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
- 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
Preheat oven to 350F.
Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.
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.
Mix the oat mixture into the wet mixture with a spatula or wooden spoon.
Fold in the chocolate chips, coconut and pecans.
Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.
Bake at 350° F for 15 minutes or until edges start to brown.
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.
Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.
Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?