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GF Coconut – Oat & Mini Chip Cookies

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These gluten-free coconut-oat & mini chip cookies are a gluten-free version of my grandmother’s ranger cookies.

I was making some Ranger Cookies for my family and wanted to make myself some gluten-free ones too. By the time I started the gluten-free cookies I realized I was out of nuts…darn!

No time to go to the store!

I decided to leave out the crispy rice cereal along with the nuts,  and add some mini chocolate chips in with the coconut and oats. I love the results and renamed them coconut-oat & mini chip cookies.

This recipe is definitely worth sharing.

To Make GF Coconut – Oat & Mini Chip Cookies  You Will Need These Ingredients:               
butter or butter substitute.
brown sugar
granulated sugar, I used beet sugar.
vanilla
eggs or egg replacer equal to 2 eggs, I used an egg replacer.
brown or white rice flour.
garbanzo bean (chickpea) flour.
baking soda
salt
xanthan gum or guar gum.
coconut, I used sweetened.
old fashioned oats, I used gluten-free.
mini chocolate chips, I used an allergy-friendly brand.

These coconut oat cookies freeze great too!

Weight watcher points are 4 each cookie.

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Enjoy!

And don’t forget to check out my Grandma’s tasty Ranger Cookies too!

GF Coconut – Oat & Mini Chip Cookies

Sweet, crunchy, and chewy gluten-free cookie for snacks, parties, and dessert.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip oat cookies, cookies, dessert, gluten-free, snacks
Servings: 36 Cookies
Calories: 162kcal
Author: Mary

Ingredients

  • 1 cup butter or butter substitute.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar I used beet sugar.
  • 1 tsp vanilla
  • 2 eggs or egg replacer equal to 2 eggs I used an egg replacer.
  • 1 cup brown or white rice flour.
  • 1 cup garbanzo bean flour.
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp xanthan gum or guar gum.
  • 1 cup coconut I used sweetened.
  • 2 cups old fashioned oats I used gluten-free.
  • 1 cup mini chocolate chips I used an allergy-friendly brand.

Instructions

  • Preheat oven to 350
  • Prepare baking sheets by lining them with parchment paper.
  • In a medium mixing bowl combine butter, or butter substitute, brown sugar, and granulated sugar. Mix until creamy.
  • Add vanilla and eggs or egg substitute. Mix well.
  • Add coconut and chocolate chips. Mix well.
  • In a small bowl mix flours, oats, baking soda, salt, and xanthan gum together. Add to creamed mixture. Mix well.
  • Drop by 2 Tbls for smaller cookies, or 4 Tbls for larger cookies onto prepared pans.
  • Bake about 9-10 minutes for smaller cookies and 11-12 minutes for larger cookies.
  • Let cookies sit on the baking pans for a couple of minutes before transferring to a wire rack.

Notes

There are 4 WW points plus per cookie.

Nutrition

Serving: 1cookie | Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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