My husband is a bit of a cookie monster when it comes to chocolate chip cookies…to the point that instead of wedding cake, the dessert at our wedding was a chocolate chip cookie ice cream sandwich bar! So here is an easy, gluten free friendly version of an old classic, with a coconutty twist. Makes about 36 small cookies.
- 2/3 cup Earth Balance or other vegan buttery spread, room temp
- 1/3 cup coconut oil, room temp
- 1/3 cup dark brown sugar
- 2 stevia packets
- 1/3 cup agave nectar
- 2 eggs
- 2 tsp real vanilla
- 2 cups gluten free all purpose flour
- 2 cups rolled oats
- 1/2 cup unsweetened dried shredded coconut
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup semisweet chocolate chips
- canola or coconut oil cooking spray
Preheat oven to 325F. In a large mixing bowl, cream together the buttery spread, coconut oil, sugar, stevia, and agave nectar (use elbow grease like I did, or a mixer if you have one).
Beat in the eggs, then mix in the vanilla. Next, in a separate bowl, combine the dry ingredients (flour, oats, coconut, baking powder, salt) but not yet the chocolate chips.
Mix the dry ingredients and then add them into the wet ingredients until you get a uniform thick dough. Then, finally, add in the chocolate chips and mix until uniformly distributed.
Now, grease two baking sheets with cooking spay or whatever you use. Drop 1-inch balls of the dough onto the sheet and flatten with back of spoon or your hand (they will not flatten with baking). Bake for about 14 minutes on middle or top shelf of oven, until the edges are just turning golden. Cool before eating.