Gluten-Free, Allergy-Friendly Coconut Oat Cookies
Perfectly soft gluten-free plant-based cookies that nearly melt in your mouth.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, coconut oat cookies, cookies, corn-free, dairy-free, gluten-free, nut-free, Peanut-free
Servings: 15 Cookies
Calories: 242kcal
Author: Mary
- 1/2 cup Granulated sugar ~ or another type of dry sweetener. I used beet sugar
- 1 cup any non-dairy milk ~ I used soy
- 1 banana mashed
- 1 tsp vanilla
- 1 tsp white vinegar ~ optional substitute of lemon juice for corn-free
- 1 cup Gluten-free flour baking blend ~ King Arthur Measure For Measure Gluten-Free Flour or Homemade Gluten-Free Flour Blends.
- 1/2 tsp baking soda
- 1/2 tsp baking powder ~ corn-free if needed
- 1 cup Gluten-free rolled oats
- 1/2 cup sweetened or unsweetened shredded coconut
- 1/3 cup chopped walnuts ~ omit for nut-free or less fat
- 1 cup dried cranberries or blueberries
- 1 cup Semi-sweet mini chocolate chips ~ I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chips
Preheat oven to 350
Prepare a large baking sheet with parchment paper or a silicone liner.
In a small mixing bowl add non-dairy milk, banana, vinegar, sugar,and vanilla. Mix well.
In a large mixing bowl add flour, oats, baking soda, and baking powder. Mix well.
Add wet ingredients to dry ingredients and stir to combine.
Stir in coconut, chopped nuts, and cranberries or blueberries.
Drop rounded tablespoon-sized scoops of dough to a prepared baking sheet.
Bake for 15 minutes. Let cookies sit for 5 minutes before transferring to a wire rack. Cool completely before storing.
Serving: 1Cookie | Calories: 242kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 205mg | Fiber: 4g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg