I just recently started liking coconut. So, I made some cookies that are jam-packed with coconut today. And, they are gluten-free!
Here are the ingredients:
- 1 cup gluten-free rolled oats (I used these from Avena Foods)
- 1 cup gluten-free all-purpose flour (I used this flour from Robin Hood)
- 1 teaspoon gluten-free baking soda (I used this from Bob’s Red Mill)
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup organic cane sugar
- 1/4 cup brown sugar, packed
- 1 large egg (if you want to have an egg-free option, you can use this method)
- 1/2 cup coconut oil, melted but not hot
- 2 teaspoons gluten-free vanilla extract (I used this one from LorAnn Oils)
- 1/2 cup organic coconut cacao nibs (I used these from Mum’s Original)
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut, sweetened
First, preheat your oven to 350F. In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the cane sugar, brown sugar and the egg. Then, add the melted coconut oil and vanilla. Whisk for another minute or so until well combined.
Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are moistened. Combine the cacao nibs, dried cranberries and coconut (this is a very thick batter so I used my hands to combine everything together).
On a lightly greased baking sheet, drop rounded 1 tablespoon-sized of the dough, making sure to leave about 1-2 inches in between each cookie. Bake for 8-9 minutes, making sure not to over bake. Cookies will look soft but will continue to crisp up as they cool. Let the cookies cool on the baking sheet for about 5 minutes then transfer to a rack to continue cooling.
If you like coconut as much as I do, then you’ll love these! Happy baking!