In making gluten-free treats for other people, nothing is more obvious than some version of an oatmeal cookie. Of course, traditionally oatmeal cookies have flour in them, but it's easy enough to use oat flour instead. I got this recipe from the Vanilla Sugar Blog which always has creative and fun food creations. They didn't turn out crunchy for me at all...more crumbly. I took them out when the bottoms started to deeply brown, but I probably could have kept them baking for a bit longer to crisp up a bit more. They were very tasty though and the texture was fine, just not what I was looking for. It was somewhere between chewy and crunchy...not dry though. If I make them again I would try coconut oil instead of butter, flatten them a little more, and cook them longer.
Gluten-Free Coconut Oatmeal Cookies
How I Did It:
2 cups rolled oats (not quick cooking)
3/4 cup unsweetened shredded coconut
1/2 tsp baking powder
1 tbsp cornstarch
3/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 tsp vanilla extract
1. Preheat oven to 375.
2. In a food processor, grind 1 cup of the oats into a flour.
3. Mix together the oat flour, rolled oats, coconut, baking powder, cornstarch, and salt until well combined. Set aside.
4. In a larger bowl, cream together the butter and the sugars until light and fluff and then beat in the egg and vanilla.
5. Slowly beat in the dry ingredients to the wet, until not quite combined. Finish mixing with a spoon until just combined.
6. Roll rounded tablespoon sized chunks of dough into balls and place on the parchment papered or Silmat covered cookie sheet. Flatten the the balls down with the back of a spoon or the palm of your hand.
7. Bake for about 15 minutes or until the edges/bottoms start to deeply brown.
8. Let cook for a few minutes before removing to cooling racks to finish cooling.