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GF Coconut – Oat & Mini Chip Cookies
Sweet, crunchy, and chewy gluten-free cookie for snacks, parties, and dessert.
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Keyword:
chocolate chip oat cookies, cookies, dessert, gluten-free, snacks
Servings:
36
Cookies
Calories:
162
kcal
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:
1
cookie
|
Calories:
162
kcal
|
Carbohydrates:
21
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
23
mg
|
Sodium:
135
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
182
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg