Gluten Free Oatmeal Cookies Recipe, Tommy and Smokey

Happy last day of June, everyone! It looks like we're going to have rain and thunderstorms until sometime Sunday. I'm looking forward to seeing sun again!

As requested, I'm posting the recipe for the oatmeal, coconut, and walnut cookies in the photo above, which some of you saw on Instagram. They're gluten-free and delicious.

Gluten Free Recipe, Oatmeal Coconut Cookies

This recipe makes about 3 1/2 dozen large cookies.

Preheat oven to 350 degrees.

Cream:

1 c. soft butter

1 c. brown sugar

1 c. white sugar  (Instead, I used about half the amount of sugar called for)

2 eggs

1 t. vanilla

Slowly mix in the following ingredients which have been measured and stirred in a separate bowl first:

2 c. Gluten Free flour (I use Bob's Red Mill One-to-One)

2 c. Gluten Free oatmeal (again, Bob's Red Mill)

2 c. Coconut

2 t. Baking Powder

1 t. Baking soda

1 t. Salt

Lastly, stir in 1 c. chopped walnuts.

Drop by shooter marble size balls onto greased jellyroll pans.

Bake 12-13 minutes until they are set and not wet, but don't let them get too golden.

I always smack the pan on the top of the cookstove to flatten out the cookies a little faster and I let them cool on the pan (finish baking) before removing from pan.

 Perfect for coffee and cookies on the front porch!

***

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 Tommy and Smokey, yesterday afternoon
on the porch glider
These two!

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White Crackle Cookies Recipe

This is a recipe my mom used to make, and I remembered the tangy taste of the cream of tartar - a pleasant little bite to the cookie. Since I made these over the weekend, I thought I'd share the recipe here.

White Crackle Cookies, Recipe:

Preheat the oven to 375 degrees.

Beat together the following ingredients:

1/2 c. white sugar

1/2 c. brown sugar

1 c. shortening

1 egg

1/2 t. salt.

Mix together the following ingredients, then mix into the above ingredients:

2 c. flour

1 t. cream of tartar

1 t. baking soda 

Now stir in

1 t. vanilla. 

Mix well, Roll into 3/4" balls.

Dip tops in cold water, then in white sugar.

Bake on greased jelly roll pan or cookie sheet for 8-12 minutes

(It all depends upon the size of the cookie ball and the pan you're using. I used heavy jellyroll pans and the cookies needed almost 12 minutes.) They should be a very pale golden. Remove from oven and let them finish cooling on the cookie sheet before removing.

I got 2 1/2 dozen cookies out of this batch.

Next time I wouldn't dip them in the sugar before baking, but that's simply a matter of taste.

Note: Since I was making these cookies for someone else, I did not make them gluten free.

Cookie and muffin testers
(cute son and grandson) :-))

This post is linked to: Cooking and Crafting with JJ

and to Amaze Me Monday

***

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Buy any 5 or more, Get 1 FREE
 

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...and more! Check out all my handcrafted soaps at
 
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and at

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Join me on Instagram: @cranberrymorning