Soaked Gluten Free Breakfast Cookies

I keep adapting some of our favorite recipes to make them gluten free.  The other day I took some breakfast cookies out of the freezer...and couldn't let my daughter have one.  So of course I had to tackle that challenge this week :)

Soaked, gluten free and delicious!  Fresh baked this morning for a nice treat for the family.  Do you ever have cookies for breakfast?  If not you should give these a try.

Soaked Gluten Free Breakfast Cookies
makes 10 - 12 cookies

1 cup oats
1 cup any combination of gluten free flour (I used white rice, brown rice and teff flours)
1/2 cup butter or coconut oil
1/3 cup kefir, buttermilk, sour milk or water + lemon juice
1/3 cup honey
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 cup add-ins (chocolate chips, nuts, dried fruit, coconut)

Melt the butter or coconut oil.  Mix the oats, flour, butter and kefir.  Let soak 7 - 24 hours.

Heat oven to 350 degrees F.

Add the remaining ingredients to the soaked mixture.  Mix well.  Drop large mounds onto a parchment lined baking sheet.

Bake 20 minutes, until golden.

Serve warm or allow to cool and store in an airtight container.  They freeze very well.