A while ago I pinned this great little recipe by Averie Cooks for Oatmeal Coconut Cookies which I have since turned into a lovely gluten free cookie recipe that is great for using a variety of odds and ends that everyone inevitably has lying around in the cupboards. There are endless variations all which give you a unique flavour each time. Today I’ve used a combo of buckwheat and brown rice flour which gives us a nice spiced flavour.
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
½ cup of shredded unsweetened coconut
¼ tsp baking soda
½ tsp xanthan gum
¼ cup corn starch (tapioca starch will work too)
½ cup buckwheat flour*
½ cup brown rice flour
1 cup oats (certified GF or regular depending on your condition)
½ cup chocolate chips
½ cup of dried cranberries (I didn’t have these on hand today but they make a nice addition to this recipe)
You could also try nuts, butterscotch chips, white chocolate chips – really the combos are endless.
Cream sugars and butter. Add in egg and vanilla. Mix in dry ingredients and then spoon out onto cookie sheet.
Bake at 350° for 10-12mins.
Makes approximately 2 dozen cookies.
*Couple notes about GF flours:
For those with wheat sensitivities and allergies there’s some flours that may or may not agree with your system. Unfortunately there’s no real way to find out what works and doesn’t for each person other than to try things out. For me, I can tolerate spelt and buckwheat but there are some who can’t tolerate one or both of those flours.
If buckwheat isn’t in your wheelhouse you can sub in quinoa, sorghum or coconut flour quite easily.