Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups Gluten Free Rolled Oats
- 1 1/2 cups gluten free flour (Pamela’s Baking Mix, King Arthur, Cup4Cup)
- 1 tsp. EACH: Baking Powder and Baking Soda
- 1 tsp. Sea Salt
Wet Ingredients:
- 2 eggs
- 3/4 cup Cane sugar
- 3/4 cup brown or coconut sugar
- 1+1/2 tsp. vanilla extract
- 1+ 1/2 Stick unsalted butter OR Butter alternative: almond, cashew, or coconut “butters”
Fun Ingredients:
- 1/2 cup Each. Chop all large ingredients.
- Shredded coconut
- Pecans or nuts or seeds of choices
- Gluten Free pretzels
- Toffee bits or Chocolove’s toffee chocolate bar
- Mini PB cups or Justin’s or Unreal PB Cups
- M & M’s or Unreal Gems
- Chocolate chips
Instructions
- Preheat oven to 350-degrees
- Parchment Line cookie trays: Makes 4 dozen golf ball sized cookies.
- In a medium bowl combine all dry ingredients, set aside
- In a medium bowl combine all fun ingredients, chopping or crushing those that need it*. Set aside.
- In a large mixing bowl using a stand or hand mixer, blend butter and sugar until creamy.
- Add in eggs and vanilla.
- On low speed, slowly blend in flour/dry ingredients.
- Add in Fun ingredients and stir it all together.
- Using a small scoop or tablespoon drop cookies on parchment lined cookie sheet.
- Using a damp palm, lightly flatten the ball.
- Bake cooking for 8-10 minutes until lightly browned. Do not over cook.
- Cookies will spread while cooking so leave enough space. 12 per sheet max.
- Prep Time: 10
- Cook Time: 10