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Gluten-Free Oatmeal Coconut  Cookies

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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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