Marys Gluten Free Oatmeal Chocolate Chip Coconut Pecan Cookie Recipes

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
• Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Steps:

• 1. Preheat oven to 350°F.
• 2. In a large bowl, mix together oil, sugars, egg, applesauce, and vanilla extract. Beat on medium-high about 3 minutes - break up any brown sugar lumps.
• 3. In a medium bowl, whisk together flour, oats, salt, and baking soda. Fold flour mixture into egg & sugar mixture until combined.
• 4. Fold in chocolate chips, coconut, and pecans (dough will be slightly loose).
• 5. Spoon heaping tablespoons of dough onto lined cookie sheets about 2" apart.
• 6. Bake at 350°F for 11 - 12 minutes, or until they're browned around edges.
• 7. Let cookies cool on pans for three minutes, and then move to wire rack to cool completely.
• NOTES:.
• I use Bob's Red Mill 1:1 Gluten Free Baking Flour with great success. I also use Bob's Red Mill gluten free oats but Quaker gluten free oats work equally well.
• NOTES: Applesauce adds needed moisture and "chewy" mouth feel to gluten free cookies, and you wont taste the applesauce.
• NOTES: I use unsweetened coconut but if all you have is sweetened coconut then use that (same portion) but decrease granulated sugar in recipe by about 1 tablespoon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Steps:

• Mix cocoa, sugar, and pecans.
• Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
• Drop by spoonfuls onto baking sheet lined with parchment.
• Bake at 350 for 14-16 minutes. Remove to rack to cool.
• Pour a glass of milk and eat half of them yourself.