Coconut Chocolate Chip (and/or Raisin) Oatie Cookies
Author: Shirley Braden
2 eggs (egg substitutions *should* work, but I haven't yet tried them)
½ cup brown sugar
½ cup coconut sugar (or granulated white sugar or more brown sugar)
½ cup sweetened coconut
1 tsp vanilla extract (I use my homemade vanilla extract)
2⅓ cups oat flour (certified gluten free)
½ cup extra virgin olive oil
1 cup chocolate chips
¼ cup raisins (optional)
Preheat oven to 350 degrees Fahrenheit. Lightly grease baking sheets.
In large bowl, add eggs and beat slightly.
Add sugars, sweetened coconut, and vanilla extract. Mix.
Stir in oat flour. Then stir in oil and mix well.
Add chocolate chips and raisins (if used). Stir until evenly distributed.
Let batter sit for a few minutes until oil is absorbed some.
Drop by heaping tablespoonfuls onto baking sheet.
Bake cookies for about 10 minutes until they look mostly done on top.
Let cookies stand on the baking sheet until they release and then remove for cooling.
Makes about 2 dozen 2 ½-inch cookies.
Egg substitutions *should* work, but I haven't yet tried them. These cookies do not really spread, so you do not have to leave much space between them when you drop them onto baking sheets. You might be able to use a different vegetable oil, but I love these cookies when made with rich extra virgin olive oil. If you use unsweetened coconut, you will probably need to add a tad more oil and perhaps even more sweetener.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-dairy-free-coconut-chocolate-chip-raisin-oatie-cookies/