Saturday, October 4, 2014

Perfect day to bake some fall cookies!


These cookies just sound good on a crisp fall morning, so I decided to post this recipe from a while ago.






















I decided to take this recipe a step further and substitute the butter or butter substitute with coconut oil and add some mini semi-sweet chocolate chips. I made mine gluten free but feel free to  use all-purpose flour if gluten free isn't necessary.

My husband commented on how good they were as he ate one after another. 

I think I will add chopped pecans in the near future, that just seems like a perfect blend with these as well.

Weight watcher points are 4 per cookie

GF Muesli & Chip Cookies                      Makes about 38 cookies
1 cup coconut oil
1 cup sugar
1 tsp salt
2 eggs or egg substitute
1 tsp vanilla
2 1/4 cups Bob's Red Mill GF All Purpose Flour (or any GF flour combination)
3/4 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp ginger
1/2 tsp allspice
2 cups Bob's Red Mill GF Muesli
1/2 cup semi-sweet mini chocolate chips ( I use Enjoy Life dairy, nut, and soy free)

Preheat oven to 350.  Line baking sheets with parchment paper,  silicone sheets, or spray with a non-stick cooking spray.

In a large mixing bowl cream coconut oil, sugar, and salt. Add eggs or egg substitute and vanilla. Mix well.
In a small bowl combine flour, xanthan gum, baking powder and spices. Add to creamed mixture and stir to combine. Stir in muesli and chocolate chips. Dough will seem too thick, but not to worry...

Drop my 2 Tbsp onto cookie sheets and slightly press down.
Bake for 15 minutes, edges will get lightly brown. Let cool a few minutes before transferring to cooling racks.



















Enjoy!

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