Before I had to give up so many ingredients to maintain my health - I was known as a pretty good baker. I created a lot of my own original recipes for cookies and breads and my in-laws often teased me about opening up a bakery. It has taken a lot of years for me to work up the nerve to try recreating those wonderful treats. This is one of my more successful attempts. These delicious cookies are as flaky and tender as the original recipe.
Gluten Free Coconut Oatmeal Chocolate Chip Cookies
Cream:
1 cup solid coconut
oil
2 cups organic cane
sugar
Beat in:
2 eggs
1 teaspoon vanilla
Add:
1 teaspoon baking
powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups brown rice
flour
½ cup tapioca starch
flour
½ cup millet flour
Mix well, then add:
2 cups gluten free
oatmeal (original recipe calls for 3
cups, so I will try this next time)
1 cup flaked coconut
8 oz chocolate chips
Drop by teaspoonfuls
onto parchment paper.
Bake at 350 for 10 to
12 minutes
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