Gluten-free oatmeal cookie on a plate with a lighted birthday candle stuck in the middle and plate of other cookies in the background.

Happy Anniversary to LoveSorghum.com!

This week is the one-year anniversary of LoveSorghum.com – Woohoo! I can’t believe I have posted 52 recipes containing sorghum! I’m celebrating with this awesome oatmeal cookie recipe from Around My Family Table.

This amazing oatmeal cookie has coconut AND chocolate chips. Then I added Texas pecans, to make it even better!

Gluten-Free Oatmeal Chocolate Chip Cookies with Coconut and Pecans

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 3/4 cup sorghum flour
  • 1 tbls cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter or butter substitute, softened
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg or egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans, chopped

Instructions

Preheat oven to 350F.

Package of Bob's Red Mill Old Fashioned Rolled Oats.

Be sure to use certified gluten-free oats if you have celiac disease.

Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.

Gluten-free oats, sorghum flour, baking soda and salt mixed together in a brown mixing bowl.

Dry ingredients mixed together.

In a separate bowl, mix butter and sugars until light and fluffy. I used a hand-held mixer. Add egg and vanilla and mix thoroughly.

Butter, sugars, vanilla and eggs mixed together in a white mixing bowl.

Butter, sugars, vanilla and eggs combined.

Mix the oat mixture into the wet mixture with a spatula or wooden spoon.

Gluten-free oatmeal cookie dough in white mixing bowl.

Dry and wet ingredients mixed into cookie dough.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans poured on top.

What could be better than chocolate chips, coconut and chopped pecans added to oatmeal cookie dough?

Fold in the chocolate chips, coconut and pecans.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans mixed in.

Oatmeal cookie dough with all the goodies folded in.

Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.

Gluten-free oatmeal cookie dough rolled into balls on a baking tray.

Dough rolled into 1 1/2-inch balls and ready to bake.

Bake at 350° F for 15 minutes or until edges start to brown.

Baked cookies on a cookie sheet.

Let the cookies cool for a minute or two or they will break apart when you scoop them up from the cookie sheet.

Cool cookies in pan for a minute or two and then use a spatula to place them on a cooling rack or plate. Recipe yields about two dozen cookies.

Gluten-free oatmeal cookies on a plate.

Ready for snacking!

Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.

Milo graphic

Milo says….

Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?

 

9 thoughts on “Happy Anniversary to LoveSorghum.com!

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