Twig made us a stir-fry for dinner using coconut oil, which made me crave something sweet and coconutty as well. (I may have just made up the word coconutty, but seeing as how it should be a word already, I am not at all ashamed. ) Plus, unlike a few days ago, when it was 96*F, it is now forty-something, and I needed to warm up the house just a bit with the oven. Turning the heat back on seems ridiculous, after all!
These are really yummy, and I hope you enjoy them. They are just “drop cookies,” so they aren’t the most gorgeous thing in the world, but definitely delicious if you can look past their beauty, or lack thereof.
These are a very loose interpretation of this recipe.
makes about 4 dozen
- 1/2 c coconut sugar (or less, particularly if add-ins are going to be sweet.)
- 1/2 c maple sugar
- 1 tbs molasses
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup butter (2 sticks)
- 3/4 c sorghum flour
- 1/4 c quinoa flakes
- 3/4 c sweet rice flour
- 1 cup flaked coconut
- 1 heaping teaspoon baking powder
- 1 heaping teaspoon baking soda
- 1 pinch fine sea salt
- 2 1/2 cups rolled oats– always make sure they are Certified Gluten Free!
- 1/4 c raisins
Preheat oven to 350*F. Line a baking sheet with parchment or silpat.
You’re going to want some strong arm muscles and a great wooden spoon for this, or your stand mixer, because the cookie dough gets super thick. In a bowl, cream together the butter and sugars. Add in the vanilla and eggs, and set aside.
In a separate bowl, combine dry ingredients, and mix this into the wet ingredients until it is mixed well.
Here is where you can decide some things about your cookies… you can add in things like raisins, orange zest, chocolate chips, nuts, dried fruit, etc., and you can decide if you like flat cookies or puffy cookies. For flat cookies, go ahead and scoop out the dough and bake them, and for puffier cookies, let the dough rest for about 30 minutes in a cool-ish spot (or refrigerate.)
Drop by ice-cream scoop or heaping soup-spoon onto the lined cookie pan, leaving about 2 inches between each cookie.
They are extremely crumbly when hot, but if you let them cool for about 10 minutes, they get considerably better in texture and cohesiveness. I found it was best to let them cool on the pan, since transferring them seemed to make them fall apart.