Coconut flakes are optional, but these remind me of Almond Joys! Some of the best gluten free cookies I’ve made so far.
1/2 cup (8 tablespoons) butter, at room temperature
1/2 cup light or dark brown sugar, packed
1/4 cup granulated sugar
1 “egg” using Ener-G’s egg replacer OR 1 large egg
1 1/2 teaspoons vanilla extract
1 cup King Arthur Gluten-Free Flour (Other GF flour brands may work but this has worked best for me with this specific recipe. If you choose to use another brand, make sure it’s an all-purpose baking flour that uses a mixture of gf flour options.)
1/2 cup gluten-free quick-cooking or old-fashioned oats
1/8 teaspoon of baking powder + 1/4 tsp of cream of tartar mixture
OR 1/2 tsp of baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 to 1 cup chocolate chips
1/2 cup unsweetened coconut flakes
- Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper, or lightly grease with vegetable oil.
- Beat together the butter and sugars until smooth.
- Add the egg replacer and vanilla, beating to combine.
- Whisk together the flour, oats, baking soda + cream of tartar mixture (baking powder), baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl and mix well.
- Stir in the chocolate chips and coconut flakes.
- Scoop dough onto the prepared baking sheets, leaving about 1″ between cookies.
- Bake for 12 to 13 minutes, until they’re a very light brown, with slightly darker edges. They won’t have too much color when they’re done but that’s alright. If you get them too brown, they’ll become hard once they cool.
- Let cool for about five minutes and then move to racks to finish cooling.
This makes around 24-30 cookies. 🙂
NOTE: If you’re only sensitive to one or two of the four allergies this blog avoids, feel free to interchange things (i.e. eggs for egg replacer, regular flour for GF flour, corn starch for other starches, soy sauce for coconut aminos).