Gluten Free Coconut Almond Chocolate Chip Cookies

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1. waaaayupyourbutthole December 31, 2021

   I hope I’m doing this right…

   For some reason, a few years ago, I suddenly felt the need to try and come up with a gluten free cookie recipe that also came out well with vegan substitutes for the egg and butter (unfortunately, I lost the recipe for five years and can’t remember the exact vegan version – I *think* I substituted banana for the butter and ground flax + water for egg?).

   It took a lot of trial and error, but this is the result. I’ve gotten a lot of positive feedback on the cookies, but I would love to know what people I *don’t* know think about them.

   Hopefully my instructions make sense and are easy to follow. If y’all have any suggestions for changes to make it more clear, please let me know!

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   # Ingredients:

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   * 1 cup turbinado sugar
   * 4 heaping packed tbsp dark brown sugar
   * 2 sticks (1 cup) softened butter
   * 2 tbsp flax seeds
   * ½ tsp salt
   * 2 egg whites
   * 1 tsp vanilla extract

   ​

   * 1 ⅓ cup brown rice flour
   * 3 tbsp coconut flour
   * 1 cup unsweetened shredded coconut

   ​

   * 2 cups gluten free oats

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   * ⅓ cup mini semi-sweet chocolate chips
   * ⅔ cup slivered almonds

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   # Directions:

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   1. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.

   2. In a large mixing bowl, combine sugars, butter, flax seed, salt, egg whites, and vanilla. Mix ingredients well with a spoon – if the butter isn’t soft enough to mix easily, use a pastry cutter.

   3. Add flours and shredded coconut and mix thoroughly.

   4. Add oats a little bit at a time, mixing with a spoon or clean hands.

   5. Add chocolate chips and slivered almonds. At this point, it’s easiest to mix with your hands. Mix until evenly distributed throughout the dough.

   6. Drop onto lined baking sheet by loosely packed spoonful or small handful.

   Bake at 350°F (175°C) for 12-14 minutes.

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