Gluten-Free Cowboy Cookies

  • 28 cookies

Ingredients

    • 1 Cup
      gluten-free oat flour
    • 1 Cup
      gluten-free oats
    • 1 Cup
      Swerve Sweetener or granulated erythritol
    • 3/4 Cup
      gluten-free all purpose flour*
    • 2 Teaspoons
      baking powder
    • 1 Teaspoon
      xanthan gum
    • 1/2 Teaspoon
      salt
    • 3/4 Cup
      melted coconut oil
    • 3
      large eggs, lightly beaten
    • 1 Tablespoon
      vanilla
    • 1 Cup
      water
    • 3 Cups
      gluten-free chocolate chips
    • 3 Cups
      California raisins
    • 1 Cup
      unsweetened shredded coconut
    • Note: Bob’s Red Mill gluten-free all purpose flour recommended

Instructions

    1. Preheat oven to 325°F and line two baking sheets with parchment paper.
    2. In a large bowl, whisk together the oat flour, oats, Swerve Sweetener or erythritol, all purpose flour, baking powder, xantham gum and salt.
    3. Stir in coconut oil, eggs, vanilla and water until well combined. Stir in chocolate chips, raisins and shredded coconut ( batter will be extremely thick).
    4. 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).
    5. Bake 12 to 14 minutes, or until firm to the touch and lightly browned.
    6. Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes

Serves: 28 | Serving Size: 1 cookie