So... I was in the kitchen the other day and I wanted to make some portable breakfast goodies to eat on my drive to school. Theses kitchen sink cookies are moist, hearty, and sweet enough to provide enough energy till lunch!
Ingredients
Dry:
1 cup Brown Rice flour
1/3 cornstarch
1/2 White Rice Flour
1 tsp of Guar Gum
2/3 cup of Gluten Free Whole Oats
2 packets of gluten free Apple Spice Cinnamon Instant Oatmeal
1 tsp of Cinnamon
1/2 tsp of Salt
2/3 cup of Raisins
Wet:
1 Egg
2/3 cups of Greek Yogurt
1/3 of Peanut Butter
1/4 vegetable oil
2/3 cup of Sugar
1/2* cup water
Directions:
Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl well. Whisk flours so that they are well incorporated, especially the Guar Gum.
Blend all the wet ingredients together, except the water. We will use the water to thin out the batter if it is too thick.
Gradually add the dry mix into the wet and beat until well combined. If the batter is too dense add water accordingly. The batter should be chunky and relatively thick.
Using 2 spoons to "drop" teaspoon sized dollops of the dough on 2 large baking sheets. Bake for approximately 12-14 minutes.
Allow cookies to cool. Store in the fridge or for a week at room temperature in a sealed container.
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