Gluten-Free Oatmeal Coconut Cookies
Active Time: 15 minutes | Total Time: 35 minutes | Serves 15 cookies | Gluten Free
- 1 cup gluten-free rolled oats
- ½ cup teff flour
- ½ cup brown rice flour
- ½ cup unsweetened shredded coconut
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup coconut oil (unmelted)
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (optional)
Heat the oven (with the oven racks toward the middle) to 350°F. Line two rimmed sheet pans with parchment paper.
In a medium bowl, whisk together the oats, teff flour, rice flour, coconut, cinnamon, baking soda, and salt.
In a large bowl or the bowl of a stand mixer, use and electric mixer on medium-high speed to beat together the coconut oil, granulated sugar, and brown sugar until combined, about 1 minute. Beat in the egg and vanilla until creamy, about 1 minute. Reduce the speed to low and mix in the dry ingredients. Mix in the chocolate chips, if using. Chill the dough for 20 minutes.
Shape the dough into 2 tablespoon-size balls and place about 2 inches apart on the prepared pans. Bake, rotating the pans 180°F halfway through, until golden brown around the edges, 15 to 18 minutes. Let cool on the pan for 5 minutes before transferring the cookies to a wire cooling rack.
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