I was incredibly happy with how these little cookies turned out (as was my family)!
These cookies have such a wonderful texture--soft, chewy, and supremely hearty. There is just a subtle touch of coconut flavor to complement the filling & tasty nature of the oats and chocolate--such a divine combo!
I certainly will be making these on a regular basis, and if you choose to give this recipe a try, I'm pretty certain you will too...
Coconut & Chocolate Chip Oatmeal Cookies (Gluten Free)
Makes: 18 cookies
1/2 cup butter
1/2 cup coconut sugar (I use Madhava)
1 egg, beaten
1 tsp vanilla extract
1 cup rolled oats (I use Bob's Red Mill)
1/2 cup almond flour (I use Bob's Red Mill)
1/2 cup brown rice flour (I use Bob's Red Mill)
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground ginger
1/2 cup unsweetened shredded coconut
1/2 cup semi-sweet chocolate chips
In a large mixing bowl, cream together butter & sugar. Mix in
remaining wet ingredients.
In another mixing bowl, lightly stir dry ingredients (except chocolate chips) together.
Pour dry ingredients into wet ingredients & mix until just combined.
Fold in chocolate chips.
Using a well rounded tablespoon of dough, use your hands & roll cookie dough into 18 smoothly shaped balls.
Refrigerate cookie dough balls for at least 2 hours for best results.
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Place refrigerated cookie dough balls onto parchment lined cookie sheet.
Bake for 14 minutes, or until bottoms and edges of cookies are golden.