Warning: these gorgeous choc-chip, flapjack-like cookies won’t last long (not in my or my children’s presence anyway!). I can’t take credit for the recipe as it’s my gluten-free adaptation of Annabel Karmel’s ‘Coconut Kisses’. Do use the GF brands that suit you, as I’m aware everyone has different sensitivities. (If you’re not gluten-free just substitute the GF flour and xanthum gum with 75g of plain flour.)
This recipe makes around 10 generous size ‘cookies’ (and I use the term ‘cookie’ loosely as they are certainly not a gooey cookie consistency but more like a soft, melt-in-the-mouth flapjack).
I personally prefer these when they’re cold and have had a chance to ‘sit’ for a day. The longest they’ve lasted in our household has been three days but that’s purely out of greed.
100g unsalted butter
50g soft brown sugar
50g caster sugar
Half a tsp vanilla extract
50g GF plain flour
Quarter tsp xanthum gum
Half a tsp bicarbonate of soda
Half a tsp salt
100g plain choc chips
20g milk choc chips
75g rolled oats (I prefer a Nairns oats as they are slightly more finely milled than others)
40g desiccated coconut
Pre-heat the oven to 180 degrees C (or 350 F).
Cream together the butter and sugars.
Add the egg and vanilla extract (don’t worry if it curdles).
Sift together the flour, xanthum gum, bicarbonate of soda & salt and add this and the choc chips, oats and coconut to the egg mixture. Mix together.
Roll into walnut-sized balls, place on a lined baking tray and slightly flatten the top with your hands. Make sure they are well spaced as they will melt down.
Place in the oven on the second or third shelf down and bake for 10-12 mins until golden.
Leave them to cool slightly before moving them and store them in an air-tight container (let them cool down completely if you’re going to stack them as they may stick together). Best served the next day (if you can resist) with a cup of tea.