Breakfast for Dinner and Gluten-Free Cookies

This morning Mike and I went to hear the boys read the stories they wrote at their "author's party" at school. Afterwards, we REALLY wanted to go out to breakfast (like to the Seward Cafe)...but instead we were responsible and I went to work. So I promised myself that I'd make a kick ass breakfast for dinner tonight.

I shredded some potatoes and onions for hash browns and scrambled some tofu with onions, peppers, and spinach (plus the obligatory turmeric, garlic, salt, mustard, and pepper). I wanted some sort of sauce to go on top so I whisked together some flax oil, nutritional yeast, salt, garlic powder, dijon mustard, and soymilk. It was so rich and creamy- almost as good as hollandaise sauce.
I couldn't resist making pancakes, too. These are basic pancakes with tons of cinnamon and maple syrup.

Since I felt guilty for serving Mike frozen gluten-free waffles with dinner (while he watched us eat homemade pancakes), I had to make some gluten free cookies tonight.
These are a de-glutened version of the Vcon Chewy Chocolate Raspberry cookies.
(These don't have raspberry, so they are pretty different. I just didn't want to use up my homemade jam on cookies!)
Gluten-Free Chewy Chocolate Cookies
1/4 cup applesauce
1/4 cup maple syrup
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla extract
1 tsp. almond extract
1/2 cup cocoa powder
1 1/2 cup rice flour
2 tsp. xanthan gum
2 Tbsp. tapioca flour/powder
3/4 tsp. baking soda
1/4 tsp. salt.

Preheat to 350 F. Line a couple of baking sheets with parchment paper. Mix together the dry stuff. Mix together the wet stuff. Mix the dry and wet stuff, using your hands if it's too thick. Roll a walnut sized ball of dough in your hands and then smash it. Place on the baking sheet and sprinkle with more sugar if you're feeling fancy. Bake for 10 minutes. Cool completely. If they feel a little gritty, place them in a sealed container overnight. They'll be even more awesome the next day!