GF Coconut Oat Cookies

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.

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Recipe:

100g unsalted butter

50g soft brown sugar

50g caster sugar

1 egg

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

 

Method:

Pre-heat the oven to 180 degrees C (or 350 F).

Cream together the butter and sugars.

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Add the egg and vanilla extract (don’t worry if it curdles).

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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.

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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.

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Place in the oven on the second or third shelf down and bake for 10-12 mins until golden.

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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.

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