It is very important to let this dough sit in the refrigerator for at least an hour before baking. This allows the cookie dough to absorb the gluten-free flours so the cookies won’t have a grainy taste. It also allows the butter and coconut oil to solidify so the cookies won’t spread too much during baking. This dough freezes great! Just scoop rounds of the dough onto a parchment lined baking sheet and freeze. The frozen dough balls can be baked directly out of the freezer. Just add 1-2 minutes to the bake time.
- 1 cup sorghum flour
- 1/4 cup almond flour (or 1/4 cup brown rice flour for nut-free)
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1/4 cup coconut oil, not melted
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 1/4 cups gluten-free rolled oats
- 1/2 cup coconut (or an additional 1/2 cup oatmeal)
- 1 cup chocolate chips
- In a medium bowl, mix together all the dry ingredients until thoroughly combined.
- In the bowl of a stand or hand mixer, combine the butter, coconut oil, and brown sugar. Beat until smooth and fully incorporated. Add the vanilla and eggs and beat on medium until light and fluffy, about 2-3 minutes.
- With the mixer on medium-low, add the dry ingredients in 3 additions, beating 30 seconds after each addition. Add the oats, coconut, and chocolate chips and mix on low until combined.
- Refrigerate the dough for at least 1 hour and up to overnight.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon-size rounds and bake for 12-15 minutes. Cool on the pan for 2 minutes, then transfer to a wire rack to continue cooling. Enjoy!