Marys Gluten Free Oatmeal Chocolate Chip Coconut Pecan Cookie Recipes

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

Chocolate Chip, Oatmeal, and Pecan Cookies image

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 44

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g

MARY'S GLUTEN FREE OATMEAL CHOCOLATE CHIP, COCONUT, PECAN COOKIE

Mary's Gluten Free Oatmeal Chocolate Chip, Coconut, Pecan Cookie image

These soft and chewy heart-healthy cookies are made with lots of good things like oil, oats, and nuts.

Provided by Merry Cook

Categories Drop Cookies

Time 32m

Yield 32 Cookies, 15 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons oil (canola or olive)
2 large eggs
2 teaspoons vanilla extract
1/2 cup applesauce
1 1/2 cups all-purpose flour (use Gluten Free 1 -- 1 flour)
1 teaspoon salt
1 teaspoon baking soda
1 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 cups chocolate chips
1 cup pecans, chopped
1 cup unsweetened dried shredded coconut
1 1/2 cups rolled oats, gluten free
1 1/2 cups quick oats, gluten free

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.

Nutrition Facts : Calories 422.5, Fat 21.2, SaturatedFat 7.8, Cholesterol 24.8, Sodium 260.2, Carbohydrate 56.5, Fiber 4.7, Sugar 31, Protein 6

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