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.
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.
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