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Breakfast Cookies




Source of Recipe


Angela Lowry


Recipe Introduction


With the rice flakes, you get a pseudo-oatmeal cookie. With the quinoa flakes, the cookies get very chewy and nutty, almost like a peanut-butter cookie. Both are absolutely delicious and unbeatable with a cup of coffee.


List of Ingredients




1 1/2 cups thin poha flakes or quinoa flakes
1 1/4 cups GFCF flour mix
1/4 cup soy flour or bean flour
1 cup dark brown sugar or raw sugar or maple sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon GFCF baking soda
1 teaspoon xanthan gum
1/2 cup GFCF margarine, melted
1/2 cup GFCF soured milk (milk mixed with 1/2 tablespoon GF vinegar)
1 cup diced dried fruit (I just use dried cranberries--no need to dice)
3/4 cup GFCF chocolate chips (or nuts, if you prefer)

Recipe



Combine dry ingredients.

Add melted margarine and mix until evenly distributed.

Stir in soured milk, then fruits and chips.

Drop by tablespoon onto greased baking sheet and bake at 375 degrees until browned (about 12 minutes).