Gluten-Free Cowboy Cookies
Courtesy of California Raisin Marketing Board
Ingredients
- 1 Cup gluten-free oat flour
- 1 Cup gluten-free oats
- 1 Cup Swerve Sweetener or granulated erythritol
- 3/4 Cup gluten-free all purpose flour*
- 2 Teaspoons baking powder
- 1 Teaspoon xanthan gum
- 1/2 Teaspoon salt
- 3/4 Cup melted coconut oil
- 3 large eggs, lightly beaten
- 1 Tablespoon vanilla
- 1 Cup water
- 3 Cups gluten-free chocolate chips
- 3 Cups California raisins
- 1 Cup unsweetened shredded coconut
Note: Bob’s Red Mill gluten-free all purpose flour recommended
Further informations
Serves: 28 | Serving Size: 1 cookie
Directions
-
1
Preheat oven to 325°F and line two baking sheets with parchment paper.
-
2
In a large bowl, whisk together the oat flour, oats, Swerve Sweetener or erythritol, all purpose flour, baking powder, xantham gum and salt.
-
3
Stir in coconut oil, eggs, vanilla and water until well combined. Stir in chocolate chips, raisins and shredded coconut ( batter will be extremely thick).
-
4
Scoop dough out by heaping tablespoons onto prepared baking sheets. Press down with flat-bottomed glass or measuring cup (if dough sticks to glass, cover bottom with a small sheet of parchment).
-
5
Bake 12 to 14 minutes, or until firm to the touch and lightly browned.
-
6
Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.
