Coconut Oatmeal Cookies

I found this wonderful looking cookie recipe for these coconut oatmeal cookies but then saw that it needed a special flour mixture only provided by a specific vendor. I don't like recipes that require you to buy their product. But I was determined. I thought "I can make this mixture" since I knew what was in it and if you look at the order you can kind of figure out how much to use. So here is the Coconut Flour mixture I made:

Coconut Flour Mixture

2 Cups White Rice Flour
2/3 Cup Potato Starch
1/3 Cup Tapioca Starch / Flour
1/3 Cup Coconut Flour
1/4 Cup Glutenous (Sweet) Rice Flour

Whisk the mixture together until well blended. Makes a little over 3 1/2 cups.


Coconut Oatmeal Cookies

2 cups Coconut Flour Blend
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup butter
1 cup brown sugar (packed)
3/4 cup sugar
2 tsp vanilla
1 1/2 cups Bob's Red Mill Gluten Free Rolled Oats
1/2 cup flaked coconut

Preheat oven to 350 degrees. In a medium bowl add flour, xanthan gum, baking soda and salt. Whisk together until combined and set aside.

In a stand mixer, cream butter, brown sugar, sugar and vanilla on high speed until light and fluffy. Add eggs and mix. Stop mixer and scrape down sides. Add flour mixture one cup at a time until combined. Fold in oatmeal and flaked coconut using slowest mixer speed (or by hand).

Place drops of dough onto a parchment paper covered cookie sheet. Bake in preheated oven for 10-12 minutes. Allow cookies to cool for 3 minutes after removing from oven.

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Happy Baking!

Stephanie