It’s been a while since I’ve made cookies, which is in part because I’m worried that my family and I won’t like the gluten-free versions I am now making as much as our old favorites, and I hate to waste ingredients. Now that I’ve been vegan for a decade, I am able to veganize just about anything. But I am not so practiced at de-glutenizing our favorite recipes, and some of my attempts to do so in the past have been major flops. Nevertheless, when I saw this recipe and the gorgeous photo on Hell Yeah It’s Vegan!, I started to drool and decided to give it a try.
I’m so glad I did, because these were a huge hit with my family! They are moist and flaky and delicious, and they don’t have the awful chalky texture that plagued some of my past gluten-free disasters. We ate them for dessert after last night’s picnic dinner on the beach, and then we ate a few more when we got home. We simply couldn’t stop eating them! I only made half of the recipe below (just in case we didn’t like them), and they are already gone, so it’s safe to say that we will definitely be making these again.
Below is the recipe with my modifications. Whether you decide to make them with or without gluten, I hope you’ll love them as much as we do! 🙂
Gluten-Free Coconut Oatmeal Raisin Cookies
- ½ cup coconut oil, chilled (I didn’t chill mine)
- ½ cup vegan butter (I used Earth Balance)
- 2 cups sugar (I used brown sugar)
- 1 Tbsp molasses (I didn’t have this, so I used maple syrup)
- 1 Tbsp vanilla extract
- ½ tsp coconut extract (I didn’t have this, so I increased my vanilla extract to make up for it)
- ¼ cup applesauce (I didn’t have this, so I peeled and cored an apple and tossed it into my Vitamix to make a quick puree)
- 2 cups flour (I used Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and added 1/4 tsp of Xanthan Gum as recommended on the package)
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2½ cups rolled oats, pulsed in a food processor to the texture of quick oats (I skipped the food processing step and just used quick oats)
- 1½ cups unsweetened shredded coconut
- 1/2 cup raisins (these were not called for in the original recipe, but I tossed some in for extra yumminess)
- In a large bowl, cream together oil, butter, brown sugar, and maple syrup.
- Beat in extracts and applesauce.
- In a medium bowl, sift together gluten-free flour, xanthan gum, baking powder, baking soda, and salt.
- Beat dry mixture into wet.
- Fold in oats, coconut, and raisins until well incorporated. Dough will be stiff.
- Refrigerate dough for at least 1 hour, or overnight. (I did not refrigerate my dough).
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Scoop balls of dough by packing an ice cream scoop (or a scant ¼ cup).
- Flatten balls slightly and arrange on cookie sheet, spaced 3 inches apart.
- Bake 10-12 minutes, or until cookies are just starting to turn golden. (mine were done after 10 minutes)