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Gluten-Free Oatmeal Coconut Butter Cookies

Published: May 25, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 15 Minutes
Serves Serves 12 large cookies
Gluten-Free Oatmeal Coconut Butter Cookies
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Average Rating: 5 | Rated By: 1 users

Here is a gluten-free cookie recipe that everyone will love. The delicious cookie is made with gluten-free oats, coconut, sweet sorghum and arrowroot flour. Sweet sorghum flour is naturally gluten-free and non-GMO. In addition, it is high in fiber, iron and a good source of antioxidants. Sweet sorghum flour has a mild nutty taste adding extra flavour to a scrumptious cookie you can feel good about. This gluten-free oatmeal coconut butter cookie is chewy and satisfying and will give you lasting energy. Enjoy!

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Ingredients

  • 1 cup certified gluten-free rolled oats
  • 3/4 cup sweet sorghum flour
  • 2/3 cup Arrowroot Flour
  • 1/2 cup unsweetened coconut flakes
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Xanthan gum
  • 1/4 tsp. Pure fine sea salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup coconut sugar
  • 1 large egg, at room temperature

    • Instructions

  • Preheat oven to 350 F and line a cookie sheet with parchment paper
  • In a medium bowl stir first 7 ingredients
  • In a large bowl cream the butter and sugar until fluffy, then beat in the egg
  • Add the flour mixture into the butter mixture and stir until evenly blended
  • Drop the dough by tablespoonfuls onto prepared cookie sheet leaving 1 inch between each cookie. Bake for 13 - 15 minutes until evenly browned
  • Let the cookies cool for 5 minutes on the cookie sheet before removing to cool completely
  • Note: you can make the cookies smaller yielding 18 but reduce the baking time to 10 - 12 minutes


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