3 Ingredient, Gluten Free Coconut Cookies

In my failed attempt to make coconut macaroons with unsweetened shredded coconut, I discovered a simple coconut cookie that is really nothing like a macaroon, but delicious nonetheless.

Ingredients

  • 1 (14-ounce) can *sweetened condensed milk
  • 14 ounces unsweetened shredded coconut
  • 1/4 cup chocolate chips

Directions

  1. In a large bowl add all ingredients and form into desired shape. Bake at 350 for 10 minutes.
  2. Set the oven to broil and allow to brown to desired shade, approximately 1-2 minutes.
  3. Best eaten immediately.

*I had some extra sweetened condensed milk and decided to drizzle some on top of the cookies once they were finished baking. It turned out to be a wonderful glaze.


Niran’s Vegan/Gluten Free Thin Mint Cookies

This is my friend, Niran’s wonderful recipe. Check out all of her amazing plant based recipes on Instagram at @niranfoodiegal.

Ingredients

  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa or cacao powder
  • 3 tablespoons coconut palm sugar
  • 1/4 teaspoon fine salt
  • 1/4 cup plus 3 tablespoons pure maple syrup
  • 1/2 cup almond butter
  • 1/4 teaspoon peppermint oil
  • 3 cups vegan chocolate

Directions

  1. Pre-heat oven to 350-F.
  2. In a bowl, mix dry ingredients. Add the wet ingredients and mix well to combine.
  3. Flatten the dough onto a plate and cover with parchment paper. Refrigerate for 15 minutes.
  4. Remove the dough from the refrigerator and roll it out to about 1/4 inch thick. Use a cookie cutter to shape the cookies into 2.5 inch rounds.
  5. Bake for 11 minutes. Allow the cookies to cool.
  6. In a double boiler, melt 3 cups of vegan chocolate. Remove from heat and add 1 teaspoon peppermint oil.
  7. Dip the cookies into the melted chocolate to fully coat.
  8. Refrigerate for 15 minutes to allow the cookies to set.
  9. Place remaining melted chocolate into a piping bag (or use a ziplock with the corner cut out). Drizzle the chocolate over the top of the cookie.
  10. Place in the refrigerator to set again for about 10 minutes.
  11. These are best stored in the refrigerator. They are a bit hard straight out of the fridge (my preference), but will soften up at room temperature.

Oatmeal Raisin Cookies or Bars

Makes about 4 dozen

Ingredients

  • 1 cup (2 sticks) butter, softened 
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt 
  • 3 cups old fashioned oats
  • 1 cup raisins (optional)

Directions

  1. Heat oven to 350-F.
  2. Beat together butter and sugars until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Stir in the oats and raisins; mix well.
  6. Drop by rounded tablespoons onto ungreased cookie sheet.
  7. Bake 10-12 minutes or until golden brown.
  8. Cool 1 minute on cookie sheet; remove to wire rack.

For bars: Bake 30-35 minutes in ungreased 13 x 9 inch metal baking pan.

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Browned Butter Chocolate Chip Oat Bars

Ingredients

  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1.5 cups flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips

Directions

  1. Pre-heat oven to 350-F. Grease a 13×9 inch casserole dish with cooking spray.
  2. Add sugars to a large mixing bowl or bowl of a stand mixture.
  3. Melt butter in a saucepan, stirring constantly until golden.
  4. Add the butter to the bowl with the sugar and stir. Allow to cool slightly.
  5. Add the egg and vanilla and stir well. Stir in the oats and salt.
  6. Place a fine mesh sieve over the bowl and add flour, baking soda, and baking powder. Mix until just combined.
  7. Add the chocolate chips and mix until combined.
  8. Pour into prepared baking dish and bake 25-30 minutes, or until golden brown.

Emeril Lagasse’s “Big Chocolate-Chip Cookies”

Recipe from Emeril Lagasse’s book There’s a Chef in My Soup! The recipe can also be found on Emerils.com

Ingredients

  • 2 1/4 cups flour (spoon and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (I use kosher salt)
  • 1 cup (2 sticks) unsalted butter (I use salted butter). Make sure to use softened butter, not melted. If you use salted butter, make sure the salt added to the recipe is kosher salt, not regular table salt.
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
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Directions

  1. Preheat oven to 350-F (I use convection setting).
  2. Place the butter, salt, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.
  3. Add the vanilla and egg and mix on medium speed.
  4. Place a sieve over the mixing bowl (or use a separate bowl) and sift in the flour, baking powder, and baking soda.
  5. Mix on low speed just until the batter is combined. It will be stiff–don’t over do it!
  6. Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips (I use a stand blender and just turn it on high speed for a few seconds to incorporate the chips).
  7. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet (or weigh them at about 53  grams).
  8. Repeat with remaining dough, keeping the scoops about 2 inches apart. You should get about 9 cookies on each sheet.
  9. Bake until golden brown, about 16-18 minutes. Makes 21 cookies.