For our 2013 girls reunion, I wanted to make some yummy cookies, but at the same time wanted to be sensitive to the wheat allergy one of the girls has. This crunchy delicious cookie with a hint of coconut and chocolate is made with oat flour making it friendly for my wheat free friend:) (we did find out however that she is able to eat my freshly milled whole wheat bread without a reaction ... makes you wonder what is in store bought flour ...)
Coconut Chocolate Chip Oatmeal Cookies
recipe modified from around my family table
Ingredients
3/4 cup oat flour (steel cut oats)
1 1/2 cups rolled oats
1 Tbsp cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/3 cup sugar
1/4 cup brown sugar
1 egg
1tsp vanilla extract
1/2 cup chocolate chips
1/2 cup shredded coconut
Directions
Preheat oven to 350F.
If you mill your own flour, grind steel cut oats to make oat flour. I use my WonderMill (do not grind rolled oats in this mill).
Combine oat flour, oats, cornstarch, baking powder, and salt in a bowl.
In a separate bowl, combine butter and sugars.
Add in egg and vanilla and mix together.
Add this mixture to the oat mixture and stir until combined
Finally stir in chocolate chips and coconut.
Scoop the cookie dough onto the cookie baking stone (or cookie sheet).
Bake the cookies for about 15 minutes until golden brown edges.
Let the cookies cool on a rack.
Enjoy!
