[pinit] These easy gluten free oatmeal breakfast cookies weren’t going to be on the blog at all. I’ve been making them for my kids for weeks now, and they’ve had … more
[pinit] These easy gluten free oatmeal breakfast cookies weren’t going to be on the blog at all. I’ve been making them for my kids for weeks now, and they’ve had them for breakfast on school mornings with some fruit. Easy make-ahead breakfast! So I tried something different just last night, and posted a whole recipe on the GFOAS Facebook Page. One photo, a few ingredients, dead simple directions. DONE. Not a recipe that I would put in a new cookbook. Not one that I thought even needed to be here in our gluten free recipe index. Just Facebook.
By the way, in case you’re looking for more make-ahead gluten free breakfasts.
But then … we couldn’t Pin It to keep track of it. And that’s actually pretty annoying! And although Facebook is really integral to this blog (Live GF Baking Q&As the second Thursday of every month—next one is March 13! you should come …), things get buried there and then we can’t find them. And you also can’t really print a recipe from Facebook. Or easily email it to yourself or to a friend. So I’m posting it here on the blog, even though that wasn’t the intention.
So, was this a failed Facebook experiment? Or would you have been happy to keep this recipe on Facebook and only on Facebook? Let me know in the comments, okay?
1 1/4 cups (125 g) certified GF old fashioned rolled oats
1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old fashioned rolled oats)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons (70 g) virgin coconut oil, melted and cooled
5 tablespoons (105 g) honey
1/2 cup (122 g) smooth applesauce, at room temperature
2 eggs (120 g, out of shell) at room temp, beaten
3 ounces miniature chocolate chips or raisins
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set aside.
Mix all ingredients together well in the order listed in the recipe. The dough will be very soft. Refrigerate or freeze it briefly to make it easier to handle.
Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. Chill until firm (about 10 minutes). This keeps the cookies from spreading too much during baking.
Place in the preheated oven (lower rack) and bake until golden brown around edges and set in center (about 16 minutes). Cool on the baking sheet until firm. Wrap in waxed paper and store in the refrigerator or freezer.
P.S. If you haven’t yet, I hope you’ll pick up a copy of Gluten Free on a Shoestring Bakes Bread, my revolutionary new book on gluten free bread!