Oatmeal Coconut Cookies

I experiment with cookies alot, but I was going through my posts and realized I don’t have alot of cookie recipes here. I’ll be sure to change that. I promise!

One of the ingredients that has brought some fun back into my life is certified gluten free oats. Oats are gluten free naturally, but since they get processed with wheat, it’s a problem. The seemingly high price for a two pound bag of the certified ones have been worth it for the piece of mind and inspiration.

Oatmeal Coconut Cookies
1/4 cup vegetable shortening or solid coconut oil
2/3 cup yacon syrup (You can use 1/3 cup of yacon syrup and 1/3 cup vegetable glycerin or agave)
1 Tablespoon Milled flax seeds
1/2 teaspoon sugar free alcohol free vanilla extract
3/4 cup all purpose gluten free flour mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups gluten free oats
1/2 cup coconut
1/2 cup hazelnuts, chopped (optional)

Preheat oven 350 degrees.
In a large bowl, cream together shortening, yacon syrup, flaxseeds, and vanilla until smooth. If I use vegetable shortening, I just whisk everything together. In another bowl, combine flour, baking soda, cinnamon and salt together. Add flour to shortening mixture. Add in oats, coconut and hazelnuts.

On a parchment lined baking sheet, drop cookies about 2 inches apart. You should have about six cookies per sheet. Bake for about 15 minutes. Remove from oven and let sit for about five minutes, then transfer to a rack to cool, if you can keep from eating them!

Makes about 18-20 cookies

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