A New Outfit and Gluten Free Breakfast Cookies

Hey there folks how’ve you been?  I’ve been really good and I think I finally feel like I’m getting my mojo back.  I know you’re excited for some cookies

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but first I have some stuff to share.  Running has finally picked up with the discovery of a 1.5 mile running track on base.

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The hubs came to visit for Labor Day Weekend and it was an amazing visit.  We had such a good time kicking back, eating out and just being together.

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The blog also has a new outfit and I’m really proud to say that I put together my page header myself. It took hours and hours of figuring it out since the only software I had was Microsoft Word and Paint. However, it came out really well if I may say so myself.

Anywho, I know I keep coming and going but I’m going to attempt to stick around here this time around.  To make it up to you all I have a cookie recipe that you can eat for breakfast!  I came up with this last week since I’ve been having a really hard time getting up early enough for breakfast lately.  Skipping breakfast is a huge NO NO when it comes to controlling your weight but also especially when it comes to your energy levels.  I’ve been relying too much on coffee at school to keep me up when I should be getting some food in my system instead.  Enter the super portable and uber-delicious breakfast cookie.

GF Breakfast Cookies

aka Super Charged Oatmeal Chocolate Chip Cookies

  • 2 cups Gluten Free Oats
  • 1 cup Gluten Free All purpose flour (I used Bob’s Red Mill)
  • 1/2 cup Brown Sugar, packed
  • 1/2 cup Applesauce
  • 1/4 cup Granulated Sugar
  • 2 T Butter
  • 1 Egg
  • 1 tsp Baking Soda
  • 1/2 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 2 T Chia Seeds
  • 1/4 cup each:
    • Dark Chocolate Chips
    • Sunflower Seeds
    • Dried blueberries
    • Dried Cranberries

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1.  Pre-heat oven to 350.  Whisk flour, baking soda, salt, cinnamon, chia, and oats together

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2.  Cream together butter and sugar

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3.  Whisk in the egg and then add the applesauce and vanilla.  Stir

4.  Add the chocolate, berries and seeds to the wet ingredients

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5.  Stir in dry ingredients

6.  Measure out 1/4 cup scoops onto parchment paper lined cookie sheet.  Flatten them out just a little bit and bake for 13-15 mins.  Cool in pan for a couple of mins and move to cooling rack.

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Bake for 13 mins if you like soft-baked cookies.  I like firmer/crispier cookies so I go for 15 mins or until browned.  I also think that a firmer cookie is better for portability purposes.

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I take mine with my morning coffee and with an apple/banana out the door.

These clock in at 209 calories, 3g fiber, and 3g protein per cookie.  You can increase protein with a slather of peanut butter on top but the seeds and oats in just one keeps me filled until lunch time just fine as is.

Note on sugar:  If you’re worried about sugar, the sugar stats do come in high for these.  However, these also have dried fruit and applesauce which is okay with me.  Do what works for you of course  Smile

Estimated Nutrition Stats with recipe as is

Estimated Nutrition Stats with chocolate removed

Estimated Nutrition Stats with chocolate & cranberries removed but 4 oz chopped almonds added

Feel free to play with the mix ins!

Hope you enjoy!

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