Posted by: lornasass | December 4, 2009


Photo by Lorna Sass

I created these irresistible, chewy cookies for the new Nature’s Path Gluten-Free Crunchy Vanilla Sunrise Cereal.  They offer the delicate sweetness of anti-oxidant blueberries and a bonus of sunflower seed crunch. They vanish fast and freeze well, so you might want to double the recipe.

Makes 18 2 1/2-inch cookies


  • 2 1/4 c. Nature’s Path Crunchy Vanilla Sunrise Cereal
  • 1/2 c. packed light brown sugar
  • 2 tbs. cornstarch
  • 1 tbs. tapioca flour
  • 1/2 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/8 tsp. ground cardamom (optional)
  • 1/4 tsp. salt
  • 1 large egg
  • 1/2 c. (4 oz) butter, melted and cooled to room temperature
  • 1/3 c. dried blueberries
  • 1/3 c. raw sunflower seeds


  1. Set rack in middle of oven and preheat to 375F. Line a large cookie sheet with baking parchment.
  2. Place cereal in bowl of food processor and grind to a medium-fine flour. Add sugar, cornstarch, tapioca flour, xanthan gum, baking soda, cardamom (if using), and salt. Pulse a few times to combine.
  3. In a liquid measuring cup, beat egg. Blend in butter. With motor of processor running, pour egg-butter mixture through feed tube into flour, and process just until combined. Transfer batter to a bowl and stir in blueberries and sunflower seeds.
  4. Shape heaping tablespoons of dough into balls. (If dough is sticky, chill for 30 minutes before shaping.) Set balls 2 inches apart on prepared cookie sheet and press down gently with fingers to flatten slightly.
  5. Bake until lightly browned around edges, 9 to 10 minutes. Slide parchment paper onto cooling rack.
  6. When cookies are room temperature, gently peel off parchment. Store in an airtight container for up to 1 week or freeze for up to 3 months.

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