Oatmeal Coconut Chocolate Chip Cookies

GLUTEN FREE – EGG FREE – DAIRY FREE and DELICIOUS!

 

I had 2 groups of people recently staying for several days and two (one from each group) was gluten free, AND dairy and egg free.

I’ve got GF and DF pancakes down to a fine art. People always ask for seconds, but I wanted to do some baking for them too.

I came upon an oatmeal recipe I liked the look of (probably because it had coconut in it) so I set about making the cookies.

When I had the cookie dough all ready to measure out onto the baking tray I had a dizzy moment and threw a generous handful of chocolate chips into the batter.

Oh wow.

These little guys are the bomb. Everyone loved them. And recently I put some out for some non-GF guests and the wife suggested that I make them and give them to guests as little gifts. They’re that good. Even Jim, the cookie monster (but only chocolate chip cookies) asked me to please hide them!

Ingredients

1 cup dairy free margarine

1¼ cups gluten free flour

½ tspn baking soda

½ tspn salt

1 cup white sugar

1 cup brown sugar

2 flax seed eggs (1 tbspn flax seed and 3 tbspn water)

3 cups gluten free quick oats

1 cup coconut flakes toasted

1 cup chocolate chips

Directions

Pre-heat oven to 350°

Line a baking sheet with parchment paper

Prepare the flaxseed eggs and let them sit for a few minutes

Cream margarine and both sugars til they’re creamy

Add vanilla essence and prepared flax seed eggs

Add flour, baking powder, salt, coconut and oats

Once mixed, add the chocolate chips and mix well

Spoon tablespoon sized portions onto the baking sheet

Place in the oven for 10-12 minutes – no longer

Bring out of the oven and leave for about 10 minutes before transferring onto a cooling rack

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