Happy Harvest Cookies on the Gluten-Free Prairie
 
 
Welcome Fall with a light crisp healthy oat-based cookie. Just the right amount of chocolate and coconut ties it all together
Author:
Recipe type: Dessert
Ingredients
  • ½ Cup butter, softened
  • ½ Cup oil of choice
  • ½ Cup packed brown sugar
  • ½ Cup pure cane sugar
  • 1 egg slightly beaten
  • ½ TB vanilla extract
  • ½ tsp cream of tartar
  • ½ tsp baking soda
  • 14 tsp salt
  • 1¾ Gluten-Free Prairie Flour Blend
  • 1 Cup Gluten-Free Prairie Oatmeal
  • 1 cup gluten-free crisp rice cereal
  • ½ cup dry flaked coconut
  • 12 cup semisweet mini chocolate chips
  • Turbinado Sugar - for rolling (optional - but recommended. Adds a lovely light crunch
Instructions
  1. Preheat oven to 350 degrees
  2. Line a cookie sheet with parchment paper
  3. Put butter, oil, brown sugar, white sugar, egg and vanilla in mixing bowl
  4. Beat on medium speed, mix until well combined - about 1 minute
  5. Add GFP Flour Blend, rice cereal, GFP Oats, coconut and mini chocolate chips. Mix to form a dough
  6. Scoop dough into balls (about 1½ TB) Roll in Turbinado sugar to coat
  7. Place balls on prepared cookie sheets about 2" apart
  8. Bake until edges are golden brown. 15-17 min
  9. Transfer to wire rack to cool
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/welcome-fall-with-a-light-crisp-healthy-gluten-free-oat-based-cookie-just-the-right-amount-of-chocolate-and-coconut-ties-it-all-together/