Golden Gluten-Free Oatmeal Cookies with Coconut

Gluten-free, egg-free, and oh so yummy oatmeal cookies with coconut!

These yummy rich gluten-free oatmeal cookies are a spin-off of the old-fashioned oatmeal lacy cookies you may have tried when you were little. Moist with a nice sweet chew, these will satisfy that dessert craving in a hurry! The dough thickness will greatly effect the type of cookie you end up with, whether you like them thicker and chewier or thin and crisp. Have fun experimenting to your preference. The included recipe here is for my preference of chewy cookie style. If you like oatmeal recipes, you can check out our old-fashioned apple crisp.

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This recipe is adapted from the mystery series by Nancy Atherton, Aunt Dimity’s Down Under. I appreciate that this book series is not graphic and focuses on small village relationships. Having started the series out of order, it was fun to go back and follow just where Aunt Dimity came into play in the series.

2 Styles of Oatmeal Cookies

For chewy texture, the dough needs to stay sticky and held together like fresh play dough. If the dough is too hard and dry, add just a little water to the mixture. About a tablespoon at a time.

Thin Crispy Style Cookies

Add a tablespoon at a time to the dough to a fudge brownie batter consistency. Not too thin that the dough won’t stay in the position you put it on the cookie sheet, but soft enough that it is relaxing on the sheet.

Cookie Recipe

• 1 C. Gluten-free Oats
• 1/2 C. Brown Rice Flour
• 1/2 C. Tapioca Starch
• 1 C. Unsweetened Shredded Coconut
• 1 C. Coconunt Sugar
• 1 tsp. Xantham Gum
• 4 tsp. Honey
• 1/2 C. Butter or Vegan Butter (I use Earth Balance)
• 2 TBS. Boiling Water
• 1 tsp. Baking Soda

Here’s what I did: I made sure to preheat the oven to 325 degrees before I started. Then, mixed the first 6 dry ingredients in a bowl. In a small saucepan, I put the butter and honey on low heat until the butter melted. I combined the boiling water and the baking soda in their own cup which caused some fizzing by the way. Then the fizzy water/ baking soda was dumped into the melted butter/honey.

Next, I mixed this wet mixture in with all the dry and made sure it was all stirred up well. Now is the time I played with the liquid by using the tablespoon to add the water until it was what I was looking for. Chewy will always win the day for me over crispy.

A melon ball scoop worked well for these to size correctly on the cookie sheet since this dough really spread out. Make sure you give good room around these babies and don’t forget parchment paper lining the cookie sheet or you will be having a hard time cleaning this up.

I baked for approximately 9-10 minutes this time since it was thicker dough but it would be approx. 5-8 minutes for the thinner dough. The cookies were nicely golden brown and only JUST set in the middle when I took them out of the oven. They definitely deflate as they cool which is normal.

I used the spatula to put the cookies on a plate to finish cooling after the cookies sat on the cookie sheet for just a tiny bit to further set so they didn’t completely get jumbled up in a mess when . If there had been any extras, I would’ve put them in the freezer but it made about 2 dozen so they didn’t last too long around here.

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