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Gluten Free Toasted Coconut Oatmeal Cookies

Cook Time

15 minutes

Servings

36

Publish Date: April 17, 2011

Preheat oven to 400° F. Toast coconut shreds on a large baking sheet until golden. Coconut may burn so watch carefully. Remove from oven and cool. In a mixing bowl cream butter, coconut oil, date sugar, eggs and vanilla until light and fluffy.

In a separate bowl, mix together the tapioca flour, gluten free flour mix, guar gum, xanthan gum, baking soda and cinnamon. Combine with creamy mixture and beat on low just until dough is well blended. Stir in rolled oats, walnuts and toasted coconut. Drop one tablespoon of dough on prepared baking sheet and flatten. Bake for 15 minutes or until golden brown.

This recipe is intended to be gluten free, but we encourage careful review of labels to determine if ingredients are appropriate for a gluten-free diet. Some of the ingredients are inherently free of gluten but may be processed in a facility that also processes wheat.

Makes 36 servings. Serving size 1.0 cookie.

Find more healthy recipes in our Recipe Archive.

†Ratings based on results of the 2013 ConsumerLab.com Vitamin and Supplement Users Survey. More information at www.consumerlab.com/survey2013.

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