Apple Breakfast Cookies
2 1/4 cups (315 g) high-quality all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 cup (50 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
1 1/2 cups (150 g) gluten-free old-fashioned rolled oats
5 tablespoons (70 g) unsalted butter, melted and cooled
4 ounces plain Greek yogurt, at room temperature
2 extra-large eggs at room temperature, beaten
1 teaspoon pure vanilla extract
8 ounces apples cut into a 1/4-inch dice (from about 2 medium apples, peeled and cored, then diced)
1 teaspoon cornstarch
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, please the flour, xanthan gum, baking powder, baking soda, 2 teaspoons of ground cinnamon, granulated sugar and light brown sugar, and whisk to combine, working out any lumps in the brown sugar. Add the oats, and stir to combine. Add the butter, yogurt, eggs and vanilla, and mix to combine. Place the apples in a medium-sized bowl and toss with the cornstarch and remaining 1 teaspoon of ground cinnamon. Add the apples with the cornstarch and cinnamon to the cookie dough, and mix until the apples are evenly distributed throughout the batter.
With a #24 spring-loaded ice cream scoop (or two spoons), portion out mounds of 3 tablespoons’ worth of cookie dough, placing the dough 2 inches apart on the prepared baking sheets. With wet fingers, press each piece of dough into a flat disk that’s a bit thinner than 1/2-inch thick.
Place the cookies in the center of the preheated oven and bake until the cookies are puffed and golden brown on the edges, lightly brown on top—about 15 minutes.
Allow the cookies to cool on the baking sheet until firm before attempting to move them, about 10 minutes. Transfer to a wire rack to cool completely. Serve at room temperature. Freeze leftovers and defrost overnight in the refrigerator for breakfast.