Picture me in the fall, with some friends, picnicking on a pontoon boat on the lake on a GORGEOUS "just the right temperature" day. Picture me being offered a cookie made by someone else introduced as a coconut oil cookie. Picture me trying not to have an "Ewww" face. (I'm not really a cookie person, ice cream is my "go to", and not all women are good bakers and coconut oil is NOT always baking friendly. The cookies I tried to make with coconut oil a while back were horrible.) Picture my eyes popping out of my head at the surprise at how much I like this cookie. An oatmeal cookie that's relatively healthy and not a hockey puck.
|All bagged up to save for later......|
1 cup coconut oil
1 cup cane sugar
1 cup brown sugar
1 tsp vanilla
In a separate bowl whisk together or sift:
2 cups white rice flour
2-3 TBS unflavored gelatin
1/2-1 tsp sea salt
1 tsp baking soda
1/2-1 tsp cream of tartar
Blend flour mix into wet mix.
2 cups rolled oats
1 cup semi or dark chocolate chips (approx 5 oz)
Dough will be crumbly. Drop by spoonfuls on a greased cookie sheet (actually, I didn't grease). Bake at 350 degrees for 12-15 minutes.
These bad boys will SPREAD, so give them room to grow. I used an ice cream scoop to keep them an even size, made hand sized cookies. The first batch I made I used less gelatin and less cream of tartar, made for a crispier cookie...like a granola bar on the edges. The second batch I used the larger amounts and it made for chewier cookies. I also made a double batch and used the Bosch. We had votes for both variations in our household. Extras can be frozen and make for convenient snacks and travel food....just add milk.
Would work well for making ice cream sandwiches....just sayin'.
Edited 032013: Not to shock you or anything, but this is NOT a weight loss friendly food....just sayin'. ;)
See ya in the Gumbo
Scratch Cookin' Tuesday
Gluten Free Wednesday
Melt in your Mouth Monday