Description
Gluten-free chocolate chip cookies with a hint of cinnamon and buried in oats, coconut, and pecans. Chewy and delicious!
Ingredients
- 1-⅔ cup Butter
- 1-½ cup Brown Sugar, Packed
- 1 cup Sugar
- 2 Eggs
- 3 teaspoons Vanilla Extract, Gluten Free
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Xanthan Gum (if Not Included In Flour Mix)
- 2 cups Oats (gluten-free)
- 2 cups Gluten Free Flour Mix
- 12 ounces, weight Chocolate Chips (gluten Free)
- 1 cup Flaked Coconut
- 1 cup Chopped Pecans
Preparation
1. Preheat oven to 375ºF.
2. In a large mixing bowl, blend butter and sugars.
3. Blend in eggs and vanilla.
4. Add baking soda, baking powder, salt, cinnamon, and xanthan gum (if not in your flour mix). Blend well.
5. Blend in oats.
6. Gently blend in flour 1 cup at a time.
7. Gently fold in chocolate chips, coconut, and pecans.
8. Bake for 8–10 minutes or until edges are lightly brown.
9. Cool for 3–5 minutes before removing from pan to wire rack or tin foil. I used an Airbake cookie sheet, which has been working wonders with gluten-free cookies.
10. Store in an airtight container.
