Gluten-Free Breakfast Cookies
These soft and chewy gluten-free breakfast cookies with orange and cranberry are perfect for when you want something sweet, but also something healthy that won't spike your blood sugar and will satisfy your craving.
Servings: 24 cookies
Calories: 91kcal
Ingredients
- ½ cup gluten-free flour
- ¼ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
- 2 tablespoons salted butter softened
- ½ cup coconut sugar
- 1 large egg at room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup applesauce
- 2 cups rolled oats
- ½ cup dried cranberries
- ¼ cup raw almonds chopped
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, orange zest, and salt. Set aside.
- In a large bowl with a hand mixer, or using a stand mixer, whip the butter and coconut sugar for 2 minutes on high speed.
- Add the egg, vanilla, orange juice, and applesauce to the butter and sugar mixture and blend to combine.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Add the oatmeal, cranberries, and almonds to the batter and stir well.
- Use a large cookie scoop to drop rounded scoops of batter onto parchment-lined baking sheets, and flatten the cookies with the back of a spatula.
- Bake the cookies in the preheated oven for approximately 25-30 minutes until golden in color around the edges.
- Transfer the cookies to a wire rack to cool completely.
Notes
Store any leftovers in an airtight container at room temperature.
May be frozen. Store in an airtight freezer container or bag and freeze for up to 2 months.
Nutrition
Serving: 2cookies | Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 88mg | Fiber: 1g | Sugar: 7g