Gluten Free Coconut & Chocolate Chip Oatmeal Cookies
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- 2 C GF 1 to 1 Flour (I use Bob's Red Mill)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/2 C GF Oats
- 3/4 Butter Flavored Coconut Oil
- 3/4 C Sugar
- 3/4 C Light Brown Sugar
- 2 Large Eggs + 1 Yolk
- 1 tsp Vanilla
- 2 tsp Coconut Extract
- 1 1/2 C Shredded Coconut
- 1 C Macadamia Nuts, roughly chopped (or almonds)
- 2 C DF Chocolate Chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Spread shredded coconut onto baking sheet. Place into oven for 5-7 minutes to toast. Stir once halfway through. Remove from oven to cool while you mix remaining ingredients.
In a large bowl, combine flour, baking powder, baking soda, salt and oats. Stir until well combined.
In the bowl of an electric mixer, combine coconut oil and sugars. Beat on medium speed for 2-3 minutes until fluffy. Scrape down the bowl. Add the eggs, one at a time time, mixing about 60 seconds between each addition. Add the extracts. Turn the mixer to the lowest setting and slowly add the flour mixture in. When nearly all of the dry ingredients have been incorporated, pour in the toasted coconut, nuts and chocolate chips.
Scoop batter into 1/4 C size balls. Place onto prepared cookie sheets spaced at least 3 inches apart. Flatten with hand until it's about 1/2" thick.
Bake in preheated oven for 11 minutes or until edges are set. Remove from oven and cool for 2 minutes on the cookie sheet. Remove to wire rack to cool completely.
Makes 21 oversized cookies.
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