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Gluten Free Oatmeal Breakfast Cookies
Gluten Free Oatmeal Breakfast Cookies
Author: Jan Withington
Recipe type: Breakfast
Ingredients
- 1 cup Bob's Red Mill Old Fashioned Oats - gluten free
- ¾ cup Cup4Cup Multipurpose Flour - gluten free
- 1½ teaspoons Clabber Girl Baking Powder - gluten free
- 1½ teaspoons McCormick ground cinnamon - gluten free
- 1 teaspoon McCormick Vanilla Extract - gluten free
- 1 egg
- ¾ cup mixed nuts, roughly chopped
- ½ cup Raw Organic Honey - naturally gluten free
- ¼ teaspoon salt
- 2 tablespoons organic butter, melted
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix all the ingredients oats, flour, baking powder, cinnamon, salt. Then whisk together the butter, honey, vanilla and egg. Stir to incorporate the ingredients.
- Line a cookie sheet with parchment paper. Scoop about 2 to 3 spoonfuls depending on how big you want them to be. Bake from 15 minutes to 18 minutes. Let cool slightly on the pan. Best if serve warm. Yum!
Notes
You can also use dried cranberries, pistachios, almonds, cashews and walnuts.
Keep them in an airtight container.
Keep them in an airtight container.
