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Gluten-free Strawberry Breakfast Cookies

Recipe by The Pioneer Chicks
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 large cookies
Author Alexa Lehr

Ingredients

  • 1/2 c. organic, grass-fed butter softened
  • 1/2 c. organic peanut butter
  • 2/3 c. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 2 T. organic ground flax seeds
  • 1/4 cup water
  • 1 1/2 cups gluten-free whole oats
  • 6 T. Bob's Red Mill tapioca flour
  • 1/2 c. Otto's Naturals cassava flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 c. washed and sliced strawberries
  • 1/2 c. allergy-friendly chocolate chips

White Chocolate Drizzle

  • 1/4 c. Enjoy Life mini white chocolate chips
  • 2 tsp. unrefined coconut oil

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a small bowl, stir together the ground flaxseeds and water. Let rest for 5 minutes until it thickens.
  • In a large mixing bowl, combine the butter, peanut butter, maple syrup, and flaxseed mixture. Stir until smooth.
  • Add the oats, cassava flour, tapioca flour, sea salt, and baking soda. Stir until combined. Fold in the strawberries.
  • Scoop heaping tablespoons of the batter and place them on the baking sheets about 2" apart. Mound the cookies slightly.
  • Bake for 10-12 minutes. The edges should be lightly browned.
  • Remove from the oven and press some of the allergy-friendly chocolate chips randomly into the cookies. Let the cookies cool on the pans for 5 minutes before transferring them to a cooling rack. Cool completely before drizzling with white chocolate.
  • For the drizzle, melt the white chocolate chips with the coconut oil in a small saucepan over low heat or in a small bowl in the microwave. Then drizzle it over the cookies. Let the drizzle harden and enjoy!