I cannot believe that we are almost at the end of October. And I cannot believe that I’ve almost made it through the 31 Days of Comfort Food! 31 Days of cooking yummy food…okay, I guess it wasn’t that hard to get through. I like cooking, and we all like eating over here, and I love taking photos, so it all worked out.
After posting so many recipes for 31 days in a row, I actually had to go back and see if I included an oatmeal cookie recipe. And I did not have one posted this month! Which seems totally ridiculous, because oatmeal cookies are totally an autumn dessert, and I find them (well, any cookie that’s homemade, really) very comforting.
I decided to add coconut after I realized that Darryl has been buying a bag of this toasted coconut from Trader Joe’s every time he shops there. Because of all that impulse coconut buying, we have a surplus in our pantry, to the tune of about five or six bags. I figured we’d better start using some of it up, so this cookie recipe was born. I love how the coconut chips are large, they give these cookies a nice texture and crunch.
- ½ cup vegan buttery spread
- ¼ cup brown sugar, firmly packed
- ¼ cup granulated sugar
- 1 flax seed egg replacer (1 Tablespoon ground flax seed + 3 Tablespoons water)
- ½ teaspoon vanilla
- ¾ cup gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cup gluten free old fashioned oats
- 1 bag of roasted coconut chips
- Preheat oven to 350, and line a cookie sheet with parchment paper. Mix theground flax seed and water in a small cup and let it sit for five minutes until it gels up.
- In a large glass bowl, melt the butter in the microwave for about 15-20 seconds, just until softened. Stir in the sugars, vanilla, and flax seed egg and mix well.
- Stir in the flour, salt, and baking soda. Mix well. Add the oats and coconut, and stir.
- Drop by tablespoonfuls onto the parchment lined cookie sheet. Bake for 9-10 minutes. They will look a little bit underdone in the middle…that’s okay! They will cook a bit more on the cookie sheet as they are cooling. Let them cool on the cookie sheet for about 10 minutes then transfer to a wire rack.
Annnd…Darryl just informed me as I am typing this post, these are great breakfast cookies!
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