Bob’s Red Mill Gluten Free All Purpose Baking Flour
unsalted butter, at room temperature
1 1/2 cups
eggs, at room temperature
gluten-free flaked sweetened coconut
Preheat oven to 350°F (180°C). In a small bowl, mix chia with 1/4 cup (60 mL) water; let stand 10 minutes to form chia gel. Meanwhile, using a blender or food processor, pulse 2 cups (500 mL) oats into a fine meal. Transfer oats to a large mixing bowl; add flour, baking soda, xanthan gum and salt.
Using a stand mixer or hand mixer, blend chia gel, butter and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Add vanilla. With the mixer on low, slowly add oat mixture until combined. Mix in raisins, coconut and remaining oats until blended evenly.
Drop 24 portions (2 tbsp/30 mL) cookie dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Press lightly to flatten. Bake, rotating baking sheets halfway through, until golden around edges, 20 to 22 minutes. Transfer to wire rack and let cool completely. Store in airtight container.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More