Gluten-Free Oatmeal Coconut Cookies with Cranberries and Pecans

Made from healthy whole grains, these oatmeal-based cookies are nutritious, as well as delicious. 

Chewy Oatmeal Cookies with Cranberries and Pecans
These luscious cookies, made from whole grain oatmeal with just a hint of honey really do the trick. And they are really yummy, too. Once you've had one, it's hard to resist another. If you prefer a version that isn’t gluten-free, see Variation, below.
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Ingredients
  1. 1 cup (250 mL) sorghum flour (see Notes)
  2. 1/3 cup(75 ml) coconut flour
  3. 2 tbsp (30 mL) tapioca flour
  4. 1 tsp (5 mL) baking powder, gluten-free if required
  5. 1 tsp (5 mL) xanthan gum
  6. 1/2 tsp (2 mL) salt
  7. 1 cup (250 ml) butter, softened
  8. 1 cup (250 mL) packed Demerara or other raw cane sugar
  9. 2 eggs
  10. 1 tsp (5 mL) vanilla extract
  11. 1/2 cup (125 mL) liquid honey
  12. 2 cups (500 mL) gluten-free old-fashioned (large flake) rolled oats
  13. 1 cup (250 mL) sweetened flaked coconut
  14. 1/2 cup (125 mL) dried cranberries
  15. 1/2 cup(125 mL) chopped pecans
Instructions
  1. 1. In a bowl, combine sorghum and coconut flours, tapioca flour , baking powder, xanathan gum and salt.
  2. 2. In a separate bowl, beat butter and sugar until light and crams. Add eggs, vanilla and honey, beating and scraping down the sides of the bowl until blended. Gradually add flour mixture, beating until smooth. Stir in oats, coconut, cranberries and pecans.
  3. 3. Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, on prepared baking sheet. Bake in preheated oven until tops begin to brown, about 12 minutes. Let cool for 5 minutes on sheets, then transfer to a wire rack and let cool completely.
  4. Add Variation: Substitute ¾ cup (175 mL) each whole wheat pastry flour and whole barley flour for the sorghum and coconut flours, cornstarch and xanthan gum.
Notes
  1. I like the combination of sorghum and coconut flour in this recipe but if you prefer, you can substitute your favourite blend of whole-grain gluten-free flour.
  2. These cookies a a bit soft when they come out of the oven, but they firm up while cooling. Make sure they are just golden while baking --- the continue to cook on the sheet after removal from the oven.
Judith Finlayson http://judithfinlayson.com/

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Posted in Desserts, Gluten-Free, Uncategorized.

Judith

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