MARY'S GLUTEN FREE OATMEAL CHOCOLATE CHIP, COCONUT, PECAN COOKIE
These soft and chewy heart-healthy cookies are made with lots of good things like oil, oats, and nuts.
Provided by Merry Cook
Categories Drop Cookies
Time 32m
Yield 32 Cookies, 15 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F.
- 2. In a large bowl, mix together oil, sugars, egg, applesauce, and vanilla extract. Beat on medium-high about 3 minutes - break up any brown sugar lumps.
- 3. In a medium bowl, whisk together flour, oats, salt, and baking soda. Fold flour mixture into egg & sugar mixture until combined.
- 4. Fold in chocolate chips, coconut, and pecans (dough will be slightly loose).
- 5. Spoon heaping tablespoons of dough onto lined cookie sheets about 2" apart.
- 6. Bake at 350°F for 11 - 12 minutes, or until they're browned around edges.
- 7. Let cookies cool on pans for three minutes, and then move to wire rack to cool completely.
- NOTES:.
- I use Bob's Red Mill 1:1 Gluten Free Baking Flour with great success. I also use Bob's Red Mill gluten free oats but Quaker gluten free oats work equally well.
- NOTES: Applesauce adds needed moisture and "chewy" mouth feel to gluten free cookies, and you wont taste the applesauce.
- NOTES: I use unsweetened coconut but if all you have is sweetened coconut then use that (same portion) but decrease granulated sugar in recipe by about 1 tablespoon.
Nutrition Facts : Calories 422.5, Fat 21.2, SaturatedFat 7.8, Cholesterol 24.8, Sodium 260.2, Carbohydrate 56.5, Fiber 4.7, Sugar 31, Protein 6
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