Usually, when I’m baking for myself, I stay away from anything labeled “gluten free” or “dairy free.” It’s nothing personal, it’s just that my family doesn’t have those dietary restrictions, and I love me some dairy and some gluten.
In fact, I may have said once or twice that “to me, a life without cheese and bread would be a life not worth living.”
Or something like that.
But, I also love me some coconut. I’m also a sucker for chewy oatmeal cookies. And the picture of this recipe got me, reeled me in, and before I could say “sorghum flour,” I was making these gluten-free, dairy-free cookies, and boy, am I glad I did.
They. Are. So. Good. Chewy, sweet perfection. I ate four of them today. Four.
No dairy allergy and no coconut oil? No problem. Sub out the coconut oil and replace it with melted butter. Equally delicious.
For another great gluten-free, dairy free recipes, check out my Four Ingredient, Gluten-Free, Dairy-Free, but GLORIOUS Peanut Butter Cookies.
Recipe adapted from Barefeet in the Kitchen
1/2 cup melted (or very soft) coconut oil (you can sub melted butter if you’d prefer)
1/2 cup light brown sugar
2 cups of quick cooking oats (you can also use old fashioned rolled oats, per the original recipe)
1 1/2 cups sweetened coconut flakes
1/8 teaspoon salt
Preheat the oven to 325°. Line a cookie sheet with parchment paper.
Mix together the coconut oil, brown sugar, and egg until smooth and creamy.
Add in the oats, coconut, and salt. Mix well.
Form into balls the size of walnuts, and place onto your cookie sheet. Flatten slightly. Bake for 12 minutes. Cool and store in an airtight container.