Blueberry Crunch Breakfast Cookies

Yield: 14-16 Cookies


  • ¾ cup sweet white sorghum flour
  • ¾ cup brown rice flour
  • ½ cup tapioca starch/flour
  • 1⁄3 cup packed light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 5 tablespoon cold unsalted butter or buttery non-dairy spread, cut into small pieces
  • 2 large eggs
  • ½ cup yogurt or soy or coconut yogurt
  • 2 teaspoons vanilla extract
  • ¾ cup fresh blueberries, rinsed and drained
  • ¾ cup Erewhon Crispy Brown Rice Gluten Free cereal
  • Milk or soy milk for brushing
  • Additional brown sugar for sprinkling (about 2 tablespoons)



  1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  2. Combine the sorghum flour, brown rice flour, tapioca starch/flour, brown sugar, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl. Mix until the brown sugar is blended into the ingredients. Cut in the butter until the mixture resembles coarse meal.
  3. In a separate bowl using a mixer, beat the eggs, yogurt, and vanilla until light yellow and thick, about 1 minute. Add the dry ingredients and beat about 1 minute. Fold in the blueberries and cereal.
  4. Using a medium scoop, scoop the dough onto the prepared cookie sheets, leaving about 1 inch between each. Use a sheet of plastic wrap to gently press and smooth the scones into ½ -inch-thick disks. Brush with milk, sprinkle with brown sugar and bake for 20 to 22 minutes. Serve warm.

NOTE: The cookies may be reheated. These freeze well.