Well I’ve gone and done it! Made the best gluten free Oatmeal Cookie – ever. The thing is, I wasn’t really trying for a best in the baking department, I was trying to use up some of the 20 or so half bags of flour I have accumulated, I swear they procreate in the dark of my pantry.
I used the recipe on the lid of the regular Quaker Oats container, just as a template, because that was my all time favorite cookie recipe before having to go gluten free, not sure why it is lurking in the pantry still, but now glad that it was.
These would be fabulous as a breakfast cookie, loaded with oats, currants, coconut flour and coconut flakes for extra protein, and not too much added sugar. I was thinking that freezing a few would be a great idea, that way the next time I had an early morning flight I could just pop one in my handbag for fuel later.
However, I didn’t get the chance, they are all gone.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar (more if you prefer a sweeter cookie)
- 1/2 coconut sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 1/2 cup coconut flour
- 1 cup all purpose gf flour
- 3 cups gluten free rolled oats, uncooked
- 1 cup unsweetened coconut flakes
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup currants