Gluten Free Coconut, Oat Mini Chip Cookies Makes about 36 small cookies or 18 large cookies.
1 cup butter or butter substitute.
1 cup brown sugar
1/2 cup granulated sugar, I used beet sugar.
1 tsp vanilla
2 eggs or egg replacer equal to 2 eggs, I used an egg replacer.
1 cup brown or white rice flour.
1 cup garbanzo bean flour.
1 tsp baking soda
3/4 tsp salt
2 tsp xanthan gum or guar gum.
1 cup coconut, I used sweetened.
2 cups old fashioned oats, I used gluten free.
1 cup mini chocolate chips, I used an allergy friendly brand.
Preheat oven to 350
Prepare baking sheets by lining them with parchment paper.
In a medium mixing bowl combine butter, or butter substitute, brown sugar, and granulated sugar.
Mix until creamy. Add vanilla and eggs or egg substitute. Mix well.
In a small bowl mix flours, oats, baking soda, salt, and xanthan gum together. Add to creamed mixture. Mix well. Add coconut and chocolate chips. Mix well.
Drop by 2 Tbls for smaller cookies, or 4 Tbls for larger cookies onto prepared pans.
Bake about 9-10 minutes for smaller cookies and 11-12 minutes for larger cookies.
Let cookies sit on the baking pans for a couple minutes before transferring to a wire rack.
So delicious! And they freeze great too.
Weight watcher points are 4.25 each for smaller cookies.