Monday, August 4, 2014

Gluten-Free Chocolate Chip Coconut Oatmeal Cookies

Boy was I craving an oatmeal cookie today! I went to Pinterest to search out recipes that looked great and using ingredients I had on hand. Recently I went to a little store here and found those Betty Crocker gluten free items such as their rice flour blend for recipes at a great price. It is similar to one I make but opted to try it anyways (hey it had recipes on the box too!). This recipe I came across just so happened to use that very box! Score! Not really knowing how they'd turn out I gave them a try. I added in some coconut for more texture and chewiness. I was pleasantly surprised how big and puffy these baked up, I loved the looks of them! These tasted fantastic too! I loved these cookies. 

Gluten-Free Chocolate Chip Coconut Oatmeal Cookies
adapted from Live Better America, makes about 33 cookies

1/2 cup butter
2 tablespoons coconut oil
2 1/2 cups gluten-free quick-cooking oats
1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons gluten-free vanilla
2 cups dark or semisweet chocolate chips
1/2 cup shredded coconut

Heat oven to 350°F. In 1-quart saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter is golden brown. (Watch carefully, as it can change from browned to burnt quickly.) Remove from heat. Beat in canola oil with whisk. Pour into small bowl; set aside to cool 10 minutes.

Meanwhile, in medium bowl, mix oats, flour blend, xanthan gum, baking powder, baking soda and salt.

In large bowl, place sugars. Add butter mixture. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture until well blended. Stir in chocolate chips and coconut. Let dough stand 15 minutes.

On parchment paper lined cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.

Bake 10 to 12 minutes or until light golden brown (centers will be soft). Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

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