Ingredients
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1 Cupgluten-free oat flour
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1 Cupgluten-free oats
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1 CupSwerve Sweetener or granulated erythritol
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3/4 Cupgluten-free all purpose flour*
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2 Teaspoonsbaking powder
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1 Teaspoonxanthan gum
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1/2 Teaspoonsalt
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3/4 Cupmelted coconut oil
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3large eggs, lightly beaten
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1 Tablespoonvanilla
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1 Cupwater
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3 Cupsgluten-free chocolate chips
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3 CupsCalifornia raisins
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1 Cupunsweetened shredded coconut
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Note: Bob’s Red Mill gluten-free all purpose flour recommended
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Instructions
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Preheat oven to 325°F and line two baking sheets with parchment paper.
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In a large bowl, whisk together the oat flour, oats, Swerve Sweetener or erythritol, all purpose flour, baking powder, xantham gum and salt.
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Stir in coconut oil, eggs, vanilla and water until well combined. Stir in chocolate chips, raisins and shredded coconut ( batter will be extremely thick).
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Scoop dough out by heaping tablespoons onto prepared baking sheets. Press down with flat-bottomed glass or measuring cup (if dough sticks to glass, cover bottom with a small sheet of parchment).
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Bake 12 to 14 minutes, or until firm to the touch and lightly browned.
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Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Serves: 28 | Serving Size: 1 cookie