Gluten-Free Oatmeal Coconut Butter Cookies

Published on May 25, 2018

  by   Kristina Stosek

3 reviews

Prep Time: 10 minutes Cook Time: 15 minutes Serves: 12 large cookies
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Here is a gluten-free oatmeal cookie recipe that everyone will love. The delicious cookie is made with oats, unsweetened coconut flakes, sweet sorghum flour, arrowroot flour, butter, eggs, and baking soda. To sweeten this gluten-free oatmeal cookie, I used only half a cup of coconut sugar.

 

oatmeal coconut butter cookies, gluten free

 

oatmeal coconut butter cookie – the details…

This gluten-free oatmeal cookie recipe is made with only eight ingredients plus salt and xanthan gum. To keep this cookie healthier and packed with nutrients, I used certified gluten-free oats and sweet sorghum flour as the two main ingredients.

what is sweet sorghum flour….

Sweet sorghum flour is made from naturally gluten-free and non-GMO whole grain. This nutrient-packed grain is rich in dietary fiber, iron and is a good source of plant-based protein.

Sweet sorghum flour has a mild nutty taste adding extra flavour to this scrumptious gluten-free oatmeal cookie.

 

sweet sorghum flour

 

more goodness with unsweetened coconut flakes…

Unsweetened coconut flakes are another healthy ingredient in this oatmeal cookie recipe. Coconut is a good source of manganese and other minerals. Also, unsweetened coconut is low in carbs and is often used in Keto recipes.

This gluten-free oatmeal coconut butter cookie has a lightly chewy texture and is deliciously satisfying. A gluten-free cookie you know you can feel good about. Enjoy!

Gluten-Free Oatmeal Coconut Butter Cookies

Published on May 25, 2018

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 350 F and line a cookie sheet with parchment paper

  • 2.

    In a medium bowl stir first 7 ingredients (dry ingredients)

  • 3.

    In a large bowl cream the butter and sugar until fluffy, then beat in the egg

  • 4.

    Add the dry ingredients into the butter mixture and stir until evenly blended

  • 5.

    Drop the dough by tablespoonfuls or cookie scoop onto prepared cookie sheet leaving 1 inch between each cookie. Bake for 13 - 15 minutes until evenly browned

  • 6.

    Let the cookies cool for 5 minutes on the cookie sheet before removing to cool completely

  • 7.

    Note: you can make the cookies smaller yielding 18 but reduce the baking time to 10 - 12 minutes

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Jenny

my kids love them, thank you for the recipe

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