from ground hazelnuts, coco powder, honey, egg, sunflower seed butter, flaxseeds, coconut flour, baking powder and (sometimes) spices. They’re great, and relatively low sugar. Now, if only I had measured…

    Reply

    1. That’s the beauty of this recipe, sub in what you want and make it your own. Yum! I personally used finely ground brown rice flour along with the quinoa flakes (the kind to make hot cereal) and finely shredded, organic coconut and coconut oil for the above recipe and it worked really well. My family also likes the addition of nuts and other goodies.If you choose to replace the blueberries with other add-ins, replace with about the same amount (1 cup to 1 1/2 cup) so there will be enough dough to hold the cookie together.

      Reply

  3. These look so good. I am always looking for recipes that allow for a quick and easy breakfast. This is my first visit. I found you through Delicious Dishes.

    Reply

  6. I think I’m going to add more chia seed slurry as egg sub in these because they were pretty crumbly when I just added the egg sub for 1 egg. Any other suggestions? Also do I just put them as balls without pressing them down on the cookie sheet?

    Reply

    1. Sounds like a good plan. Yep, I just put them as ball on the baking sheet without pressing down. Another idea is to not remove the cookie from the baking sheet right away; allow them to “set up” for a couple of minutes before moving them to your cooling rack.

      Reply

  8. I made these this morning, but mine didn’t flatten…they stayed balls?? They are cooked all the way through, but yours look much different. Any idea what I may have done wrong?

    Reply

    1. I’m not sure what could have happened… The big thing to check on would be how you measured your starches/flours as it sounds as if there may not have been enough moisture or a bit too much flour. I measure flours buy stirring the flour, spooning into my measuring cup and leveling the measuring cup with a knife or other flat edge. Scooping the flours or other types of measuring styles can yield vastly different measurements. Also, be sure to measure the xanthan gum by leveling the measuring spoon with a straight edge. So little xanthan can create a HUGE change in the texture of a baked good that it really pays to get the right amount in a recipe. A bit too much xanthan gum could cause the cookies not to spread enough. I hope these ideas help.

      Reply