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Gluten-Free Coconut Oatmeal Cookie Recipe

User Rating 4 Star Rating (3 Reviews)

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Gluten-Free Coconut Oatmeal Cookie Recipe

Gluten Free Oatmeal Cookies with Toasted Coconut

2008 © Teri Lee Gruss

This gluten-free oatmeal cookie is loaded with terrific toasted coconut and fresh ground gluten-free oat flour. Make a double batch of dough and refrigerate or freeze for convenient, crunchy, toasty gluten-free cookies anytime.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 1 1/2 cups toasted unsweetened large flaked coconut
  • 1 1/4 cup freshly ground gluten-free rolled oats (see cook's note)
  • 1/2 cup tapioca starch
  • 1/4 cup all purpose gluten-free flour mix
  • 1 teaspoon guar gum
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon baking soda
  • 2 cups firmly packed brown sugar
  • 1 1/2 cups butter OR 3/4 cup butter and 3/4 cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon GF coconut extract
  • 4 1/2 cups gluten-free rolled oats (this amount goes into the batter at the end of prep)
  • Cook's Note:
  • You can use packaged gluten-free oat flour in this recipe or you can easily prepare your own by grinding gluten-free oats in a clean coffee bean grinder. To prepare 1 1/4 cups oat flour, add approximately 1 1/3 - 1 1/2 cups of gf oats in small batches and pulse to grind.

Preparation:

Preheat oven to 350º

Line a large baking sheet with parchment paper or lightly oil.
  1. Toast flaked coconut on a large baking sheet for about 5 minutes or until golden. This burns every quickly so watch carefully.
  2. In a mixing bowl cream butter, sugar, eggs and extracts until light and fluffy.
  3. In a separate bowl, mix all dry ingredients together. Whisk until blended.
  4. Add dry ingredients (except rolled oats and toasted coconut) to sugar mixture and beat on low just until dough is well blended.
  5. Stir in rolled oats and toasted coconut.
  6. Use a 1/8 cup measuring cup or a measuring spoon to scoop dough and drop on prepared baking sheet. Space cookies at least 2 inches apart.
  7. Bake for 15 minutes or until golden brown. Cool on baking sheet briefly before tranferring to a cooling rack.
Tip: Use a small electric coffee bean grinder to make fresh oat flour. Add 1/2 cup at a time to the coffee bean grinder and briefly pulse until rolled oats are ground.

Makes about 28 large, 3 inch cookies.

Tip:

Can cut sugar to 1 1/2 cups without a big difference in taste.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Best GF Cookie Ever!, Member Tvanlone

This recipe made 42 3"" cookies for me both times. I did add one special ingredient: 3/4 cups of GF, organic, fair trade Chocolate Chips. . .yum!!! Really - these are among the best chocolate chip cookies I have ever made, even when compared to those made with traditional ingredients (like wheat). And they freeze well, and are great frozen straight out of the freezer, and they thaw out perfectly. If you can't find coconut extract, just use almond extract. I almost like it better with the almond.

13 out of 13 people found this helpful.

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