My number one breakfast choice is scrambled eggs and coffee from a real mug. Yet some mornings there I stand at Starbucks hungry for something other than one of their sugar laden muffins later to cause me jitters. Okay maybe it's the coffee. Either way, this homemade cookie is a fine alternative.
WARNING: This is a gluten-free recipe. Translated this means no wheat flour of any kind. For those of you unfamiliar, baking without wheat is tricky. Very tricky. Check out Gluten-Free Goddess, where this recipe originally appeared, for guidance. Also, prepare to spend a good amount on unfamiliar ingredients (at Whole Foods or other health food store) and more time than you would on traditional baking. And patience, too.
Also note I've changed a few ingredients and amounts here and there.
In a large bowl combine with electric beaters or whisk attachment on standing mixer:
- 2 ripe and soft medium bananas, mashed into a puree
- 1/2 cup spectrum shortening
- 3 teaspoons vanilla extract
- 1-2 tablespoons rice milk
Using a wooden spoon stir in:
- 1 cup Bob's Red Mill rolled oats
Mix well and set it aside for 10 to 15 minutes (to soften the oats).
Whisk together dry ingredients (basically, you want 2 1/3 cups gluten-free flour):
- 1 cup sorghum flour
- 1/3 cup quinoa flour
- 1/3 cup brown rice flour
- 1/3 cup potato starch
- 1/3 cup oat flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 cup brown sugar
- 1 teaspoon or more cinnamon
When the oats have softened in the banana mixture for ten to fifteen minutes, add the dry mix and stir with a wooden spoon until a sticky cookie batter forms. You’ll need to stir for at least a minute, maybe two.
- optional: 1/2 cups chopped pecans, walnuts, or peanuts (or chocolate chips!)
- 2 eggs, beaten in a separate bowl
Chill the dough in the fridge for an hour or more (overnight is fine).
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Drop 2-4 tablespoons dough per cookie, leaving one inch or so between each. Bake 15 minutes.
Let the cookies cool on the pan 2 minutes then move them to a wire rack. They will get crisper as they cool completely.