Tuesday, February 25, 2014

Brown Sugar Oatmeal Coconut Chews - Gluten and Dairy Free

On a whim I decided to make a cookie recipe I spotted on Pinterest ages ago. The gal raved about them so I decided to trust her. The only problem was the cookie contained gluten and dairy. So I adapted the recipe and crossed my fingers they would turn out. And lo and behold they did! And they were every bit as good as she said they were. I am adding this one to the cookie repertoire, no doubt!

* Please note - you can replace the dairy free butter and gluten free flour/xantham gum with regular flour.

Brown Sugar Oatmeal Coconut Chews
Recipe adapted from


1 cup Soy/Dairy Free Earth Balance Butter
1 1/4 cups brown sugar, packed
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups all purpose gluten-free flour
1/2 teaspoon xantham gum
1 cup quick cooking oats
1 1/2 cups shredded, unsulfured coconut
1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg and vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Mix flour and xantham gum in small bowl. Add about 1/2 of the flour, and mix until just incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing again until just incorporated. You don’t want to over mix here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re just incorporated.
6.) Roll dough into 1 inch balls - makes about 6 dozen cookies at this size.
7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are lightly brown, but the center is still light in color and puffy.
8.) Let the cookies cool on the baking sheet for about 5 minutes, then move to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.


XX, A!


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