Gluten Free Chocolate Chip Pecan Coconut Oatmeal Cookies
A perfect baked treat for N.CA’s first cold, blustery fall day this year.*
½ c unsalted butter
1 TB milk
½ c brown sugar
¼ c white sugar
1 egg
2 tsp vanilla
1 ⅓ c gluten free flour (add ⅛ tsp xanthan gum if your flour does not already contain it)**
¼ c almond flour
1 tsp baking soda
½ tsp salt
1 c chocolate chips
⅔ c rolled oats
½ c pecan pieces
⅓ c coconut flakes
Mix the flour, almond flour, baking soda, and salt.
Melt the butter over the stove, then whisk it in a bowl until it’s frothy. Add the milk, brown sugar, and white sugar and mix it well. Add the vanilla and egg.
Use a rubber spatula to fold in the flour mixture. Then add the oats.
Add the chocolate chips, pecans, and coconut.
Cover the bowl and let it sit for about a half hour or more- this will help the liquid ingredients to soak into the dry for a less gritty texture.
Scoop the cookies into balls about 1- 1½ inches in diameter and put them on your cookie sheet a few inches apart.
Bake at 350 for about 10-12 minutes.
Let them cool, then enjoy with a cup of coffee or milk. Yum!
*Dedicated to Scott, and every one who is irritated by the 82-paragraph life stories on food blogs that make it hard to find the actual recipe. Just give us the damned recipe, thankyouverymuch!
**You could swap out for regular flour I’m sure, if you’re not on a GF diet, although I haven’t tried.