Gluten Free Coconut Oatmeal Chocolate Chip Cookies.
Gluten free coconut oatmeal chocolate chip cookies are chewy, chocolatey, and so delicious. These are perfect for an afternoon snack with a cup of hot cocoa.
Ingredients
- 5 Tablespoons organic coconut oil solid, not melted
- ⅜ cup brown sugar packed
- 1 cup gluten free flour blend
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 Tablespoons non-dairy milk
- ¼ cup unsweetened applesauce
- ½ cup certified gluten free oats
- ½ cup dairy free chocolate chips
- 1 teaspoon sea salt flakes for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Cream the solid coconut oil and the brown sugar. Add the non-dairy milk and applesauce and mix.
- Add the gluten free flour, sea salt, and baking soda, and mix until smooth.
- Turn off mixer and add the oats and chocolate chips, then stir by hand.
- Drop by tablespoons onto the cookie sheet. Bake at 350 degrees F for 10-12 minutes.
- If desired, sprinkle with sea salt as soon as you take them out of the oven. Cool on wire racks.
Notes
If your kitchen is really warm and your dough seems to get too soft, you can pop it in the fridge for a few minutes. Don't leave it in too long or it will get too hard to scoop out.
Different gluten free flour blends act differently, so if you mix your dough and it seems too wet, you can add a few more oats.
Nutrition facts are for one cookie.
Store cookies in an airtight container. They should stay fresh for about five days.
Nutrition
Calories: 101kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 45mgPotassium: 42mgFiber: 1gSugar: 6gVitamin A: 5IUVitamin C: 0.1mgCalcium: 13mgIron: 0.6mg
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