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Super delicious Gluten-Free Coconut Chocolate Chip Oatmeal Cookies made with a blend of brown rice and almond flours & free of refined sugar!
I was incredibly happy with how these little cookies turned out (as was my family)!
These cookies have such a wonderful texture–soft, chewy, and supremely hearty. There is just a subtle touch of coconut flavor to complement the filling & tasty nature of the oats and chocolate–such a divine combo!
I certainly will be making these on a regular basis, and if you choose to give this recipe a try, I’m pretty certain you will too…
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1/2 cup butter
- 1/2 cup coconut sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chocolate chips of choice
remaining wet ingredients.In another mixing bowl, lightly stir dry ingredients (except chocolate chips) together.Pour dry ingredients into wet ingredients & mix until just combined.Fold in chocolate chips.Using a well rounded tablespoon of dough, use your hands & roll cookie dough into 18 smoothly shaped balls.Refrigerate cookie dough balls for at least 2 hours for best results.Preheat oven to 350°F. Line a cookie sheet with parchment paper.Place refrigerated cookie dough balls onto parchment lined cookie sheet.Bake for 14 minutes, or until bottoms and edges of cookies are golden.Enjoy!
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18 cookies
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